Description

Delight in the crispy, flavorful Outback Steakhouse Bloomin Fried Chicken made with tenderized boneless chicken breasts double-dipped in a spicy, smoky flour and buttermilk mixture, then perfectly pan-fried to golden perfection. This quick and easy skillet-fried chicken recipe delivers a crunchy exterior and juicy interior, ideal for a satisfying meal any day of the week.

Ingredients

Scale

Chicken

1 lb. Boneless Chicken Breast (Slice and pound for even cooking and maximum tenderness)

Seasoning and Breading Mixture

2 teaspoons Seasoned Salt (Enhances flavor and brings out the natural taste of the chicken)
½ cup All-Purpose Flour (Creates a crispy exterior when fried)
½ cup Cornstarch (Increases the crunchiness of the fried chicken)
1 teaspoon Smoked Paprika (Adds a smoky depth to the flavor profile)
1 ½ teaspoon Cayenne Pepper (Delivers a kick of heat that balances the richness)
½ teaspoon Ground Cumin (Introduces an earthiness that complements the spices)
¼ teaspoon Garlic Powder (Infuses a subtle garlic essence into the breading)
¼ teaspoon Cracked Black Pepper (Offers a mild spice that rounds out the flavor)

Egg Wash

1 large Egg (Binds the breading together for a better coating)
1 cup Buttermilk (Tenderizes the chicken while adding a creamy tang)

Frying

1 tablespoon Oil (Choose a high smoke point oil for frying for optimal crispiness)

Cook Mode Prevent your screen from going dark

Instructions

Preparation Steps: Prepare your chicken by slicing and pounding boneless breasts evenly to ensure maximum tenderness and even cooking.
Season the Chicken: Sprinkle seasoned salt evenly on both sides of the chicken breasts and let them sit for a few minutes so the flavors can penetrate deeply.
Make the Egg Wash: In a small bowl, whisk together the egg and buttermilk until well combined, creating a creamy mixture that helps the breading stick perfectly to the chicken.
Prepare the Flour Mixture: In a large bowl, combine flour, cornstarch, seasoned salt, cayenne pepper, smoked paprika, ground cumin, garlic powder, and cracked black pepper. Whisk thoroughly to blend all spices evenly.
First Dredge: Coat each piece of seasoned chicken evenly in the flour mixture, shaking off excess to avoid clumping and ensure a light, crispy crust.
Dip in Egg Wash: Immerse the flour-coated chicken in the egg and buttermilk mixture, making sure to cover the entire surface for a moist, flavorful bite.
Second Dredge: Return the chicken to the flour and spice mixture and coat thoroughly again, then set aside for a few minutes to let the breading adhere and develop extra crispiness.
Heat the Oil: Warm the oil in a cast-iron skillet over medium heat until shimmering and hot enough for frying.
Fry the Chicken: Carefully place the chicken pieces in the hot oil, spacing them sufficiently to prevent overcrowding. Fry for 8 to 10 minutes, turning occasionally until the chicken becomes golden brown and crispy on all sides.
Drain and Serve: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Serve warm paired with creamy Bloomin onion sauce for a delightful meal.

Notes

For extra crispy chicken, ensure oil temperature is medium heat—not too hot to burn the crust and not too cool to make the chicken greasy.
Letting the breaded chicken rest before frying helps the coating stick better during cooking.
Use a high smoke point oil such as vegetable oil, canola oil, or peanut oil for optimal frying results.
Adjust cayenne pepper quantity to suit your preferred spice level.
To make it gluten free, substitute all-purpose flour with a gluten-free flour blend and check that cornstarch is certified gluten free.