Chicken Bacon Ranch Loaded Bloomin Onion Recipes

CHICKEN BACON RANCH BLOOMIN BREAD

Steps:

• In a small skillet, fry the bacon pieces until crispy. Transfer the bacon to a bowl lined with paper towel while you prepare the bread.
• Place the bread on a foil lined baking sheet, using enough foil to wrap around the bread once ready to bake. Using a bread knife, cut the bread into squares lengthwise and widthwise, without cutting through the bottom of the bread.
• Use your hands to gently pull each cut side apart and sprinkle half of the ranch powder inside. Place pieces of chicken, bacon and slices of cheese randomly between pieces of the cut bread, making sure to tuck them down slightly. Sprinkle the remaining ranch dressing on top.
• Pour the melted butter all through the cut pieces of bread, making sure to cover all of the bread. Sprinkle the green onions on top.
• Wrap the bread in the foil and bake at 350°F (175°C) for 15 minutes. Remove the foil and continue to bake for 8-10 minutes longer, until cheese is melted and bread is toasty. Serve immediately.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN BACON RANCH LOADED BLOOMIN' ONION

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.

CHICKEN BACON RANCH LOADED BLOOMIN' ONION

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.