Chicken/Ham/Smoked Cheddar Stuffed Onion Ring w/ Hot Honey Dijon Glaze
The best way to enjoy these "stuffions" is not in pieces, but whole 🤣
Start with some big onions and separate the rings so that you have enough room to fill them between the rings. The rest of the rings you can use for regular onion rings or chop them up to use later.
Mix butter milk, flour, cornmeal, salt, pepper, garlic powder, paprika, cumin, tumeric, and if you want a little kick add chili powder, then soak the regular rings.
Lightly season chicken w/ salt, pepper, & garlic powder then cook and let any juice drain off before mixing it with ham and cheese, I used old croc smoked cheddar.
Stuff the filling tight between 2 rings then repeat w/ broccoli and cheddar if your girl doesn't eat meat 😆
Make sure they're packed tight so they don't fall apart, then freeze until firm.
Mix 2:1 flour:cornstarch & SPPOG then coat the stuffed rings, add a little of the buttermilk batter and mix until chunky then coat all of the regular rings (this gets them out of the bowl), dip the stuffed rings in the wet batter, then the dry flour mix, and rack them to let them dry out before frying while preheating the oven to 375°
Fry until crispy then toss in the oven to finish cooking through.
While that's in the oven whisk together some dijon, honey, and hot sauce over low-medium heat then glaze your donut once it's done 🤣
If you're looking to impress your friends or family with a creative appetizer or snack, these stuffed onion rings are a fantastic choice. Preparing them requires a bit of patience, especially when separating the onion rings and stuffing them tightly to avoid any falling apart during cooking. One tip from personal experience is to choose large, firm onions to give you enough space to layer the fillings effectively. The combination of chicken, ham, and smoked cheddar brings a lovely mix of smoky, savory, and creamy flavors that elevate this dish beyond ordinary onion rings. For those who prefer vegetarian options, swapping the meat with broccoli and cheddar works surprisingly well and offers a similar rich taste. When coating the stuffed rings, the double battering process—dipping first in a buttermilk-based batter with flour and cornmeal, and then in a dry flour and cornstarch mix—creates an exceptionally crunchy exterior. Letting the battered rings rest before frying helps the coating adhere better and results in a crisper texture. Frying them until golden brown and then finishing them in a 375°F oven ensures the chicken inside is thoroughly cooked without burning the crust. Meanwhile, the hot honey Dijon glaze offers a perfect balance of sweet, tangy, and spicy notes that complement the richness of the stuffed rings. This recipe is quite versatile, allowing for adjustments in spice levels by adding chili powder to the batter or tweaking the glaze's heat intensity with more or less hot sauce. From my experience, preparing these in batches and freezing the stuffed rings before frying makes for easier last-minute entertaining. Overall, this dish is not only a treat for onion ring lovers but also an inventive way to combine classic comfort flavors with a bold twist. Serve them whole for the complete "stuffion" experience and enjoy the burst of flavors in every bite.