Bloomin Fried Chicken Outback Copycat Recipe Deepfriedhoney

OUTBACK STEAKHOUSE BLOOMIN ONION

Steps:

• Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion.
• Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in the batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

OUTBACK STEAKHOUSE BLOOMIN FRIED CHICKEN RECIPE

Steps:

• Take your pounded chicken breast and season it with salt from both sides.
• Now, beat eggs and buttermilk in a small bowl and set it aside.
• Then, in a large bowl, add flour, cornstarch, baking soda, and salt and whisk them together. After that, add cayenne, paprika, onion powder, oregano, cumin, garlic powder, thyme, and black pepper to it and whisk everything.
• Now, dredge the seasoned chicken in the spice and flour mixture. Take it out and shake it to remove excess flavor. Then, dip it in the egg and buttermilk mixture. After that, coat it with the flour and spice mixture and set it aside for a few minutes.
• Heat oil in the cast-iron skillet and place the chicken pieces gently in it. Fry them for about 8-10 minutes until they are golden and crispy.
• Take them out and drain excess oil. Serve your Bloomin fried chicken with the creamy Bloomin onion sauce.

BLOOMIN' FRIED CHICKEN

Steps:

• The night before - or at least a few hours before dinner - make the sauce: combine all the sauce ingredients together and put in the fridge until it's time to serve. The flavors need time to meld.
• Season the chicken with 2 tsp of the seasoned salt and set it aside. In a small bowl whisk together the buttermilk and egg, then set that aside too. Grab another bowl and whisk together the flour and all the remaining seasonings.
• Heat about 1/2″ of oil a large cast-iron skillet over medium-high heat.
• Dredge the chicken lightly in the flour mixture, then shake off the excess and transfer to the egg mixture. Coat, let drip, then transfer back to the flour. Press the flour into the skin to adhere a nice coating of it. Rest on a plate while you dredge the rest of the chicken.
• Fry the chicken in a single layer - do not crowd the pan and go in batches if you need to - until golden brown - about 7 minutes, then flip and continue cooking until golden all over and cooked thru.
• Drizzle the sauce over the chicken, or serve on the side.

OUTBACK BLOOMIN' ONION

Steps:

• Mix cornstarch, flour and seasonings until well blended.
• Add beer, mix well.
• Cut about 3/4" off top of onion and peel.
• At "Outback" they soak them cutside down in water to spread them out before "breading" them!
• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
• Remove about 1" of petals from center of onion.
• Dip onion in seasoned flour and remove excess by shaking.
• Separate petals to coat thoroughly with batter.
• Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes.
• Turn over and fry 1-1/2 minutes longer or until golden brown.
• Drain on paper towels.
• Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
• Serve hot with Creamy Chili Sauce.