BLOOMIN' FRIED CHICKEN: OUTBACK COPYCAT RECIPE • DEEPFRIEDHONEY

Bloomin' Fried Chicken: Outback Copycat Recipe • deepfriedhoney image

Provided by @MakeItYours

Number Of Ingredients 25

1 lb boneless skinless chicken breast cutlets, sliced or pounded thin
1 large egg
1 1/2 C all-purpose flour
1/2 C cornstarch
1/2 tsp baking soda
1 C buttermilk
2 tsp seasoned salt, divided
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp cracked black pepper
1/2 C mayonnaise
2 tbsp sour cream
1 1/2 tbsp horseradish, drained
1 tbsp ketchup
1/2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp cracked black pepper
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Steps:

The night before - or at least a few hours before dinner - make the sauce: combine all the sauce ingredients together and put in the fridge until it's time to serve. The flavors need time to meld.
Season the chicken with 2 tsp of the seasoned salt and set it aside. In a small bowl whisk together the buttermilk and egg, then set that aside too. Grab another bowl and whisk together the flour and all the remaining seasonings.
Heat about 1/2″ of oil a large cast-iron skillet over medium-high heat.
Dredge the chicken lightly in the flour mixture, then shake off the excess and transfer to the egg mixture. Coat, let drip, then transfer back to the flour. Press the flour into the skin to adhere a nice coating of it. Rest on a plate while you dredge the rest of the chicken.
Fry the chicken in a single layer - do not crowd the pan and go in batches if you need to - until golden brown - about 7 minutes, then flip and continue cooking until golden all over and cooked thru.
Drizzle the sauce over the chicken, or serve on the side.