Bloomin Fried Chicken Recipes

ALMOST-FAMOUS BLOOMIN' ONION

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.

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 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.

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.