Outback Steakhouse Bloomin’ Fried Chicken: A Crispy, Flavorful Delight
Craving a taste of Outback Steakhouse’s famous Bloomin’ Fried Chicken? This recipe brings that beloved dish straight to your kitchen. Juicy chicken breasts are perfectly seasoned, breaded, and fried to golden-brown perfection, then topped with a zesty bloom sauce. Enjoy the irresistible crunch and mouthwatering flavors with every bite, perfect for family dinners or casual get-togethers.
Ingredients Overview
Bloom Sauce:
- 1/2 cup Mayonnaise: Creamy base for the sauce.
- 2 teaspoons Ketchup: Adds a hint of sweetness and tang.
- 2 tablespoons Horseradish (or a little less): Provides a sharp, spicy kick.
- 1/4 teaspoon Paprika: Adds a smoky flavor.
- 1/4 teaspoon Salt: Enhances all the flavors.
- 1/8 teaspoon Garlic Powder: For a mild garlic flavor.
- 1/8 teaspoon Dried Oregano: Adds a touch of earthy herbiness.
- 1 dash Ground Black Pepper: For a hint of spice.
- 1 dash Cayenne Pepper: Adds a bit of heat.
Fried Chicken:
- 2 cups All-Purpose Flour: The base for the breading.
- 4 teaspoons Paprika: For a smoky, slightly sweet flavor.
- 2 teaspoons Garlic Powder: Adds depth to the seasoning.
- 1 teaspoon Salt: Essential for flavor.
- 1/2 teaspoon Ground Black Pepper: For a bit of spice.
- 1/2 teaspoon Cayenne Pepper: Adds heat.
- 1 cup Buttermilk: Ensures a moist and tender chicken.
- 1/2 cup Water: To thin the buttermilk.
- 1 pound Chicken Breast (pounded to 1/2 inch thick): Ensures even cooking and tenderness.
Step-by-Step Cooking Instructions
1. Prepare the Bloom Sauce:
- Mix Ingredients: Combine mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, dried oregano, ground black pepper, and cayenne pepper in a small bowl. Stir well until smooth.
- Chill: Cover and refrigerate the sauce until ready to serve.
2. Prepare the Seasoned Flour:
- Combine Dry Ingredients: In a pie plate, mix together flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper. Stir to ensure even distribution of the spices.
3. Prepare the Buttermilk Mixture:
- Mix Wet Ingredients: In another pie plate, combine the buttermilk and water. Stir until well blended.
4. Prepare the Chicken:
- Pound Chicken: Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound until they are 1/2 inch thick. If the chicken breasts are thicker than 1 inch, slice them in half horizontally.
5. Dredge the Chicken:
- First Dredge: Dredge each piece of chicken in the seasoned flour, shaking off any excess.
- Dip in Buttermilk: Next, dip the chicken into the buttermilk mixture, allowing any excess to drip off.
- Second Dredge: Dredge the chicken again in the seasoned flour for a double coating.
6. Rest the Chicken:
- Prepare for Frying: Place the breaded chicken onto a wire rack set over a cookie sheet. Let the chicken rest for about 5 minutes to help the coating adhere better.
7. Fry the Chicken:
- Heat Oil: Pour 1 to 2 inches of vegetable oil into a skillet and heat to 350°F.
- Fry: Fry 1 or 2 pieces of chicken at a time, turning occasionally, until golden brown and cooked through (about 7 to 8 minutes per side).
- Drain: Remove the chicken from the oil and place on a wire rack to drain excess oil.
8. Serve:
- Plate and Sauce: Place the fried chicken on a plate and drizzle with the prepared bloom sauce.
- Enjoy: Serve immediately while the chicken is hot and crispy.
Storage and Reheating Tips
Storage:
- Refrigerate: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Oven Method: Preheat your oven to 350°F. Place the chicken on a baking sheet and heat for about 10-15 minutes until warmed through.
- Air Fryer Method: For a crispier result, reheat in an air fryer at 350°F for about 5-7 minutes.
Helpful Tips for Enhancing the Recipe
Double-Coat for Extra Crunch: Ensure each piece of chicken is thoroughly coated in the seasoned flour twice for a crunchier texture.
Maintain Oil Temperature: Use a thermometer to keep the oil at a consistent 350°F to prevent greasy or burnt chicken.
Rest the Chicken: Letting the breaded chicken rest before frying helps the coating adhere better and results in a crispier crust.
Customize the Spice Level: Adjust the amount of cayenne pepper in both the sauce and the flour mixture to suit your heat preference.
Use Fresh Oil: Fresh vegetable oil ensures the best frying results. Avoid reusing oil that has been used to fry other foods.
Thin Chicken Evenly: Evenly pounded chicken breasts cook more uniformly and stay juicy.
Popular Questions and Answers
Can I use a different cut of chicken?
- Answer: Yes, chicken thighs or tenders can also be used, but cooking times may vary.
What if I don’t have buttermilk?
- Answer: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
How do I prevent the coating from falling off?
- Answer: Ensure the chicken is patted dry before dredging and let the breaded chicken rest before frying.
Can I bake the chicken instead of frying?
- Answer: Yes, bake the breaded chicken on a wire rack at 400°F for about 20-25 minutes, flipping halfway through.
Is there a gluten-free option?
- Answer: Substitute the all-purpose flour with a gluten-free flour blend.
Can I make the bloom sauce in advance?
- Answer: Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator.
What oil is best for frying?
- Answer: Vegetable oil, canola oil, or peanut oil are good choices for frying due to their high smoke points.
How can I tell when the chicken is done?
- Answer: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
Can I add other spices to the flour mixture?
- Answer: Absolutely! Feel free to add spices like onion powder, dried thyme, or smoked paprika for added flavor.
Why does the chicken need to rest before frying?
- Answer: Resting helps the coating set, leading to a crispier finish when fried.
Secrets for Achieving Culinary Perfection
Keep Ingredients Cold: Cold buttermilk and chicken help the coating stick better and create a crispier texture.
Season Generously: Ensure the flour mixture is well-seasoned to infuse the chicken with robust flavors.
Don’t Overcrowd the Pan: Fry in batches to maintain the oil temperature and achieve even browning.
Pat Chicken Dry: Before dredging, pat the chicken dry with paper towels to help the coating adhere.
Use a Meat Thermometer: To ensure perfectly cooked chicken, use a thermometer to check for doneness.
Rest After Frying: Let the fried chicken rest on a wire rack to drain excess oil and maintain crispiness.
Serve Immediately: For the best texture and flavor, serve the chicken as soon as it’s fried and still hot.
Experiment with Sauces: Try different dipping sauces like ranch, honey mustard, or barbecue for variety.
Pair with Sides: Serve with sides like coleslaw, mashed potatoes, or a fresh salad for a complete meal.
Practice Makes Perfect: Don’t be afraid to make this recipe a few times to perfect your technique and customize it to your taste
