Chicken, The Weekly Menus and Recipes

Recipe 27.4: Blackened Chicken Sandwiches with Onion Rings and Broccoli

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This is a really fun meal. It all came together quickly and the flavors on everything are simply outstanding! And the onion rings? Seriously good eats. Who would have thought that onion rings could be this simple?


Oven-Baked Onion Rings:

Canola oil spray

4 cups baked potato chips

½ tsp. cayenne pepper

1 cup low-fat buttermilk

½ cup plus 2 tbs. all-purpose flour

½ tsp. freshly ground black pepper

2 large sweet onions, peeled

Blackened Chicken Sandwiches:

2 boneless, skinless chicken breasts

4 hamburger buns or sandwich rolls

¼ cup Emeril’s seasoning

lettuce, washed and sliced

tomato, washed and sliced


grapeseed oil

Steamed broccoli:

1 head broccoli, washed and cut into pieces


Preheat the oven to 450. Coat a baking sheet lightly with cooking spray and set aside. Place the potato chips in a food processor (or place in a Ziploc baggie and smash with a skillet) and process into fine crumbs, about 20 seconds.

Transfer to a shallow bowl, stir in the cayenne, and set aside. In another shallow bowl, combine the buttermilk, 2 tbs. of the flour, the salt, and pepper and set aside. Slice the onions into ½-inch thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onions for another use). You should have 12-14 rings.

Place the remaining ½ cup flour in a Ziploc bag, then add the onions and shake to coat.

One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet.

Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, about 20 minutes. Serve immediately.


Prepare chicken while onion rings bake. Place chicken breasts on a cutting board. Cut in half, if large. Cover with a piece of plastic wrap, then pound breasts with a meat mallet (use a heavy skillet if you don’t have a mallet) until breasts are about ¼ inch thick (be careful that you don’t tear the meat). Remove plastic wrap, then make a coating of Emeril’s seasoning on one side of each breast. Press well to adhere.

Heat a large skillet over medium heat, then add grapeseed oil. Heat oil until hot, then add chicken breasts in a single layer, seasoned side down. Season the other side of the breasts while they cook. Allow to cook for 3-5 minutes, until a crust is formed on the chicken breast, then flip and repeat.

Remove from pan and repeat with remaining chicken breasts, if necessary. Heat hamburger buns, then build sandwiches by adding mayonnaise to both sides of the sandwich roll, then place chicken breasts, then tomato, then lettuce, then close the sandwich. Slice in half to serve.

Prepare broccoli while chicken cooks on the final side. Fill a medium saucepan with about an inch of water. Bring to a boil over medium heat, then add broccoli. Cover with lid and allow to steam for just 2-3 minutes, until broccoli is a vivid green. Drain and serve immediately.