Description
This Crispy Outback Steakhouse Bloomin Fried Chicken recipe features tender, pounded chicken breast coated in a flavorful seasoned flour and buttermilk slurry, then fried to golden brown perfection. Inspired by the iconic Bloomin’ Onion, this easy-to-make dish offers deliciously crispy texture with a bold blend of cayenne pepper, smoked paprika, and garlic. Perfectly paired with a tangy blooming sauce, this fried chicken is a crowd-pleaser for any occasion.
Ingredients
Scale
Chicken
- 1 lb. Boneless Chicken Breast, sliced and pounded thin
Dry Coating Mixture
- ½ Cup All-Purpose Flour
- 2 Teaspoons Seasoned Salt
- 1½ Teaspoons Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Wet Coating Mixture
- 1 Cup Buttermilk
- A splash of Water (to mix with buttermilk)
For Frying
- 3 Tablespoons Oil (for frying, such as vegetable or canola oil)
Garnish
- Fresh Cilantro (optional)
- Bloomin Sauce (for serving, prepared separately)
Instructions
- Prepare the chicken: Flatten the chicken breast slices by rolling them out thinly and evenly using a rolling pin. This ensures the chicken cooks uniformly and achieves the desired crispy texture.
- Make the wet coating: In a bowl, combine 1 cup buttermilk with a splash of water and stir well to create a buttermilk slurry for dipping the chicken.
- Prepare the dry coating: In a separate bowl, thoroughly mix the all-purpose flour with seasoned salt, black pepper, garlic powder, smoked paprika, and cayenne pepper to create the spicy, flavorful coating mix.
- Coat the chicken: First, dredge each piece of flattened chicken breast in the dry flour mixture. Then, dip it into the buttermilk slurry. Repeat this coating process again by dipping back into the dry mixture and then the wet mixture to build up a thick, crispy crust.
- Rest the coated chicken: Place the coated chicken pieces on a wire rack to allow any excess coating to fall off, which helps achieve even frying and prevents sogginess.
- Fry the chicken: Heat 3 tablespoons of oil in a pan over medium heat. Carefully place the coated chicken breasts into the hot oil and fry until they turn golden brown and crispy, approximately 4-5 minutes per side, ensuring they are cooked through.
- Serve and garnish: Remove the fried chicken from the pan and drain on paper towels if needed. Garnish with fresh cilantro and serve with blooming sauce for a delicious, signature flavor experience.
Notes
- Pounding the chicken breast thin and flat ensures each piece cooks evenly and crisps nicely.
- Double coating the chicken in dry and wet mixtures builds the thick, crispy crust typical of Outback-style fried chicken.
- The bloomin’ sauce can be prepared ahead and should be chilled for at least 30 minutes to allow flavors like horseradish and spices to meld for the signature sharpness and savoriness.
Keywords: Outback Steakhouse, Bloomin Fried Chicken, Crispy Fried Chicken, Buttermilk Fried Chicken, Spicy Fried Chicken, Pan Frying, Chicken Recipe