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1.
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Place the thinly sliced onion rings in a shallow dish and cover with buttermilk.
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Set aside.
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2.
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Cut the chicken breasts in half lengthwise to create a total of 4 chicken breast portions.
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This will assist the meat in cooking more evenly.
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And, lets be honest, most chicken breasts are too big for one serving.
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3.
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In a small dish, combine the dry seasoning mix for the chicken (garlic powder through cayenne pepper).
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Sprinkle half of the seasoning over the first side of the chicken.
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4.
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Heat a grill pan over medium heat.
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When hot, place the chicken in the pan, seasoned side down.
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Sprinkle the remaining seasoning over the top of the chicken.
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Grill for 7 minutes or until golden on the first side.
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Flip the chicken and cook for another 7 minutes or until cooked through.
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I like to place a few tablespoons of water onto the pan and cover with a lid for the last few minutes to steam the meat throughout.
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I have found this helps the meat to remain moist and any drippings on the bottom are released and brown the meat.
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5.
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While the chicken cooks, heat a quarter-inch of oil in a large skillet over medium-high heat for 5 minutes.
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As the oil heats, combine the flour and seasonings (in the onion ingredients list) in a shallow dish.
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6.
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You will now begin frying the onions in batches.
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Gather some of the onions out of the buttermilk and dredge in the seasoned flour.
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When the rings are covered, gently shake them to remove excess flour and place in the preheated oil.
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You will need to keep an eye on the pan.
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If they are cooking too fast, reduce the heat to medium.
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The onions will fry in approximately 3 batches.
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Each batch should take 2-3 minutes.
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Remove them from the pot when golden and place on a paper towel lined plate to drain.
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Repeat with the remaining batches of onions.
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7.
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When the chicken is cooked, top with the cowboy onions and serve with your choice of sides.
