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Chicken Parmesan Onion Rings

These crispy, golden onion rings are stuffed with a creamy garlic-Parmesan rotisserie chicken filling, then battered, breaded, and fried to crunchy perfection. They are perfect for parties, game-day snacks, or indulgent, comfort-food moments.

Brent Bennett
Tasty Team
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

1 hr

1 hr

Cook Time

30 minutes

30 min

Chicken Parmesan Onion Rings
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

1 hr

1 hr

Cook Time

30 minutes

30 min

Ingredients

for 8 servings

Stuffed Onion Rings:

  • 3 cups shredded rotisserie chicken
  • 2 (8-ounce) blocks cream cheeses, softened
  • 1 ½ cups shredded mozzarella cheese
  • 1 ¼ cups freshly grated parmesan cheese, plus more for garnish
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chicken bouillon
  • 1 teaspoon kosher salt
  • ½ tablespoon smoked paprika
  • 4 garlic cloves, minced
  • 8 large yellow or sweet onions, sliced into about ¾-inch-thick rings
  • vegetable oil, for frying (about 6 cups)

Batter:

  • 3 cups buttermilk
  • 2 tablespoons hot sauce of choice
  • 1 tablespoon garlic powder
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour, divided
  • 3 teaspoons kosher salt, divided
  • 3 cups panko bread crumbs

Garlic Butter:

  • 1 cup unsalted butter, melted
  • 3 tablespoons Chopped fresh parsley
  • 5 garlic cloves, minced

Additional Ingredients:

  • Garlic aioli, ranch, or marinara, for serving

Nutrition Info

  • Calories 697
  • Fat 38g
  • Carbs 60g
  • Fiber 2g
  • Sugar 5g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Make the stuffed onion rings: Stir together the chicken, cream cheese, mozzarella, Parmesan, parsley, black pepper, chicken bouillon, salt, smoked paprika, and garlic in a large bowl until well combined. Set aside.
  2. Pair larger onion rings with slightly smaller onion rings. Working with 1 pair at a time, place 1 larger ring flat on a work surface to act as the base. Spoon some of the filling into the center of the ring, filling the ring completely but not overpacking. Then, gently press a smaller ring inside to form a filled “onion sandwich” with the filling sealed between the 2 rings. Freeze the filled rings for 30 minutes.
  3. Make the batter: Whisk together the buttermilk, hot sauce, garlic powder, baking powder, 1 cup of the flour, and 2 teaspoons of the salt in a bowl. Place the panko in a second bowl. Stir together the remaining 1 cup flour and 1 teaspoon salt in a third bowl.
  4. Dip each onion ring in the flour mixture, then the buttermilk mixture, then the panko. For extra crunch, double-dip in the batter and panko again.
  5. Fill a heavy-bottomed pot or Dutch oven with vegetable oil to a depth of 2–3 inches. Heat the oil over medium-high heat to 350°F. Working in batches, fry 4–6 rings at a time until golden and crisp, 3–4 minutes per side. Drain on paper towels or a wire rack.
  6. Make the garlic butter: Cook the melted butter, parsley, and garlic in a skillet over low heat, stirring constantly, until the butter is melted and the mixture is fragrant, about 2 minutes.
  7. Brush the garlic butter onto the crispy onion rings, and garnish with more Parmesan. Serve hot with garlic aioli, ranch, or marinara for dipping.
  8. Enjoy!
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Chicken Parmesan Onion Rings