Outback Steakhouse Bloomin Fried Chicken

This crispy and flavorful Bloomin Fried Chicken is inspired by Outback Steakhouse! It has a crunchy, seasoned coating and is served with a zesty bloom sauce for dipping. A restaurant-style meal made easy at home!

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Ingredients Needed:

Bloom Sauce:

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 1 dash of ground black pepper
• 1 dash of cayenne pepper

Fried 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
• ½ cup water
• 1 pound chicken breast 

How To Make Bloomin Fried Chicken?

1. Make the sauce: In a small bowl, mix mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, oregano, black pepper, and cayenne pepper. Stir well and refrigerate until ready to use.
2. Prepare the flour mixture: In a shallow dish, mix flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Prepare the buttermilk mixture: In another shallow dish, combine buttermilk and water.
4. Pound the chicken: Place chicken between two pieces of plastic wrap and pound to ½ inch thick. If it’s too thick, slice it in half horizontally.
5. Bread the chicken: Coat each piece in the flour mixture, then dip into the buttermilk mixture. Let the extra liquid drip off, then coat again in the flour mixture. Place on a wire rack and let rest for 5 minutes.
6. Fry the chicken: Heat 1 to 2 inches of vegetable oil in a skillet to 350°F. Fry 1 or 2 pieces at a time for 7 to 8 minutes, flipping halfway, until golden brown and fully cooked. Drain on a wire rack.
7. Serve: Place the crispy chicken on a plate and drizzle with bloom sauce or serve on the side for dipping.

Recipe Tips:

• Use thin chicken for even cooking: Pound the chicken to ½ inch thick so it cooks evenly and stays juicy inside while getting crispy outside. If it’s too thick, it won’t cook properly.
• Double coat for extra crunch: Dipping the chicken in flour, then buttermilk and flour again creates a thick, crispy crust just like the restaurant version. Don’t skip the second flour coating!
• Let the breading set before frying: After coating the chicken, let it rest for 5 minutes on a wire rack. This helps the flour stick better so the coating doesn’t fall off when frying.
• Keep the oil at the right temperature: The oil should be 350°F when frying. If it’s too hot, the outside burns before the inside cooks. If it’s too cool, the chicken gets greasy instead of crispy.
• Drain on a wire rack, not paper towels: Place fried chicken on a wire rack instead of paper towels. This keeps it crispy by letting air circulate underneath, while paper towels can make the bottom soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Bloomin Fried Chicken cool down first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Wrap the cooled chicken in plastic wrap and put it in a freezer bag. It will stay good in the freezer for up to 2 months.
• Reheat: Set the air fryer to 350°F. Place the chicken in the basket and heat for 4–5 minutes, flipping halfway through, until crispy and hot.

Nutrition Facts:

• Calories: 366 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 82mg
• Sodium: 660mg
• Potassium: 548mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 29g