BBQ Chicken Loaded Onion Rings

Tom Jackson

Dish by Tom Jackson

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Preheat oven to 180ºC.

In a bowl, mix together all of the bbq rub ingredients. Coat the chicken breasts in the mixture well.  Arrange on a tray and bake for 20-30 minutes until cooked through. Shred chicken when cooked.

In a saucepan over medium heat, add all of the bbq sauce ingredients.  Cook until it begins to boil then lower to simmer until thickened.

Toss the shredded chicken with chopped spring onions and cooked bacon. Set aside.

Add flour into a Ziploc bag with onion rings.  Shake to coat well and evenly.

Whisk the egg into the buttermilk. Dip each onion rings into the milk mixture and then into the panko breadcrumbs, pressing to coat.

Heat oil to 170ºC in a large pot.  

Fry each onion ring until golden brown, set aside on a cooling rack to drain.

Lay half of the onion rings and top with half of the bbq chicken mixture. Top with remaining onion rings and bbq chicken. Sprinkle evenly with cheese.

Grill for 5 minutes until cheese has melted

Garnish with chopped tomatoes and spring onions. Enjoy!

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Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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