Perfect Copycat Outback Bloomin Fried Chicken with Signature Bloomin Sauce

Prepare for a flavor explosion rivaling the bold, brash taste of Outback Steakhouse’s most popular chicken dish. This bloomin fried chicken combines the restaurant’s famous onion seasoning blend with perfectly crispy fried chicken, all topped with that signature spicy bloom sauce that keeps customers coming back. The secret lies in the double-dredging technique and a buttermilk mixture that creates an incredibly light, crunchy coating without the heaviness of traditional batters.

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Why the Outback Steakhouse Bloomin Fried Chicken Is a Must-Try 

Let’s talk about flavor for just a minute. If you are someone who likes your food bold and brash, then you simply can’t skip this Outback Bloomin Chicken recipe.

Not only is this boneless fried chicken smothered in the much-loved Outback Steakhouse spicy signature bloom Sauce, but the breading is full of enough spices and seasonings to give the Colonel a run for his money. 

Why You Should Try This Recipe for Fried Chicken 

The magic happens in the seasoning blend that mimics Outback’s famous bloomin onion spices, combined with a thinned buttermilk mixture that creates the perfect coating consistency. Unlike other copycat recipes that use eggs in the batter (making it thick and doughy), this version uses buttermilk thinned with water for a lighter, crispier result. The double-dredging technique ensures maximum coating adhesion, while the five-minute rest allows the breading to set properly before frying.

Ingredients For Outback Bloomin Chicken 

For the Bloomin Sauce:

• Mayonnaise – Creates the creamy base that carries all the spicy flavors
• Ketchup – Adds sweetness and tangy tomato flavor to balance the heat
• Prepared horseradish – Provides the signature sharp, spicy kick that defines this sauce
• Smoked paprika – Contributes depth and subtle smokiness
• Salt – Enhances all flavors and balances the richness
• Garlic powder – Adds savory depth without overpowering the other spices
• Dried oregano – Provides subtle herbal notes that complement the spices
• Ground black pepper – Adds warmth and complexity to the sauce base
• Cayenne pepper – Brings the heat level that makes this sauce memorable

For the Seasoned Flour:

• All-purpose flour – Forms the crispy coating base that adheres to the chicken
• Smoked paprika – Provides color and smoky flavor throughout the breading
• Garlic powder – Infuses savory flavor into every bite of the coating
• Salt – Essential for seasoning and helping create the perfect crust
• Ground black pepper – Adds warmth and spice to complement the other seasonings
• Cayenne pepper – Creates the signature heat level in the breading

For the Chicken:

• Boneless skinless chicken breasts – The protein base that becomes tender when properly pounded thin
• Buttermilk – Tenderizes the chicken while providing the liquid for breading adhesion
• Water – Thins the buttermilk for the perfect coating consistency

How To Make Bloomin Fried Chicken 

To prepare the Bloomin Sauce:

1. Stir all the sauce ingredients together in a mixing bowl and cover with plastic. 
2. Keep the sauce in the fridge until you want to use it. Feel free to make the sauce in advance, but the longer it sits, the more intense it will become.

To set up the breading station:

1. Mix together all the ingredients for the seasoned flour and pour the flour mixture into a wide, shallow bowl. 
2. Combine the buttermilk and water in a second large bowl and place it next to the seasoned flour. 
3. Place a wire rack on top of a baking tray and put it next to the bowl of buttermilk.

To prepare the chicken:

1. Lay a piece of plastic wrap on the counter. Put the boneless chicken on top of it and cover the chicken with more plastic wrap.
2. Use the smooth side of a meat tenderizer to gently pound the skinless chicken until it is half an inch thick. 

3. Using the wet-hand/dry-hand method, coat the chicken cutlet in the seasoned flour and shake off any excess.
4. Place the chicken in the buttermilk mixture and allow the extra liquid to drain off.
5. Return the chicken to the seasoned flour for a second coating.
6. Shake the chicken before placing it on the wire rack.
7. Repeat with the remaking pieces of chicken. 

To fry the chicken:

1. Let the breaded chicken rest on the wire rack for at least five minutes to make the breading adhere better. 
2. Heat a deep skillet over medium-high heat. Use a frying thermometer to check the temperature of the oil. It needs to be around 350°F. 
3. Fry the chicken, one or two pieces at a time, for about 7 minutes on one side. Turn the chicken over and cook for 5 or 6 more minutes. The breading should be golden brown, and the chicken’s internal temp must be at least 165°F.
4. Remove the chicken from the oil and place it on a clean wire rack resting in a rimmed baking tray to drain the excess oil. 
5. Repeat with the remaining chicken. Add more oil as needed, and adjust the heat to maintain the correct oil temperature. 
6. Place Bloomin’ chicken on a plate and drizzle Bloomin Onion Sauce in a zig zag pattern on top.
7. If desired, place ramekin of bloom onion sauce by or on the plate.

Recipe Variations

You have multiple opportunities to get a little creative with the base recipe. Here are a few options. 

• Bread a cube steak with the seasoned flour recipe above for an extra flavorful Chicken Fried Steak. 
• Use a pounded pork cutlet for an out-of-this-world pork schnitzel.
• Turn the entree into a sandwich by serving the chicken with sliced tomato and lettuce between two slices of your favorite toasted bread. 

What To Serve With This 

Pair this Outback Bloomin Chicken with a couple of classic sides such as mashed potatoes, mac n’ cheese, biscuits, or homemade coleslaw. 

How To Store Left Over Outback Bloomin Fried Chicken

Any extra-cooked chicken can be kept in the fridge for up to two days or in the freezer for two to three months. 

To store:

1. Let the chicken cool on a wire rack. Storing warm chicken can cause condensation and freezer burn.
2. Place the chicken into a shallow airtight container or a food-safe storage bag in a single layer. 
3. Put the chicken in the coldest part of the fridge or freezer. 

What Is the Best Way to Reheat Chicken Fried Chicken

The best way to reheat thawed Outback Steakhouse Bloomin Fried Chicken is in the air fryer:

1. Preheat the air fryer to 375°F.
2. Let the chicken come up to room temperature. 
3. Lightly spray the chicken with vegetable oil. 
4. Reheat for 3 to 4 minutes. Turn the chicken over and cook for another 3 to 4 minutes. 

If you don’t have an air fryer, try using the oven:

1. Preheat the oven to 400°F.
2. Allow the chicken to come up to room temperature.
3. Heat for 8 minutes. Flip and heat for eight more minutes.
4. For extra crispy chicken, increase the heat to 450°F for the last two minutes of reheating time. 

More Outback Steakhouse Copycat Recipes

• Alice Springs Chicken
• Blue Cheese Vinaigrette
• Outback Cheese Fries
• Steamed Green Beans

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Check out my delicious and easy chicken recipes and the best Outback copycat recipes on Copycat!

Outback Bloomin Fried Chicken Copycat Recipe

Crispy fried chicken with Outback's famous bloomin onion seasoning and spicy signature sauce. Better than the restaurant!

5 from 8 votes

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Course: Main Course

Cuisine: American

Keyword: Bloomin Fried Chicken, Outback Steakhouse Recipes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 366kcal

Author: Stephanie Manley

Ingredients

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

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 pounded to ½ inch thick

Instructions

• Prepare the bloom sauce by combining all the sauce ingredients in a small bowl. Stir well. Cover and place in the refrigerator until ready to serve.
• Place the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper into a pie plate. Stir to combine.
• Place the buttermilk into another pie plate, add the water, and stir to combine.
• Place the chicken between two pieces of plastic wrap, and gently pound it with a meat mallet until it is ½ inch thick. If the chicken breast is greater than 1 inch thick, slice it in half horizontally.
• Place a wire rack on top of a cookie sheet.
• Dredge the chicken in the seasoned flour and shake off the excess.
• Dip the chicken into the buttermilk and shake off the excess.
• Dip the chicken into the seasoned flour for a second time.
• Place the breaded chicken onto the wire rack and repeat for the remaining pieces of chicken. The chicken should rest for about 5 minutes before cooking.
• Pour 1 to 2 inches of vegetable oil into a skillet. Heat the oil to 350°F.
• Place 1 or 2 pieces of chicken into the oil and fry until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides of the chicken are golden brown. Then 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 of the bloom sauce on top.

Video

Nutrition

Calories: 366kcal | Carbohydrates: 28g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 660mg | Potassium: 548mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg