Copycat Outback Bloomin Fried Chicken
The ultimate comfort food, Copycat Outback Bloomin Fried Chicken is crispy, flavorful, and paired with a signature bloom sauce that brings everything to life. Enjoy this easy weeknight dinner that’s sure to impress your family and friends. Try it tonight!
Equipment
- Chef's Knife
- Skillet
- Wooden Spoon
Ingredients
- 1/2 cup Mayonnaise
- 2 teaspoons Ketchup
- 2 tablespoons Horseradish
- 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
- 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
Instructions
- Start by preparing the bloom sauce. In a small bowl, mix together the mayonnaise, ketchup, and horseradish. Stir well, and once combined, cover the bowl and place it in the refrigerator while you prepare the chicken. This step allows the flavors to meld beautifully, creating a creamy and zesty sauce.
- Next, in a pie plate, combine the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper. Stir these together until they are well blended, forming a seasoned coating that will create the perfect crisp on the chicken.
- In another pie plate, pour in the buttermilk and add the water. Give it a good stir to mix, creating a wet dip that will help the flour stick to the chicken.
- Prepare the chicken by placing it between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken until it’s about ½ inch thick. If your chicken breasts are thicker than this, carefully slice them in half horizontally for even cooking.
- Set a wire rack over a cookie sheet to catch the excess oil. This will keep the chicken crisp once fried.
- Now, it’s time to coat the chicken. Dredge each piece in the seasoned flour. Make sure to shake off any excess flour, so the coating isn’t too thick.
- Next, dip the dredged chicken pieces into the buttermilk, allowing any excess to drip off before moving on to the next step. This will help create a nice moist base for the second layer of flour.
- Return the chicken to the seasoned flour for a second coating. This double-dipping technique is key for achieving that satisfying crunch.
- Once all the chicken pieces are coated, place them on the wire rack and let them rest for about 5 minutes. This resting period will help the coating adhere better when frying.
- Pour 1 to 2 inches of vegetable oil into a skillet and heat it to 350°F. Use a thermometer to ensure the oil is hot enough before adding the chicken, which is crucial for achieving that crispy texture.
- Carefully place 1 or 2 pieces of chicken into the hot oil, frying until golden brown. This usually takes about 7 to 8 minutes. Turn the chicken occasionally to ensure both sides are cooked evenly, achieving that perfect golden color.
- Once the chicken is cooked, remove it from the oil and place it on the wire rack to drain any excess oil. This step is essential for keeping the chicken crispy.
- To serve, arrange the fried chicken on a plate and generously drizzle some of the chilled bloom sauce over the top. This drizzle not only enhances the flavor but also adds a beautiful finish to your dish!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness. You can freeze the cooked chicken for up to 2 months. Just ensure it’s properly sealed to prevent freezer burn.