Outback Steakhouse Bloomin’ Fried Chicken is a fun and delicious dish that brings the flavors of the steakhouse right to your kitchen. With its crispy, flavorful coating and juicy chicken inside, it’s a sure hit for family dinners or casual get-togethers. Plus, it’s surprisingly easy to make!
Why Make This Recipe
You should make this recipe because it’s perfect for any occasion. Whether you’re looking for something special for a family dinner or want to impress your friends at a gathering, this chicken has it all. It’s crispy, packed with flavor, and reminds you of dining out—all from the comfort of your home!
How to Make Outback Steakhouse Bloomin’ Fried Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Oil for frying
Directions:
- First, flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
- In a bowl, mix buttermilk and eggs together until well combined.
- In another bowl, mix the flour, paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt.
- Next, dip each chicken breast into the buttermilk mixture first, then dredge it in the flour mixture, making sure to coat it fully.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the chicken breasts for about 6-7 minutes on each side until they are golden brown and cooked through.
- Once done, drain them on paper towels to remove excess oil.
How to Serve Outback Steakhouse Bloomin’ Fried Chicken
Serve your Bloomin’ Fried Chicken hot with your favorite dipping sauces. It pairs wonderfully with sides like fries, coleslaw, or a fresh salad. Feel free to add some lemon wedges for a zesty touch!
How to Store Outback Steakhouse Bloomin’ Fried Chicken
To store leftovers, let the chicken cool completely, then place it in an airtight container. It can stay in the refrigerator for up to 3 days. To reheat, use the oven or air fryer to keep the crispiness.
Tips to Make Outback Steakhouse Bloomin’ Fried Chicken
- Use a meat mallet to ensure even thickness for better cooking.
- Let the chicken marinate in the buttermilk for a couple of hours for extra tenderness.
- Don’t overcrowd the frying pan; fry in batches if needed for even cooking.
Variation
If you like a little extra heat, consider adding more cayenne pepper or even some hot sauce to the buttermilk mixture! You can also experiment with different spices in the flour mixture for added flavor.
FAQs
Q: Can I bake the chicken instead of frying it?
A: Yes! Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, and bake for about 25-30 minutes, flipping halfway through.
Q: Can I use skin-on chicken?
A: You can, but boneless and skinless is recommended for even cooking and to get that perfect crunchy texture.
Q: What dipping sauces go well with this chicken?
A: Some great options include ranch dressing, honey mustard, or a spicy mayo. Enjoy experimenting with different flavors!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Oil for frying
Instructions
- Flatten the chicken breasts to an even thickness using a meat mallet for even cooking.
- In a bowl, mix buttermilk and eggs together until well combined.
- In another bowl, mix the flour, paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt.
- Dip each chicken breast into the buttermilk mixture, then dredge it in the flour mixture, making sure to coat it fully.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the chicken breasts for about 6-7 minutes on each side until they are golden brown and cooked through.
- Once done, drain them on paper towels to remove excess oil.
- Serve hot with your favorite dipping sauces and sides.
Notes
For extra tenderness, let the chicken marinate in the buttermilk for a couple of hours before frying. Fry in batches to avoid overcrowding for even cooking.