Description

Bring the flavors of Outback Steakhouse right to your kitchen with this Outback Steakhouse Bloomin’ Fried Chicken recipe. Golden, crispy, and perfectly spiced, this fried chicken is complemented by a creamy, zesty Bloom Sauce that will tantalize your taste buds. Whether you’re hosting a dinner or craving a restaurant-quality meal at home, this dish is your answer. Easy to prepare and packed with bold flavors, it’s sure to become a family favorite.

Ingredients

For the Bloom Sauce:

1/2 cup mayonnaise
2 tsp ketchup
2 tbsp horseradish
1/4 tsp paprika
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp dried oregano
Dash of black pepper
Dash of cayenne pepper

For the Fried Chicken:

2 cups all-purpose flour
4 tsp paprika
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup buttermilk
1/2 cup water
1 lb chicken breast, pounded to 1/2 inch thick
Vegetable oil for frying

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Instructions

Prepare the Bloom Sauce:

Combine mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, dried oregano, black pepper, and cayenne pepper in a small bowl.
Mix well until smooth and fully incorporated.
Cover and refrigerate the sauce until ready to serve.

Prepare the Dredging Mixtures:

In one bowl, mix the all-purpose flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
In another bowl, combine the buttermilk and water, stirring until smooth.

Prepare the Chicken:

Pound chicken breasts to an even thickness of 1/2 inch to ensure even cooking.
Dip each chicken breast into the buttermilk mixture, ensuring full coverage.
Dredge the chicken in the seasoned flour mixture, pressing lightly to adhere the coating.
For a crispier result, repeat the dipping process by placing the chicken back into the buttermilk mixture and then into the seasoned flour for a double coating.

Fry the Chicken:

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Carefully place the coated chicken breasts into the hot oil.
Fry for 4-6 minutes per side, depending on thickness, until golden brown and crispy.
Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
Remove the chicken from the oil and drain on paper towels.

Serve:

Serve the fried chicken hot alongside the Bloom Sauce.
Garnish with fresh parsley or a lemon wedge if desired.

Notes

Double Dip: Double-coating the chicken ensures extra crispiness.
Oil Temperature: Keep the oil at a consistent 350°F (175°C) for even frying.
Rest the Chicken: Let the chicken rest on paper towels after frying to retain crispiness and drain excess oil.
Adjust Spices: Add more cayenne or paprika for a spicier kick.
Make Ahead: The Bloom Sauce can be made a day in advance and stored in the refrigerator.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American