TWO COPYCAT RECIPES YOU NEED TO TRY! OUTBACK BLOOMIN ONION CHICKEN & STEAK N' SHAKE FRISCO MELTS

Hey family!!! In today's video I'm showing y'all two NEW copycat recipes! Outback's Bloomin Onion Chicken & Steak N' Shake's Frisco Melts! Both of these get 10 stars y'all! They are amazing!

Bloomin Onion Chicken:
https://www.deepfriedhoney.com/bloomi...
Ingredients: NOTE: I doubled this recipe, this is the original.
For the Chicken:
1 lb boneless skinless chicken breast cutlets, sliced or pounded thin
1 large egg
1 1/2 C all-purpose flour
1/2 C cornstarch
1/2 tsp baking soda
1 C buttermilk
2 tsp seasoned salt, divided
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp cracked black pepper

For the Bloomin Onion Sauce:
1/2 C mayonnaise
2 tbsp sour cream
1 1/2 tbsp horseradish, drained NOTE: I used horseradish sauce
1 tbsp ketchup
1/2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp cracked black pepper
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper

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.
Season the chicken with 2 tsp of the seasoned salt and set it aside. NOTE: I just added the salt into the flour mixture. 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 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.

Frisco Melts:
https://www.food.com/recipe/copycat-s...

INGREDIENTS NOTE: I doubled this recipe too, this is the original. I looked at a couple of different recipes and decided to change a few things about this one. I added French dressing to the sauce and used bigger pieces of onion.
Sauce Ingredients:
2 tablespoons thousand island dressing
1 tablespoon French dressing
1 tablespoon ketchup
Other Ingredients:
1 lb ground beef or 1 lb chuck
8 slices sourdough bread
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons onions, diced fine
8 slices American cheese
4 slices swiss cheese

Combine Thousand Island Dressing, French dressing, and ketchup thoroughly, set aside.
Form ground beef into 8 thin patties.
Pan fry to desired doneness, set patties aside.
Drain the excess fat from the skillet, add 1/2 tablespoon butter or margarine to the skillet (medium heat) and add all the onions when butter has melted.
Cook onions 2-3 minutes or until softened, remove and set aside- do not drain skillet. NOTE: I did drain mine because there was a lot of grease. Since I drained it I added a little butter to the skillet to toast the bread.
Place 4 slices of bread in the skillet (or as many as you can at once; repeat the following steps in smaller increments if necessary).
Cook 1-2 minutes, or the bread is until lightly toasted. Flip bread and toast other side.
Remove from the skillet, melt the remaining butter and repeat the toasting with the remaining slices of bread.
Top bottom slices of bread with one slice of American cheese.
Layer one beef patty on top of cheese, then a slice of Swiss cheese, another beef patty, another slice of American cheese.
Distribute grilled onions evenly on all four sandwiches.
Spread top slices of bread with the dressing mixture, and close sandwiches.