Looking for a delicious and easy copycat recipe for Outback Bloomin Fried Chicken? This recipe is crispy fried chicken battered with bloomin onion batter and topped with a drizzle of spicy signature bloom sauce. Try it today!
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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
This version of the recipe reproduces the taste of the original dish without too much hassle. Other copycat recipes call for adding an egg to the buttermilk mixture. Doing that can make the batter thick and doughy. But with buttermilk thinned with a bit of water, like in this recipe, the breading is lighter and thinner.
Ingredients For Outback Bloomin Chicken
To make Outback Bloomin Fried Chicken, you’ll need:
- Boneless chicken breast
You can use boneless thighs if you prepare dark meat.
To make the Bloomin Sauce, you’ll need:
- Grated horseradish, drained
- Smoked paprika
- Garlic powder
- Dried oregano
- Ground black pepper
- Cayenne pepper
To prepare the seasoned flour, you’ll need:
- All purpose flour
- Smoked paprika
- Garlic powder
- Ground black pepper
- Cayenne pepper
To finish Bloomin Fried Chicken Outback Steakhouse style, you’ll need:
- Boneless skinless chicken breast, boneless
How To Make Bloomin Fried Chicken
To prepare the Bloomin Sauce:
- Stir all the sauce ingredients together in a mixing bowl and cover with plastic.
- 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:
- Mix together all the ingredients for the seasoned flour and pour the flour mixture into a wide, shallow bowl.
- Combine the buttermilk and water in a second large bowl and place it next to the seasoned flour.
- Place a wire rack on top of a baking tray and put it next to the bowl of buttermilk.
To prepare the chicken:
- 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.
- Use the smooth side of a meat tenderizer to gently pound the skinless chicken until it is half an inch thick.
- Using the wet-hand/dry-hand method, coat the chicken cutlet in the seasoned flour and shake off any excess.
- Place the chicken in the buttermilk mixture and allow the extra liquid to drain off.
- Return the chicken to the seasoned flour for a second coating.
- Shake the chicken before placing it on the wire rack.
- Repeat with the remaking pieces of chicken.
To fry the chicken:
- Let the breaded chicken rest on the wire rack for at least five minutes to make the breading adhere better.
- 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.
- 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.
- 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.
- Repeat with the remaining chicken. Add more oil as needed, and adjust the heat to maintain the correct oil temperature.
- Place Bloomin’ chicken on a plate and drizzle Bloomin Onion Sauce in a zig zag pattern on top.
- If desired, place ramekin of bloom onion sauce by or on the plate.
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
You can keep any extra cooked chicken in the fridge for up to two days or in the freezer for two to three months.
- Let the chicken cool on a wire rack. Storing warm chicken can cause condensation and freezer burn.
- Place the chicken into a shallow airtight container or a food-safe storage bag in a single layer.
- 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:
- Preheat the air fryer to 375°F.
- Let the chicken come up to room temperature.
- Lightly spray the chicken with vegetable oil.
- 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:
- Preheat the oven to 400°F.
- Allow the chicken to come up to room temperature.
- Heat for 8 minutes. Flip and heat for eight more minutes.
- For extra crispy chicken, increase the heat to 450°F for the last two minutes of reheating time.
More Outback Steakhouse Copycat Recipes
Popular Chicken Recipes
- Baked Lemon Pepper Chicken
- Buffalo Chicken Sandwich
- Chicken Dijon
- Chicken Gumbo
- Chicken Tortellini Alfredo
- Cream Cheese Chicken
- Easy Chicken Parmesan
- Monterey Chicken
- Rosemary Chicken
Check out more of my delicious and easy chicken recipes and the best Outback copycat recipes on Copycat!
Outback Steakhouse Bloomin Fried Chicken
- 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
- ½ cup water
- 1 pound chicken breast pounded to ½ inch thick
- 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.
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