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Outback Steakhouse Bloomin’ Fried Chicken

Outback Steakhouse Bloomin' Fried Chicken
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This copycat recipe transforms boneless chicken breasts into a blooming arrangement of crispy, golden tenders, seasoned with a bold blend of paprika, cayenne, and herbs. Served with a tangy horseradish dipping sauce that echoes Outback’s signature bloom sauce, it delivers the steakhouse experience at home.

Ingredients

Scale
  • 1.5 lbs (680g) boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Vegetable or peanut oil, for deep frying
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Slice the chicken breasts lengthwise into 1-inch wide strips, similar to chicken tenders. If the strips are very thick, gently pound them to an even 1/2-inch thickness using a meat mallet or rolling pin between two sheets of plastic wrap; this ensures uniform cooking and tender results.
  2. In a large bowl, whisk together 1 cup buttermilk and 1 large egg until fully combined. Add the chicken strips to the buttermilk mixture, turning to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. The buttermilk tenderizes the chicken and helps the breading adhere.
  3. While the chicken marinates, prepare the horseradish sauce. In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Whisk until smooth. Season with salt and pepper to taste. Cover and refrigerate until serving.
  4. Prepare the seasoned breading: In a shallow dish or pie plate, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until all spices are evenly distributed.
  5. Remove the chicken from the refrigerator. Line a baking sheet with parchment paper or a wire rack. Working with one strip at a time, lift the chicken from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to ensure an even, thick coating. Shake off any excess flour and place the dredged strip on the prepared baking sheet. Repeat with all strips.
  6. Let the breaded chicken rest on the baking sheet for 10 minutes. This resting period allows the coating to hydrate and adhere to the chicken, which minimizes breading separation during frying.
  7. Fill a heavy-bottomed pot or Dutch oven with at least 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (177°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small pinch of flour into the oil; it should sizzle immediately and rise to the surface.
  8. Carefully lower 4 to 5 chicken strips into the hot oil, being careful not to overcrowd the pot (overcrowding drops the oil temperature and leads to greasy chicken). Fry for 4 to 5 minutes, turning once halfway through, until the coating is deep golden brown and the internal temperature of the chicken registers 165°F (74°C) on an instant-read thermometer.
  9. Using a slotted spoon or spider skimmer, transfer the fried chicken strips to a paper towel-lined plate to drain briefly. Repeat with the remaining strips, allowing the oil to return to 350°F between batches.
  10. For a bloomed presentation, arrange the hot chicken strips on a serving platter in a star pattern with the tapered ends pointing outward, mimicking the petals of a flower. Place a small bowl of the horseradish sauce in the center for dipping. Serve immediately while the chicken is hot and crispy.

Notes

For best results, serve the fried chicken immediately; it loses its crunch quickly. Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place strips on a wire rack set over a baking sheet and warm in a 350°F (177°C) oven for 8-10 minutes, or in an air fryer at 350°F for 4-5 minutes. Avoid microwaving, as it will make the coating soggy. The horseradish sauce can be made up to 3 days in advance and refrigerated.

Nutrition

Keywords: outback steakhouse bloomin fried chicken, bloomin onion chicken, copycat outback chicken, fried chicken tenders, blooming chicken, buttermilk chicken, southern fried chicken, horseradish dipping sauce, steakhouse appetizer, crispy chicken

Find it online: https://copycatkitchenco.com/outback-steakhouse-bloomin-fried-chicken/