BLOOMIN FRIED CHICKEN RECIPES

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CHICKEN BACON RANCH LOADED BLOOMIN' ONION RECIPE | ALLRECIPES



Chicken Bacon Ranch Loaded Bloomin' Onion Recipe | Allrecipes image

A homemade fried blooming onion is loaded with Cheddar cheese, bacon, and chicken in this crowd-pleasing appetizer served with ranch dressing.

Provided by Julie Hubert

Categories     Appetizers and Snacks    Meat and Poultry    Chicken

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 1 onion

Number Of Ingredients 15

1 sweet onion (such as Vidalia®)
1 cup whole milk
½ cup water
2 eggs
2 teaspoons salt, divided
1?¼ cups all-purpose flour
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
1 teaspoon cayenne pepper
½ gallon peanut oil
salt and ground black pepper to taste
2 cups shredded Cheddar cheese
1 cup cubed cooked chicken
4 slices cooked bacon, diced
½ cup ranch dressing
1 green onion, minced

Steps:

  • Cut 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting 1/2 inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections
  • Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers.
  • Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
  • Whisk flour, ranch dressing mix, cayenne pepper, and 1 teaspoon salt together in a separate bowl.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
  • Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals".
  • Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
  • Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
  • Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
  • Place onion on a baking sheet and top with 1/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of the Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.

Nutrition Facts : Calories 719.1 calories, CarbohydrateContent 28.2 g, CholesterolContent 128.5 mg, FatContent 57.2 g, FiberContent 1.3 g, ProteinContent 22.5 g, SaturatedFatContent 15.1 g, SodiumContent 1609.6 mg, SugarContent 4.2 g

ALMOST-FAMOUS BLOOMIN' ONION RECIPE - FOOD NETWORK



Almost-Famous Bloomin' Onion Recipe - Food Network image

Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 20

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil, as needed, for frying
Kosher salt

Steps:

  • Combine all of the dip ingredients in a bowl, cover and refrigerate.
  • Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
  • Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
  • Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
  • Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

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