Outback Steakhouse has now created a bloomin’ fried chicken

Even though they have “steak” in their name, Outback Steakhouse’s most lasting contribution to fast food has nothing to do with meat. Despite having more beef than a very angry UFC fighter, the Aussie-inspired restaurant chain is perhaps best known for the supremely indulgent and extravagantly OTT Bloomin’ Onion. If you’ve ever eaten one, it’s easy to see why. 

Described on the Outback Steakhouse website as “A true Outback original”, the Bloomin’ Onion is probably the most exciting thing to happen to bulbs since Thomas Edison turned on the light. To make a single Bloomer, an entire onion is carefully carved, drowned in batter, dunked in oil, before being finally doused in Outback’s signature “bloom sauce”. It is, understandably, an icon. But, just because something is iconic, doesn’t mean it can’t be made better. 

It is this logic that has led Outback Steakhouse to apply their onion methodology elsewhere on the menu. Inspired by their success, the chain has created an entire “Bloomified” menu featuring steaks topped with onion-style crust and sauce and a BBQ Pork Porterhouse topped with Bloomin’ Onion Petals. However, the crown jewel in the new collection has to be Bloomin’ Fried Chicken. 

If you like fried chicken, you’ll love this recipe for mozzarella-stuffed fried chicken:

The dish, which has been on menus since the start of summer, features a boneless chicken breast, pounded into a flat escalope and battered in Outback’s signature onion seasoning. The chicken is then fried into a golden crisp and lashed with spicy bloom sauce, giving you everything you loved about the original, with the welcome addition of chicken. 

While Bloomin’ Fried Chicken remains a feature of Outback menus, according to their website, it is unclear whether it will become a permanent addition. When the item was first announced, popular fast-food focused food site Brand Eating described it as “limited edition”, suggesting it won’t be around forever. We’ll just have to make the most of it while it’s still here.