Outback Steakhouse Bloomin’ Fried Chicken Recipe

This copycat recipe for Outback Steakhouse Bloomin Fried Chicken turns simple boneless chicken breasts into a dramatic platter of crispy, golden tenders arranged like flower petals. It’s bold with paprika, cayenne, and herbs, plus a tangy horseradish dipping sauce that nails the steakhouse vibe.

Total time runs about 2 hours 20 minutes, including a 1-hour buttermilk marinade—so plan ahead. The difficulty is intermediate; getting the oil temperature steady and the bloomed presentation right are the trickiest parts. Perfect for game day or a fun dinner party.

Why You’ll Love This Recipe

• Restaurant quality at home — You skip the wait and save money, but the flavor and crunch rival what you’d get at Outback.
• Impressive presentation — Arranging the fried strips in a star pattern makes a simple meal feel like a special occasion.
• Fully customizable heat — Adjust cayenne in both the breading and sauce to dial up or down the spice level to your taste.

More Recipes

• Olive Garden Toasted Ravioli
• Copycat Chick-fil-A Chicken Nuggets
• Copycat Texas Roadhouse Rolls

What Makes Outback Steakhouse Bloomin’ Fried Chicken Special

A buttermilk soak tenderizes the chicken and helps the seasoned flour-cornstarch coating cling tightly. The double hit of paprika and cayenne in both the breading and the horseradish sauce creates a smoky, tangy flavor that’s hard to beat. Each bite is crunchy outside, juicy inside, and the sauce adds a cool, zesty finish.

Ingredients You’ll Need

For the Chicken and Marinade

• 1.5 lbs boneless skinless chicken breasts — Cut into 1-inch strips lengthwise, then pound to even thickness for uniform cooking and tenderness.
• 1 cup buttermilk — Its acidity tenderizes the meat and helps the breading adhere; no buttermilk? Add 1 tbsp lemon juice to regular milk and let sit 5 minutes.
• 1 large egg — Binds with the buttermilk to create a sticky surface for the flour coating.

For the Seasoned Breading

• 2 cups all-purpose flour — Forms the base of the crispy crust; do not substitute with self-rising flour.
• 2 tbsp cornstarch — Lightens the coating and adds extra crunch when fried.
• 2 tsp paprika — Provides that signature reddish color and mild, smoky flavor.
• 1 tsp cayenne pepper — Brings the heat; reduce to ½ tsp for a milder version.
• 1 tsp garlic powder — Savory depth without burning during frying.
• 1 tsp onion powder — Rounds out the savory profile.
• 1 tsp dried oregano — A subtle herbaceous note that echoes steakhouse seasoning blends.
• 1 tsp dried thyme — Earthy warmth that pairs well with the paprika.
• 1 tsp kosher salt — Essential for seasoning every layer of the crust.
• ½ tsp black pepper — A pinch of sharpness to balance the spices.

For the Horseradish Dipping Sauce

• ½ cup mayonnaise — Creates a creamy, rich base for the sauce.
• ¼ cup sour cream — Adds tang and smoothness; Greek yogurt works as a swap.
• 2 tbsp ketchup — Provides sweetness and color, mimicking the bloom sauce.
• 1 tbsp prepared horseradish — The star of the sauce; adjust to taste for more or less kick.
• 1 tsp Worcestershire sauce — Umami depth that makes the sauce taste complex.
• ½ tsp paprika — For color and a gentle smoky note.
• ¼ tsp cayenne pepper — A tiny hit of heat; leave out if you prefer a mild dip.
• Salt and pepper to taste — Finish the sauce with a pinch of each.

For Frying

• Vegetable or peanut oil — At least 2 inches deep for proper submersion; peanut oil gives a clean, neutral taste and high smoke point.

Equipment Needed

• Deep-fry thermometer — Crucial for maintaining 350°F oil; without it, you risk greasy or burnt chicken.
• Heavy-bottomed pot or Dutch oven — Retains heat evenly and prevents temperature drops when adding chicken.
• Slotted spoon or spider skimmer — Safely lifts fried pieces out of hot oil without splashing.
• Baking sheet with wire rack — Holds breaded strips during resting and draining, keeping them from getting soggy.
• Meat mallet or rolling pin — For pounding chicken strips to an even ½-inch thickness.

Instructions to Prepare Outback Steakhouse Bloomin Fried Chicken

Follow these steps closely for a crispy, bloomed result every time. The key is marinating long enough and resting the breaded strips before frying.

• Slice and pound — Cut chicken breasts lengthwise into 1-inch wide strips. If unevenly thick, place between plastic wrap and pound to ½ inch for even cooking.
• Marinate — Whisk buttermilk and egg in a large bowl. Add chicken strips, turn to coat, cover, and refrigerate at least 1 hour (up to 4). Do not skip; the marinade tenderizes and helps the breading stick.
• Make the sauce — While chicken marinates, combine mayonnaise, sour cream, ketchup, horseradish, Worcestershire, paprika, cayenne, and salt/pepper. Whisk smooth, cover, and chill until serving.
• Prepare breading — In a shallow dish, whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper. Stir thoroughly so spice distribution is even.
• Coat the chicken — Remove chicken from fridge. Line a baking sheet with parchment or a wire rack. One strip at a time, let excess buttermilk drip off, then dredge in seasoned flour, pressing firmly for a thick, even coating. Shake off excess and place on the sheet. Repeat with all strips.
• Rest the breaded strips — Let the coated chicken sit on the baking sheet for 10 minutes. This hydrates the flour, helping it adhere and preventing breading from falling off during frying.
• Heat the oil — Fill a heavy pot with at least 2 inches of oil. Heat over medium-high to 350°F (use a thermometer). Test with a pinch of flour; it should sizzle immediately and float.
• Fry in batches — Carefully lower 4-5 strips into the hot oil (don’t overcrowd). Fry for 4-5 minutes, turning once, until deep golden brown and internal temp reaches 165°F.
• Drain and repeat — Use a slotted spoon to transfer strips to a paper towel-lined plate. Let oil come back to 350°F before adding the next batch.
• Bloom and serve — Arrange hot strips on a platter in a star pattern with tapered ends outward. Place a small bowl of horseradish sauce in the center. Serve immediately while crispy.

Expert Tips for a Standout Outback Steakhouse Bloomin Fried Chicken

• Pound to even thickness — Thin parts cook faster than thick ones; a uniform ½-inch ensures every strip is perfectly cooked and tender.
• Don’t rush the marinade — The buttermilk needs at least 1 hour to tenderize the meat. A 4-hour soak gives even more flavor and moisture.
• Rest the breaded strips — That 10-minute rest is not optional; it lets the flour hydrate and bind to the chicken, dramatically reducing breading blow-off in hot oil.
• Check oil temperature between batches — Each batch drops the oil temperature. Let it return to 350°F before adding more chicken to avoid greasy results.
• Use a wire rack for draining — Paper towels trap steam and can soften the crust. A wire rack set over a baking sheet keeps the coating crispier longer.
• Season the sauce ahead — The horseradish sauce tastes better after resting overnight in the fridge; the flavors meld and mellow.

Common Mistakes to Avoid

• Skipping the buttermilk soak — Dry breading won’t stick well, and the chicken will be drier and less flavorful. Always marinate for at least 1 hour.
• Overcrowding the pot — Too many strips at once drops the oil temperature, resulting in a greasy, pale crust. Fry in small batches of 4-5.
• Not resting the breaded chicken — Without that 10-minute rest, the coating flakes off in the oil. Patience pays off with a seamless crust.
• Using a cold oil start — If the oil isn’t hot enough (350°F), the breading absorbs oil before it crisps, turning heavy and soggy. Always preheat fully.
• Forgetting to pound thick strips — Uneven thickness means some strips will be overcooked and dry while others are undercooked and unsafe. Pound them all to ½ inch.
• Microwaving leftovers — The microwave turns the crispy coating to rubbery mush. Use an oven or air fryer to restore crunch.

Variations & Ways to Customize Outback Steakhouse Bloomin Fried Chicken

• Spicy Nashville style — Double the cayenne in the breading and brush fried strips with a mixture of melted butter and extra cayenne for a fiery kick.
• Gluten-free option — Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your cornstarch is certified gluten-free.
• Herb-crusted version — Add 1 tablespoon of dried parsley and ½ teaspoon of dried dill to the flour mixture for a more floral, herbal profile.
• Air-fryer adaptation — After breading, spray the strips with oil and cook in an air fryer at 375°F for 12-14 minutes, flipping halfway. You’ll miss the deep-fried crunch but save on oil.
• Spicy garlic honey glaze — Skip the horseradish sauce and drizzle the fried chicken with a mix of ¼ cup honey, 1 tablespoon sriracha, and 1 minced garlic clove after frying.

What to Serve With Outback Steakhouse Bloomin Fried Chicken

This dish is already a full-flavored centerpiece, but the right sides and drinks make it a meal. Here are five pairings that complement the crispy, spicy chicken and tangy sauce.

• Classic coleslaw — The cool, creamy cabbage balances the heat and adds a fresh crunch alongside the fried chicken.
• Sweet potato fries — Their natural sweetness contrasts with the smoky paprika and horseradish, and they fry up in the same oil batch.
• Buttermilk ranch dip — Offer an extra dipping option alongside the horseradish sauce; ranch’s herbiness echoes the breading’s oregano and thyme.
• Grilled corn on the cob — Charred corn with butter and a pinch of cayenne ties into the steakhouse theme and adds a smoky-sweet element.

Make-Ahead Instructions

• Marinate the chicken overnight — Combine buttermilk and egg in a bowl, add chicken, cover, and refrigerate up to 4 hours (or even overnight for deeper flavor). Do not exceed 12 hours or the texture may soften too much.
• Prepare the horseradish sauce — Whisk all sauce ingredients together and store in an airtight container in the fridge for up to 3 days. Stir well before serving.
• Bread and freeze for later — After the 10-minute rest, place the breaded strips on a parchment-lined baking sheet and freeze until solid (about 1 hour). Transfer to a freezer bag and store up to 1 month. Fry from frozen, adding 2-3 minutes to the cooking time.
• Pre-measure the dry breading — Mix the flour, cornstarch, and all spices in a sealed container or ziplock bag. Store at room temperature for up to 2 weeks, then shake well again before using.

Storage and Reheating

Storage

• Refrigerator — Place leftover fried chicken in an airtight container, layered between paper towels to absorb moisture. Store for up to 3 days.
• Freezer — Cool completely, then arrange on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container; it keeps up to 3 months. Thaw in the fridge before reheating for best texture.
• Sauce storage — Keep the horseradish sauce separate in a small jar; do not store with the chicken or it will make the coating soggy. Refrigerate up to 1 week.

Reheating

• Oven method — Place strips on a wire rack over a baking sheet. Warm at 350°F (177°C) for 8-10 minutes, flipping halfway. This restores crispiness without added grease.
• Air fryer method — Reheat at 350°F (177°C) for 4-5 minutes, shaking the basket once. No need to spray oil; the residual heat will re-crisp the coating.
• Stovetop method — Heat a thin layer of oil in a skillet over medium heat. Fry the strips for 2-3 minutes per side until hot and crunchy. Avoid using a microwave, which will make the coating soft and chewy.
• Do not reheat sauce — Serve the horseradish sauce cold or at room temperature. Reheating it changes the texture and flavor negatively.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 4 fried chicken strips with sauce.

• Calories: 633
• Protein: 56g
• Fat: 33g
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 3g
• Sodium: 1500mg

Frequently Asked Questions

Can I make Outback Steakhouse Bloomin Fried Chicken without buttermilk?

Yes, you can substitute 1 cup of whole milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. It won’t be as thick, but the tenderizing effect still works.

How long does Outback Steakhouse Bloomin Fried Chicken last in the fridge?

Cooked chicken keeps for up to 3 days in an airtight container. Store the sauce separately for best results. Reheat using the oven or air fryer to regain crunch.

Can I skip the cornstarch in the breading?

You can, but the crust will be less crisp and a bit heavier. Cornstarch lightens the coating and adds extra crunch. If you omit it, replace with an equal amount of all-purpose flour.

What oil is best for deep frying this recipe?

Peanut oil or vegetable oil are ideal because they have a high smoke point and a neutral flavor. Canola oil also works well. Do not use olive oil; it burns at high temperatures.

Can I grill this instead of frying?

Grilling won’t produce the same crispy, breaded coating because the flour mixture needs hot oil to crisp. For a healthier option, try the air-fryer variation in the section above.

How do I make the bloomed shape hold better?

Make sure the strips are similar in length and arrange them immediately after frying while still hot. The star pattern works best with 8–10 strips surrounding the dipping bowl.

Final Words

Making Outback Steakhouse Bloomin Fried Chicken at home is easier than you think, and the moment you set that platter on the table, everyone will be impressed. The buttermilk marinade, bold seasoning, and creamy horseradish sauce come together for a meal that feels like a splurge without leaving your kitchen. Give this recipe a shot for your next gathering—you’ll be glad you did.

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