Perfect Copycat Outback Bloomin Fried Chicken with Signature Bloomin Sauce
This Perfect Copycat Outback Bloomin Fried Chicken is crispy, flavorful, and paired with a tangy signature Bloomin Sauce for an irresistible meal!
Equipment
- Large Mixing Bowl
- Whisk
- Meat Mallet
- Deep Frying Pan
- Dutch Oven
- Slotted Spoon
- Serving platter
Ingredients
For the Bloomin 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
For the 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
- 1/2 cup water
- 1 pound chicken breast pounded to 1/2 inch thick
Instructions
Prepare the Bloomin Sauce
- In a medium-sized bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, dried oregano, black pepper, and cayenne pepper. Whisk until smooth and well combined. Cover and refrigerate the sauce while you prepare the chicken.
Prepare the Chicken
- Pound the chicken breasts to an even thickness of 1/2 inch. This ensures that they cook evenly and remain tender.
Set Up Your Breading Station
- In a large mixing bowl, whisk together the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. In another bowl, combine the buttermilk and water.
Dredging the Chicken
- Take each piece of pounded chicken and dip it first into the buttermilk mixture, allowing any excess to drip off. Then coat it in the seasoned flour mixture, pressing gently to adhere the flour to the chicken. Repeat this process for all chicken pieces.
Heat the Oil
- In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C). This ensures that your chicken will fry beautifully without absorbing too much oil.
Fry the Chicken
- Carefully add the breaded chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Drain and Serve
- Once cooked, remove the chicken from the oil using a slotted spoon and let it drain on a paper towel-lined plate to remove excess oil.
Serve with Bloomin Sauce
- Once all the chicken is cooked, arrange it on a serving platter and serve with the chilled Bloomin Sauce on the side for dipping.
Notes
- Ensure the oil is at the correct temperature (350°F) to avoid greasy or burnt chicken.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- For a lighter option, bake the chicken at 400°F for 20-25 minutes instead of frying.