Outback Steakhouse Bloomin Fried Chicken combines tender, juicy chicken breast with the signature spicy, crispy coating reminiscent of the classic onion appetizer. By using a double-dredging technique and a zesty spice blend, you can recreate this restaurant favorite right in your own kitchen for a crowd-pleasing dinner.
Table of Contents
Table of Contents
Why You’ll Love This Outback Steakhouse Bloomin Fried Chicken
The magic of this recipe lies in the contrast between the thick, crunchy, blooming-style crust and the succulent, flavorful chicken hidden underneath. It offers a satisfying crunch in every single bite that is hard to find in standard fried chicken recipes.
You will enjoy the convenience of using pantry staples to create a depth of flavor that usually takes hours of marination. This recipe balances heat and savory notes, ensuring that each piece of chicken delivers a bold taste that stands out at any table.
It is a fantastic option for family gatherings or game day snacks. Because the crust holds its texture so well, it remains crispy even if you are preparing a large batch for guests, making it a reliable choice for stress-free entertaining.
Ingredients of the Outback Steakhouse Bloomin Fried Chicken
For the Chicken
- 4 large boneless, skinless chicken breasts, halved
- 2 cups buttermilk
- 1 tablespoon hot sauce (halal-certified)
- 2 teaspoons salt
For the Blooming Coating
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon dried oregano
For Frying
- Vegetable or canola oil for deep frying
Equipment / Tools Needed
- Large mixing bowls
- Flat bottom dish for dredging
- Heavy-bottomed pot or deep fryer
- Kitchen thermometer
- Tongs
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by slicing your chicken breasts into uniform tenders or strips to ensure even cooking. In a large bowl, whisk together the buttermilk, hot sauce, and salt. Submerge the chicken in this mixture and let it rest for at least 30 minutes to tenderize the meat.
Step 2: Combine the Dry Ingredients
In a wide, shallow dish, whisk together the flour, cornstarch, and all the dried spices. The cornstarch acts as the secret ingredient that gives the chicken an extra light and airy crunch while preventing sogginess.
Step 3: Dredge the Chicken
Remove a piece of chicken from the buttermilk, letting the excess drip off. Place it into the flour mixture, pressing down firmly so the crumbs adhere to every nook and cranny. For an extra thick crust, dip it back into the buttermilk and then back into the flour one more time.
Step 4: Fry to Golden Perfection
Heat your oil to 350°F (175°C) in a deep pot. Carefully place the chicken into the oil in small batches to avoid crowding. Fry for 5 to 7 minutes until the exterior is a deep, golden mahogany brown and the internal temperature reaches 165°F.
Tips & Tricks
Always ensure your oil temperature stays consistent; if it drops too low, the coating will absorb grease rather than getting crispy. A digital thermometer is your best friend here. Adding a splash of buttermilk directly into your flour mixture before dredging can create extra crunchy “shaggy” bits that mimic the look and texture of a Bloomin Onion.
Serving Suggestions
This chicken pairs beautifully with a spicy dipping sauce made from mayonnaise, a pinch of paprika, and a touch of horseradish. Serve it alongside creamy coleslaw or seasoned steak fries to complete the steakhouse experience. It is particularly great for casual weekend dinners or outdoor picnics.
Variations / Substitutions
If you prefer less heat, simply reduce the cayenne pepper in the coating mixture. For a gluten-free version, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that includes xanthan gum. You can also use chicken thighs if you prefer darker, juicier meat.
Storage and Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to three days. To reheat and maintain that signature crunch, place the chicken on a wire rack over a baking sheet in a 400°F oven for 10 to 12 minutes. Avoid the microwave, as it will soften the crust significantly.
Nutritional Info
Calories: 450 kcal
Protein: 35g
Carbohydrates: 42g
Fat: 18g
Conclusion
Recreating this iconic style of fried chicken at home brings a touch of restaurant-quality excitement to your kitchen. With the perfect blend of spices and a perfectly crispy coating, it transforms simple chicken into an unforgettable meal.
Take your time with the dredging process and watch those oil temperatures, and you will be rewarded with a dish that rivals any steakhouse. Enjoy sharing this crunchy, savory treat with your friends and family.
FAQ
How do I stop the coating from falling off?
The secret is pressing the flour firmly into the chicken and letting the breaded pieces rest on a wire rack for 10 minutes before frying. This allows the coating to slightly hydrate and lock onto the surface of the meat.
Can I make this in an air fryer?
Yes, you can air fry at 375°F for about 15-18 minutes, flipping halfway through. Make sure to spray the chicken generously with cooking oil spray to help the flour brown and become crispy.
Is this recipe suitable for meal prep?
You can prep the buttermilk marinade and the dry spice mix ahead of time. However, it is best to dredge and fry the chicken immediately before serving to ensure the texture stays as crisp as possible.
What if I do not have buttermilk?
You can make a quick substitute by mixing one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for five minutes until slightly thick, and it will work perfectly for tenderizing your chicken.
Outback Steakhouse Bloomin Fried Chicken
Ingredients
- 4 large boneless, skinless chicken breasts, halved
- 2 cups buttermilk
- 1 tablespoon halal-certified hot sauce
- 2 teaspoons salt
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon dried oregano
- Vegetable or canola oil for frying
Instructions
- Slice chicken breasts into uniform strips for even cooking.
- Whisk together buttermilk, hot sauce, and salt in a large bowl, then submerge chicken to marinate for 30 minutes.
- Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, salt, and oregano in a wide dish.
- Remove chicken from buttermilk, letting excess drip off, and press into flour mixture.
- For an extra thick crust, dip the chicken back into the buttermilk and again into the flour mixture, pressing firmly.
- Heat oil in a deep fryer or heavy-bottomed pot to 350F.
- Fry chicken in batches until golden brown and internal temperature reaches 165F.
- Drain on a wire cooling rack.