Go Back
Homemade Perfect Copycat Outback Bloomin Fried Chicken with Signature Bloomin Sauce photo

Perfect Copycat Outback Bloomin Fried Chicken with Signature Bloomin Sauce

This Bloomin Fried Chicken is a mouthwatering delight! Crispy, juicy, and served with a zesty dipping sauce, it's a family favorite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound chicken breast (pounded to 1/2 inch thick)
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
For the Signature Bloomin Sauce:
  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 tablespoons horseradish
  • 1/4 teaspoon paprika (for the sauce)
  • 1/4 teaspoon salt (for the sauce)
  • 1/8 teaspoon garlic powder (for the sauce)
  • 1/8 teaspoon dried oregano (for the sauce)
  • 1 dash ground black pepper (for the sauce)
  • 1 dash cayenne pepper (for the sauce)
  • 1/2 cup water

Equipment

  • Meat mallet
  • Mixing Bowls
  • Deep fryer or large pot
  • Whisk
  • Cooking thermometer

Method
 

Preparation Steps:
  1. Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken until it is about 1/2 inch thick.
  2. In one mixing bowl, combine the all-purpose flour, 4 teaspoons of paprika, 2 teaspoons of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of cayenne pepper. In another bowl, pour the buttermilk and add 1/2 cup of water.
  3. Dip each piece of pounded chicken into the buttermilk mixture, allowing any excess to drip off. Then, coat the chicken thoroughly with the flour mixture, pressing gently to ensure the coating adheres well.
  4. In a deep fryer or large pot, heat oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread into the oil; if it sizzles and browns in about 60 seconds, the oil is ready.
  5. Carefully add the coated chicken pieces to the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through.
  6. In a separate bowl, combine the mayonnaise, ketchup, horseradish, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, 1/8 teaspoon of garlic powder, 1/8 teaspoon of dried oregano, a dash of ground black pepper, and a dash of cayenne pepper. Whisk until smooth and well combined.
  7. Once the chicken is fried, remove it from the oil and place it on a paper towel-lined plate to absorb excess oil. Serve hot with the Signature Bloomin Sauce on the side for dipping.

Notes

  • Adjust the spice levels in the sauce to suit your taste.
  • For a healthier option, bake the chicken at 400°F (200°C) for 25-30 minutes instead of frying.
  • Double-dip the chicken for an extra crunchy coating!
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat fried chicken in the oven at 350°F (175°C) for best results.