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Homemade Summer BBQ Chicken Nachos with Buttermilk Onion Rings. recipe photo
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Summer BBQ Chicken Nachos with Buttermilk Onion Rings.

Crisp buttermilk onion rings and tangy BBQ chicken top melty cheddar over tortilla chips for a shareable summer nacho platter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 sweet onions sliced into rings
  • 1 quart buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • vegetable oil for frying (a few inches in pan)
  • 2 cups shredded chicken breasts
  • 2/3 cup BBQ sauce plus more for drizzling
  • 1 standard-size bag tortilla chips
  • 4 ounces freshly grated white cheddar cheese
  • 2 ears corn grilled and cut from the cob
  • 3 green onions sliced
  • 1 avocado chopped
  • 1 cup grape tomatoes quartered
  • 1/4 cup radishes thinly sliced
  • 1/4 cup fresh cilantro torn
  • 1/2 tablespoon butter
  • 1/2 tablespoon all-purpose flour for roux
  • 1/3 cup half-and-half
  • 4 ounces freshly grated white cheddar cheese for queso
  • salt and pepper to taste

Instructions

  • Place the sliced onion rings in a baking dish and pour the buttermilk over them so they are fully submerged; cover and refrigerate at least 2 hours or up to overnight.
  • In a shallow bowl, whisk together 1 1/2 cups flour, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika to make the dredge.
  • Heat a few inches of vegetable oil in a large saucepan or Dutch oven to 350°F (use a candy thermometer to check).
  • Remove onions from buttermilk, shake off excess, dredge rings in the seasoned flour, and fry in hot oil until golden and crispy, about 1–2 minutes per batch; transfer to paper towels to drain.
  • For the queso, melt 1/2 tablespoon butter in a small saucepan over medium heat, whisk in 1/2 tablespoon flour and cook 1–2 minutes to form a roux.
  • Slowly whisk in 1/3 cup half-and-half and cook until slightly thickened, about 1 minute, then reduce heat to low and stir in 4 ounces grated cheddar until smooth; season with salt and pepper and keep warm.
  • Preheat the oven to 400°F.
  • Toss the shredded chicken with 2/3 cup BBQ sauce.
  • Arrange tortilla chips on a baking sheet, sprinkle with half of the grated cheddar, top with the BBQ chicken and grilled corn kernels, then sprinkle with the remaining cheddar.
  • Bake the nachos 10–15 minutes until the cheese is melted and chips are crisp; remove from oven.
  • Top the baked nachos with sliced green onions, chopped avocado, quartered grape tomatoes, sliced radishes, and torn cilantro.
  • Arrange the buttermilk onion rings on top, drizzle the warm queso over everything, and finish with extra BBQ sauce if desired.

Equipment

  • Baking Dish
  • Refrigerator
  • large saucepan or Dutch oven
  • Candy thermometer
  • Slotted spoon or tongs
  • Paper Towels
  • Small Saucepan
  • Baking Sheet

Notes

  • Soak onions at least 2 hours or overnight for best flavor and texture.
  • Use a candy thermometer to maintain correct frying temperature.
  • Prepare the queso just before serving so it stays smooth and pourable.
  • Grill corn ahead of time for a smoky flavor.
  • Adjust BBQ sauce amount to taste for heat and sweetness.