Outback Steakhouse Bloomin Fried Chicken
Ingredients:
1 lb Boneless Chicken Breast, sliced and pounded to even thickness
1/2 cup All-Purpose Flour
1/2 cup Cornstarch
1 large Egg
1 cup Buttermilk
1 tablespoon Oil (for frying)
2 teaspoons Seasoned Salt
1 1/2 teaspoons Cayenne Pepper
1 teaspoon Smoked Paprika
1/2 teaspoon Ground Cumin
1/4 teaspoon Garlic Powder
1/4 teaspoon Cracked Black Pepper
Instructions:
Prepare the Chicken:
Season the sliced and pounded chicken breasts with seasoned salt on both sides.
Prepare the Dredging Stations:
In a shallow bowl, beat the egg and buttermilk together.
In another shallow bowl or large plate, combine the all-purpose flour, cornstarch, cayenne pepper, smoked paprika, ground cumin, garlic powder, and cracked black pepper. Whisk together until well combined.
Dredge the Chicken:
Dredge each seasoned chicken breast piece first in the flour and spice mixture, ensuring it’s evenly coated. Shake off any excess flour.
Dip in Egg and Buttermilk:
Dip the flour-coated chicken into the egg and buttermilk mixture, making sure it’s fully coated.
Coat Again in Flour Mixture:
Place the chicken back into the flour and spice mixture for a second coating. Press gently to adhere the flour mixture to the chicken. Set aside for a few minutes to allow the coating to adhere.
Fry the Chicken:
In a large skillet or cast-iron pan, heat the oil over medium-high heat.
Carefully place the coated chicken pieces into the hot oil. Fry for about 4-5 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Serve:
Remove the fried chicken from the skillet and place on a paper towel-lined plate to drain excess oil.Serve the Bloomin Fried Chicken hot with your favorite sides and dipping sauces, such as creamy Bloomin onion sauce.
Enjoy your delicious Outback Steakhouse-inspired Bloomin Fried Chicken!
