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
2 t. ketchup
2 T. horseradish
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
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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4 comments:
I’d like this chicken without the bun! Yum!
Oh this looks Heavenly!
hugs
Donna
This is exactly what I used to order at Outback - I miss it! Thanks for the recipe.
You had me at Outback! This sandwich something I would've never thought of, and it looks delicious. By the way, your ornament-making kit with the plum pudding and other goodies sounds so cute! I can just see all these decorative treats festooning your dining room next December. ๐๐ฎ๐๐ฐ๐ฌ
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