Outback Steakhouse Bloomin Fried Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Outback Steakhouse Bloomin Fried Chicken
Description
This recipe begins by pounding chicken breasts to about half an inch thickness for quick and even cooking. A seasoned flour mixture containing paprika, garlic powder, salt, black pepper, and cayenne pepper creates a flavorful crust. The chicken is dredged first in this flour, dipped into a buttermilk and water mixture, then coated again with the flour mixture for a double crust.
After resting briefly to set the coating, the chicken is fried in vegetable oil until golden and cooked through. The accompanying bloom sauce blends mayonnaise, ketchup, horseradish, and spices like paprika, garlic powder, oregano, cayenne, and black pepper, producing a creamy and slightly spicy dip that pairs well with the fried chicken’s savory coating.
The frying technique yields a crunchy texture on the outside while keeping the chicken moist and tender within. The result is a flavorful take on fried chicken inspired by a well-known steakhouse menu item, combining a spicy crust with a creamy dipping sauce.
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 oregano dried
- 1 dash black pepper ground
- 1 dash cayenne pepper
Fried Chicken
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 82mg | 27% |
| Sodium | 660mg | 28% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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