CHICKEN BACON RANCH LOADED BLOOMIN’ ONION

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Prep: 45 mins | Cook: 10mins | Total: 55 mins | Servings: 6 | Yield: 1 onion

This Chicken Bacon Ranch Loaded Bloomin ‘Onion recipe is a favorite in the family. It has been with my family for God knows how long, I mean it has been our tradition to serve this during our family gatherings. Try this recipe for Chicken Bacon Ranch Loaded Bloomin’ Onion, and enjoy it with your loved ones.

Ingredients:

(1) sweet onion (such as Vidalia®)

1 cup whole milk

½ cup of water

(2) large eggs

2 tsp salt, divided

(1 ¼) cups all-purpose flour

(1) (1 oz) package of ranch dressing mix (such as Hidden Valley Ranch ®)

1 tsp cayenne pepper

(½) gallon peanut oil

(1) pinch salt and ground black pepper

2 cups shredded Cheddar cheese

1 cup cubed cooked chicken

(4) slices cooked bacon, diced

½ cup ranch dressing

(1) green onion, minced

Directions:

Slice 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Then make a downward cut into the onion, starting 1/2 inch from the root, all the way to the work surface. Repeat the procedure for (3) more times, making a total of (4) evenly spaced cuts around the onion to create (4) sections.

Slice each of the (4) sections of the onion into (3) even slices to reach a total of (16) evenly spaced cuts. Then turn onion over and gently separate the outer pieces, using your fingers.

Whisk milk, water, eggs, and a tsp of salt in a bowl.

Whisk the flour, ranch dressing mix, cayenne pepper, and a tsp of salt in a separate bowl.

Preheat oven 450 degrees F (230 degrees C).

Add and heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).

Then dip the onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Put the onion in a bowl, cut-side up. Pour all of the flour mixtures on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, make sure the flour mixture reaches inside the onion’s petals.

Lift onion out of the bowl by the core, turning over and patting to release excess flour. Then fully submerge the onion in egg mixture again, remove and let excess egg mixture drip back into the bowl. Place onion back in the bowl with flour mixture and spoon to coat onion again with flour mixture.

Turn the onion cut-side down and place it in a wire skimmer. Gently shake over the flour bowl and pat to release any excess flour.

Lower the onion carefully in the hot oil, cut-side down. Adjust the heat, so the oil temperature stays at 350 degrees (175 degrees C). Then fry for 3 minutes, turn onion carefully over and cook until golden brown for 4 minutes more. Then remove, drain on paper towels, and season with salt.

Put 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 it for 3 to 4 minutes in the preheated oven until cheese melts. Then drizzle ranch dressing over the onion and sprinkle green onion, salt, and pepper over the top.

Nutrition Facts:

Per Serving: 719.1 calories; fat 57.2g 88% DV; cholesterol 128.5mg 43% DV; sodium 1609.6mg 64% DV; protein 22.5g 45% DV; carbohydrates 28.2g 9% DV.

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