Crispy Bloomin’ Fried Chicken with Zesty Dipping Sauce 🍗🔥
Craving a crispy, golden fried chicken dish that’s bursting with bold flavors and a touch of Southern charm? This Bloomin’ Fried Chicken recipe, inspired by the iconic Outback Steakhouse, delivers a satisfying crunch and savory taste that’s perfect for weeknight dinners or weekend gatherings. Paired with a creamy, tangy dipping sauce, this dish is sure to impress your family and friends. With a buttermilk marinade and a perfectly seasoned flour coating, this chicken is tender, juicy, and packed with flavor. Let’s dive into this irresistible recipe that brings restaurant-quality fried chicken to your kitchen!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g, trimmed of excess fat)
- 1 1/2 cups buttermilk (full-fat for best results, or make your own by adding 1 tbsp vinegar or lemon juice to milk)
- 1 tablespoon hot sauce (optional, for a slight kick; use your favorite brand, like Frank’s or Tabasco)
- 1 1/4 cups all-purpose flour (spooned and leveled for accurate measuring)
- 1 1/2 teaspoons smoked paprika (for a smoky depth of flavor)
- 1 teaspoon garlic powder (for savory warmth)
- 1 teaspoon onion powder (for a subtle sweetness)
- 1 teaspoon dried thyme (or dried oregano for a slightly different herbaceous note)
- 1/2 teaspoon cayenne pepper (optional, for a spicy kick; adjust to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 1/2 cups vegetable oil (canola or peanut oil work well for frying; adjust amount based on skillet size)
For the Zesty Dipping Sauce:
- 1/2 cup mayonnaise (use a high-quality brand or homemade for creaminess)
- 2 tablespoons ketchup (for a touch of sweetness and color)
- 1 tablespoon prepared horseradish (or horseradish sauce, for a tangy bite; adjust for desired intensity)
- 1 teaspoon smoked paprika (for a smoky, vibrant flavor)
- 1 teaspoon garlic powder (for depth)
- 1 teaspoon fresh lemon juice (freshly squeezed for brightness)
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Optional: 1/4 teaspoon cayenne pepper (for a spicier sauce)
Instructions
Step 1: Prepare and Marinate the Chicken
- Tenderize the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or heavy skillet, gently pound the chicken to an even thickness of about 1/2 inch (1.3 cm). This ensures even cooking and a tender texture.
- Make the Marinade: In a medium bowl or shallow dish, whisk together the buttermilk, hot sauce (if using), and a pinch each of salt and pepper. The buttermilk tenderizes the chicken while adding a subtle tang, and the hot sauce gives a mild heat that complements the coating.
- Marinate: Submerge the chicken breasts in the buttermilk mixture, ensuring they’re fully coated. Cover the dish with plastic wrap or transfer to a resealable plastic bag. Refrigerate for at least 1 hour, or ideally overnight (up to 12 hours) for maximum flavor and tenderness. The longer marination enhances the juiciness and infuses the chicken with flavor.
Step 2: Prepare the Seasoned Flour Coating
- Mix the Coating: In a large, shallow bowl or plate, combine the flour, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper. Whisk thoroughly to ensure the spices are evenly distributed.
- Coat the Chicken: Remove the chicken breasts from the buttermilk marinade, allowing excess liquid to drip off. One at a time, dredge each breast in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Shake off any excess flour and place the coated chicken on a clean plate or wire rack. For an extra-crispy crust, you can double-dip by returning the chicken to the buttermilk and then coating it in flour again.
Step 3: Fry the Chicken
- Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy, or test by dropping a small pinch of flour into the oil—if it sizzles immediately, it’s ready. Ensure there’s enough oil to submerge the chicken halfway (about 1/2 inch deep).
- Fry the Chicken: Carefully place 1-2 chicken breasts in the hot oil (avoid overcrowding the pan to maintain oil temperature). Fry for 4-6 minutes per side, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Use tongs to flip the chicken carefully to avoid splashing.
- Drain: Once cooked, transfer the chicken to a plate lined with paper towels or a wire rack to drain excess oil. Repeat with the remaining chicken breasts, ensuring the oil returns to 350°F between batches.
Step 4: Make the Zesty Dipping Sauce
- Combine Ingredients: In a small mixing bowl, whisk together the mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, lemon juice, salt, and black pepper until smooth and creamy.
- Adjust to Taste: Taste the sauce and adjust the seasoning as needed—add more horseradish for extra zing, lemon juice for brightness, or cayenne for a spicy kick. Cover and refrigerate until ready to serve to let the flavors meld.
Step 5: Serve and Enjoy
- Plate the Chicken: Arrange the crispy fried chicken on a serving platter. For a restaurant-style presentation, garnish with freshly chopped parsley, chives, or green onions.
- Serve with Sauce: Serve the chicken hot, accompanied by the zesty dipping sauce in a small bowl or ramekin. The sauce’s creamy, tangy, and slightly spicy profile perfectly complements the crunchy chicken.
- Optional Sides: Pair this dish with classic sides like mashed potatoes, coleslaw, French fries, or a fresh green salad to round out the meal.
Tips for Success
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes.
- Spice It Up: For a bolder flavor, increase the cayenne pepper in the flour mixture or add a pinch of chili powder. You can also experiment with other spices like cumin or smoked chipotle powder.
- Oil Temperature: Maintaining the oil at 350°F is key to achieving a crispy, non-greasy coating. Too low, and the chicken will absorb oil; too high, and the coating may burn before the chicken cooks through.
- Make Ahead: The dipping sauce can be prepared up to 2 days in advance and stored in the refrigerator. The chicken can be marinated overnight for convenience.
- Healthier Option: For a lighter version, bake the coated chicken at 400°F (200°C) on a wire rack over a baking sheet for 20-25 minutes, flipping halfway, until crispy and cooked through.
Serving Suggestions
This Bloomin’ Fried Chicken is versatile and pairs beautifully with a variety of sides and beverages. Try serving it with:
- Southern Classics: Creamy mashed potatoes with gravy, macaroni and cheese, or buttery cornbread.
- Fresh and Light: A crisp cucumber salad, roasted vegetables, or a tangy coleslaw to balance the richness.
- Drinks: A cold beer, iced tea, or a refreshing lemonade to complement the bold flavors.
Why You’ll Love This Recipe
This Bloomin’ Fried Chicken is a crowd-pleaser that brings the bold, savory flavors of a restaurant favorite to your home kitchen. The buttermilk marinade ensures juicy, tender chicken, while the seasoned flour coating delivers a satisfying crunch. The zesty dipping sauce adds a creamy, tangy twist that elevates every bite. Whether you’re hosting a game night, family dinner, or casual get-together, this dish is sure to be a hit!
Ready to dig in? Share your creations with us in the comments below or tag us on social media with your crispy chicken masterpieces! 🍗✨
