Bbq Chicken & Mushroom Flatbread Recipe

prep flatbreads and sauce

Preheat oven to 425°F (220°C). Place the flatbreads on a baking sheet lined with parchment. Lightly brush both flatbreads with 1 tablespoon olive oil each (or 1 tbs on each flatbread). In a small bowl, combine the sweet BBQ sauce (1 cup) with mayonnaise (2 tbs) and honey (1 tsp) to make a slightly creamy sweet BBQ drizzle; set 2–3 tablespoons aside for finishing and reserve the rest for spreading.

Spread about 1/4 cup of the remaining BBQ sauce mixture evenly over each flatbread, leaving a 1/2" border. This will be the base for toppings.

marinate chicken

Slice chicken into 1/2" strips or bite-size pieces. Place the chicken in a bowl and pour the buttermilk (1 cup) over it. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and help the coating stick.

prepare dredge

In a shallow bowl or plate, whisk together the flour (3 tbs), cornstarch (1 tsp), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), salt (1 tsp), and black pepper (1 tsp). Remove chicken from buttermilk, letting excess drip off, and dredge each piece thoroughly in the flour mixture, pressing to adhere.

fry chicken

In a 10" skillet or saucepan, heat about 1/2 inch of neutral oil (about 1 cup) over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry the chicken in batches (do not overcrowd) for 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

saute mushrooms and onions

While the chicken rests, heat 1 tsp olive oil and 1 tbs butter in a skillet over medium-high heat. Add the sliced mushrooms (8 oz) in a single layer and let them sear for 2–3 minutes without stirring. Toss and continue to cook until golden and moisture has mostly evaporated, about 4–5 minutes total. Add the thinly sliced red onion, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp thyme. Cook another 2–3 minutes until the onion softens but still has slight bite. Remove from heat.

Preheat oven (if not already) to 425°F (220°C) or keep that temperature from earlier. On each flatbread (already spread with BBQ base), evenly distribute half the fried chicken pieces, followed by half the sautéed mushrooms and red onion mixture.

Sprinkle about 1/2 cup grated cheddar cheese on each flatbread, covering toppings evenly. Place the assembled flatbreads on the baking sheet and bake for 8–10 minutes, or until the cheese is melted and edges of the flatbread are crisp and golden.

Remove flatbreads from oven. Drizzle reserved creamy BBQ drizzle (2–3 tbs) over each flatbread in a zigzag pattern. Scatter sliced green onions (from 3 stalks) across the top and, if using, sprinkle chopped cilantro (2 tbs). Let rest 2 minutes, then slice each flatbread into 4–6 pieces and serve immediately.