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My inspiration for this recipe came from a few sources. One, a chicken dish I often get at a large, chain restaurant. Their version is covered in bacon and cheese. Second, onion tangles made on this week’s episode of “The Pioneer Woman,” one of my favorite cooking shows and my inspiration for beginning to blog. By combining parts of both of these inspirations, this recipe was born.
1. Place the thinly sliced onion rings in a shallow dish and cover with buttermilk. Set aside.
2. Cut the chicken breasts in half lengthwise to create a total of 4 chicken breast portions. This will assist the meat in cooking more evenly. And, let’s be honest, most chicken breasts are too big for one serving.
3. In a small dish, combine the dry seasoning mix for the chicken (garlic powder through cayenne pepper). Sprinkle half of the seasoning over the first side of the chicken.
4. Heat a grill pan over medium heat. When hot, place the chicken in the pan, seasoned side down. Sprinkle the remaining seasoning over the top of the chicken. Grill for 7 minutes or until golden on the first side. Flip the chicken and cook for another 7 minutes or until cooked through. I like to place a few tablespoons of water onto the pan and cover with a lid for the last few minutes to steam the meat throughout. I have found this helps the meat to remain moist and any drippings on the bottom are released and brown the meat.
5. While the chicken cooks, heat a quarter-inch of oil in a large skillet over medium-high heat for 5 minutes. As the oil heats, combine the flour and seasonings (in the onion ingredients list) in a shallow dish.
6. You will now begin frying the onions in batches. Gather some of the onions out of the buttermilk and dredge in the seasoned flour. When the rings are covered, gently shake them to remove excess flour and place in the preheated oil. You will need to keep an eye on the pan. If they are cooking too fast, reduce the heat to medium. The onions will fry in approximately 3 batches. Each batch should take 2-3 minutes. Remove them from the pot when golden and place on a paper towel lined plate to drain. Repeat with the remaining batches of onions.
7. When the chicken is cooked, top with the cowboy onions and serve with your choice of sides.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!