Crispy Barbecue Onions Recipes

Steps:

• Preheat oven to 440°. Place barbecue sauce in a shallow bowl. In another shallow bowl, combine onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then 1 side in onion mixture., Place chicken, crumb side up, on a greased baking sheet. Bake until a thermometer reads 165°, 22-27 minutes.

Steps:

• 1. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, worcestershire sauce, chili powder, onion powder, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• 2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• 3. Spread the inside of both halves of ciabatta rolls with butter. In a skillet toast rolls, butter side down, until golden brown. In a small skillet heat French's Fried Onions on low heat until hot and crispy.
• 4. Spoon pork onto the toasted rolls (be sure to drain some of the sauce if needed, you don't want a soggy roll :), add additional barbecue sauce if needed and top with onions.
• 5. Enjoy!

Steps:

• Mix all of the dry ingredients together.
• Dip onion rings in milk, then toss in seasoned flour, separating rings.
• Deep fry in 365°F oil until crispy and just turning dark brown.
• Drain well on paper towels.
• Makes 16 servings.
• This is good served with steak, beans and barbecue sauce.