Why Make This Recipe
If you love the flavor of Outback’s famous Bloomin’ Fried Chicken, you’re in for a treat. This copycat recipe brings that delicious taste right to your kitchen. Not only is it fun to prepare, but it’s also a great dish to impress your family or friends. Crispy, juicy fried chicken topped with a flavorful bloom sauce makes for a meal that is sure to please!
How to Make Outback Bloomin Fried Chicken
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons horseradish (or a little less)
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1 dash ground black pepper
- 1 dash cayenne pepper
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup water
- 1 pound chicken breast (pounded to 1/2 inch thick)
Directions
- Prepare the bloom sauce by combining all sauce ingredients in a small bowl. Stir well, cover, and refrigerate until ready to serve.
- Place flour, paprika, garlic powder, salt, black pepper, and cayenne pepper into a pie plate. Stir to combine.
- In another pie plate, mix the buttermilk and water together.
- Place the chicken between two pieces of plastic wrap. Gently pound it with a meat mallet until it’s 1/2 inch thick. If the chicken is thicker than 1 inch, slice it in half horizontally.
- Set a wire rack on top of a cookie sheet.
- Dredge the chicken in the seasoned flour and shake off the excess.
- Dip the chicken in the buttermilk, allowing the excess to drip off.
- Coat the chicken in the seasoned flour again.
- Place the breaded chicken on the wire rack and let it rest for about 5 minutes before cooking.
- Pour 1 to 2 inches of vegetable oil into a skillet and heat it to 350°F.
- Fry 1 or 2 pieces of chicken in the hot oil for about 7 to 8 minutes. Turn the chicken over to ensure both sides are golden brown. Remove the chicken from the oil and let it drain on a wire rack.
- To serve, place the fried chicken on a plate and drizzle some bloom sauce on top.
How to Serve Outback Bloomin Fried Chicken
This dish is best served hot and fresh. Pair it with some crispy fries, a side salad, or even some mashed potatoes. The bloom sauce adds a nice kick and can also be served on the side for dipping. Your guests will appreciate the crunchy, flavorful chicken and the perfect sauce to accompany it.
How to Store Outback Bloomin Fried Chicken
If you have leftovers, store the chicken in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy. The bloom sauce can also be stored in the fridge for up to a week.
Tips to Make Outback Bloomin Fried Chicken
- Ensure your oil is at the right temperature to avoid soggy chicken. Use a thermometer if needed.
- Letting the chicken rest after breading helps the coating stick better during frying.
- For a spicier kick, add more cayenne pepper to the seasoning mix or the bloom sauce.
Variation
You can make a healthier version by baking the chicken instead of frying it. Simply preheat your oven to 400°F and bake on a greased baking sheet for about 20-25 minutes, or until the chicken is cooked through and crispy.
FAQs
Can I use other parts of the chicken?
Yes, you can use chicken thighs or drumsticks, but cooking times may vary.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Can I make the bloom sauce ahead of time?
Yes, the bloom sauce can be made a day in advance and stored in the refrigerator for added convenience.
Outback Bloomin Fried Chicken
Ingredients
For the bloom sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons horseradish or a little less
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1 dash ground black pepper
- 1 dash cayenne pepper
For the chicken
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup water
- 1 pound chicken breast pounded to 1/2 inch thick
- 1 to 2 inches vegetable oil for frying
Instructions
Preparation
- Prepare the bloom sauce by combining all sauce ingredients in a small bowl. Stir well, cover, and refrigerate until ready to serve.
- Place flour, paprika, garlic powder, salt, black pepper, and cayenne pepper into a pie plate. Stir to combine.
- In another pie plate, mix the buttermilk and water together.
- Place the chicken between two pieces of plastic wrap. Gently pound it with a meat mallet until it’s 1/2 inch thick.
- Set a wire rack on top of a cookie sheet.
- Dredge the chicken in the seasoned flour and shake off the excess.
- Dip the chicken in the buttermilk, allowing the excess to drip off.
- Coat the chicken in the seasoned flour again.
- Place the breaded chicken on the wire rack and let it rest for about 5 minutes before cooking.
Cooking
- Pour 1 to 2 inches of vegetable oil into a skillet and heat it to 350°F.
- Fry 1 or 2 pieces of chicken in the hot oil for about 7 to 8 minutes, turning to ensure both sides are golden brown.
- Remove the chicken from the oil and let it drain on a wire rack.
Serving
- To serve, place the fried chicken on a plate and drizzle some bloom sauce on top.