Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 8 components
Outback Steakhouse's most famous appetizer turned chicken sandwich — a crispy blooming onion piled right on top of fried chicken with that signature creamy, spicy bloom sauce. Fried pickles add crunch, a horseradish bacon jam and a smoky paprika cheddar spread load up the bottom bun, and a cool lettuce slaw balances the fried-everything energy. Restaurant appetizer meets sandwich.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikafor frying (about 2-3 cups) vegetable oilBlooming Onion 1 whole large yellow onion1/3 cup all-purpose flour1/4 cup cornstarch1/2 tsp paprika1/8 tsp cayenne pepper1/4 tsp garlic powder1/2 tsp salt1/2 cup wateras needed beef tallow or lard (for frying)Bloom Sauce 1/4 cup mayonnaise1 tbsp ketchup1/2 tsp prepared horseradish1/4 tsp paprika1/8 tsp cayenne pepper1/8 tsp garlic (minced)1/4 tsp lemon juicepinch saltpinch black pepperBloom Slaw 1/4 cup shredded iceberg lettuce1/4 cup shredded red cabbage2 tbsp red onion (thinly sliced)1 small Roma tomato (diced)[object Object] DressingHorseradish Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tsp prepared horseradish1 tbsp brown sugar1 tbsp apple cider vinegarpinch black pepper2 tbsp waterSmoky Paprika Cheddar Cream Cheese Spread 1 tbsp cream cheese (softened)2 tbsp sharp cheddar cheese (shredded)1/4 tsp smoked paprikapinch cayenne pepperpinch garlic powderto taste pinch of saltFried Pickles 2-3 spears dill pickle spears2 tbsp all-purpose flour1 tbsp cornstarchpinch saltas needed beef tallow or lard (for frying)Toppings & Assembly Bloom Slaw (red cabbage, red onions, ACV) Horseradish Bacon Jam (spread on bottom bun) Smoky Paprika Cheddar Cream Cheese Spread (spread on bottom bun) Cheesy Bloom Cream Sauce (smothered over chicken) Sharp cheddar (melted over chicken) Blooming onion (piled on chicken) Fried pickles Fried tomatoes Fried Tomatoes 1 tomato Roma tomato (sliced 1/4 inch thick)2 tbsp all-purpose flour1 tbsp cornstarchpinch saltpinch black pepperas needed beef tallow or lard (for frying)Cheesy Bloom Cream Sauce 1 1/2 tbsp butter1 1/2 tbsp all-purpose flour1/2 cup whole milk1/2 cup sharp cheddar cheese (shredded)2 tbsp sour cream2 tbsp bloom sauce1/4 tsp prepared horseradish1/4 tsp paprikapinch cayenne pepperpinch garlic powderto taste saltDirections 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together all dry batter ingredients. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Toast the bottom and top of the bun until lightly golden. 9 Spread condiments and spreads on the bottom bun. 10 Layer toppings as indicated. 11 Place the fried chicken on the prepared bun. 12 Add all remaining toppings. 13 Close with top bun and serve immediately while the chicken is hot.
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