Outback Steakhouse Bloomin’ Fried Chicken Recipe

★Ingredients

Chicken

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 cups buttermilk

2 large eggs

2 cups all-purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

Oil for frying (vegetable or canola oil)

Bloomin’ Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

2 tablespoons creamy horseradish sauce

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Meat broth with frozen vegetables

ork chops with honey garlic

★Instructions

Preparing the Chicken

1. Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness, about 1/2 inch.
2. Season: Season both sides of the chicken breasts with salt and pepper.
3. Marinate: In a bowl, mix the buttermilk and eggs. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (up to overnight).

Bloomin’ Sauce

1. Mix Ingredients: In a small bowl, combine the mayonnaise, ketchup, creamy horseradish sauce, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. Chill: Cover and refrigerate until ready to serve.

Breading and Frying the Chicken

1. Prepare the Flour Mixture: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme.
2. Coat the Chicken: Remove the chicken breasts from the buttermilk mixture, allowing any excess to drip off. Dredge each breast in the seasoned flour mixture, pressing to adhere. For extra crispy chicken, you can dip the flour-coated chicken back into the buttermilk mixture and then into the flour mixture again.
3. Heat the Oil: In a large skillet, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).
4. Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
5. Drain: Remove the fried chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.

Serve

1. Plate: Place the fried chicken on a plate.
2. Sauce: Serve with the Bloomin’ sauce on the side or drizzled over the top.
3. Garnish: Optionally, garnish with chopped fresh parsley.

Enjoy!