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Outback Steakhouse Bloomin’ Fried Chicken


  • Author: Martha

Description

There’s something about a perfectly crispy piece of fried chicken that just hits the spot every time. Outback Steakhouse’s Bloomin’ Fried Chicken takes that craving up a notch, blending the rich, savory flavors of their famous Bloomin’ Onion seasoning into a mouth-watering fried chicken experience. Imagine sinking your teeth into a juicy chicken breast, coated in a crispy batter that’s bursting with the classic spices and herbs of the Bloomin’ Onion. This recipe brings the unforgettable flavors of Outback Steakhouse right to your kitchen, letting you enjoy this restaurant favorite anytime you want.

Whether you’re a fried chicken fan or just looking for a new recipe to wow your taste buds, this Bloomin’ Fried Chicken is a must-try. Plus, it’s surprisingly easy to make at home with simple ingredients and a few steps. Get ready to bring a bit of Outback magic to your table!


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk – for marinating the chicken, adding tenderness and subtle tang
  • 1 cup all-purpose flour – forms the base of your crispy coating
  • 1 tablespoon paprika – adds a hint of smokiness
  • 1 teaspoon garlic powder – enhances the savory flavor
  • 1 teaspoon onion powder – complements the garlic and adds depth
  • 1 teaspoon salt – essential for seasoning
  • 1 teaspoon black pepper – a touch of heat and balance
  • 1/2 teaspoon cayenne pepper – for a mild, spicy kick
  • 1/2 teaspoon dried oregano – brings an herbaceous note
  • 1/2 teaspoon dried thyme – adds a subtle earthiness
  • Vegetable oil – for frying; use a neutral oil with a high smoke point

Instructions

  1. Marinate the Chicken
    • Place the chicken breasts in a bowl with the buttermilk. Make sure each piece is well-coated. Cover and refrigerate for at least 30 minutes. For maximum tenderness and flavor, let it marinate up to 4 hours.
  2. Prepare the Seasoned Coating
    • In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, oregano, and thyme. Mix thoroughly to ensure all spices are evenly distributed.
  3. Coat the Chicken
    • Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the seasoned flour mixture, pressing the coating firmly onto the chicken to help it stick. You want a thick, even layer of seasoning on each piece.
  4. Heat the Oil
    • In a large skillet, pour in enough vegetable oil to reach about an inch in depth. Heat over medium until the oil reaches 350°F (175°C). Use a thermometer if possible to ensure the oil maintains the right temperature, as this helps achieve a golden, crispy coating.
  5. Fry the Chicken
    • Carefully place the chicken breasts in the hot oil, frying each side for about 6-8 minutes or until golden brown and crispy. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
  6. Drain and Serve
    • Once cooked, remove the chicken and place it on a paper towel-lined plate to drain excess oil. Serve hot, ideally with a creamy ranch or spicy dipping sauce for that extra touch.

Notes

  • For a healthier option, you can also try baking the chicken instead of frying. Simply preheat your oven to 400°F (200°C) and bake for about 20-25 minutes until the coating is crispy and the chicken reaches an internal temperature of 165°F (74°C).
  • Adjust the cayenne pepper for more or less heat, depending on your preference.