Outback Steakhouse Bloomin’ Chicken

Yesterday I talked about the fact that lunches can be boring, providing you with a nutritious vegetarian lunch idea as a nutritious and healthy change. Today I’m giving you another idea that is relatively quick, particularly if you make the various components ahead. It’s a specialty of Outback Steakhouse, served for dinner alongside mashed potatoes and vegetables. You can do that too, but here I have put it on a bun, topped it with their Bloomin’ Sauce, and it was sensational!

Outback Steakhouse Bloomin’ Chicken

Slightly adapted from copycat.com

Bloomin’ Sauce

½ c. Duke’s mayonnaise

2 t. ketchup

2 T. horseradish

¼ t. smoked paprika

¼ t. kosher salt

1/8 t. garlic powder

1/8 t. dried oregano

Pinch freshly ground black pepper

Pinch cayenne pepper

 For the chicken:

 2 c. flour

4 t. smoked paprika

2 t. garlic powder

1 t. kosher salt

½ t. freshly ground black pepper

½ t. cayenne pepper

1 c. buttermilk

½ c. water

1 lb. boneless, skinless chicken breasts, flattened to 1/2” thick

Prepare the bloom sauce by combining all the sauce ingredients in a small bowl. Stir well. Cover and place in the refrigerator until ready to serve. 

 Place the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper into a pie plate. Stir to combine.

Place the buttermilk into another pie plate, add the water, and stir to combine.

 Place a wire rack on top of a cookie sheet.

 Dredge the chicken in the seasoned flour and shake off the excess.

 Dip the chicken into the buttermilk and shake off the excess.

Dip the chicken into the seasoned flour for a second time.

Place the breaded chicken onto the wire rack and repeat for the remaining pieces of chicken. The chicken should rest for about 5 minutes before cooking.

 Pour 1 to 2 inches of vegetable oil into a skillet. Heat the oil to 350°F.

 Place 1 or 2 pieces of chicken into the oil and fry until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides of the chicken are golden brown. Then remove the chicken from the oil and let it drain on a wire rack.

 To serve, place the fried chicken on a plate and drizzle some of the bloom sauce on top.

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