Crispy Outback Style Bloomin’ Fried Chicken

Crispy Outback Style Bloomin’ Fried Chicken ain’t just food. It’s a mouth party with a southern accent and a golden crunch so loud, your neighbor might call it in. First time I tried it, I burnt my tongue and still went back for more. That’s how dangerous this bird is.

Crispy Outback Style Bloomin’ Fried Chicken is a bold twist on the Aussie steakhouse favorite—the Bloomin’ Onion. But instead of slicing an onion like a flower, you take a juicy chicken breast, score it like a blooming flower, soak it in tangy buttermilk, and crust it with a fiercely seasoned flour coating. It’s deep-fried madness, but controlled chaos with a serious flavor agenda.

Crispy Outback Style Bloomin’ Fried Chicken has no interest in being subtle. It’s loud, peppery, a lil’ sweet, and unapologetically crispy. The outer layer? Crunch city. The inside? Dripping with seasoned juiciness. And that secret sauce drizzle? A zesty punch straight to your jawline.

Ingredients & Substitutions

Crispy Outback Style Bloomin’ Fried Chicken calls for real-deal ingredients. No skimpin’ here. The chicken’s gotta be plump and fresh—not frozen hockey pucks.

• 4 boneless skinless chicken breasts (choose evenly thick ones, or pound gently for even cookin’)
• 2 cups buttermilk (whole milk + 2 tbsp vinegar works too, in a pinch)
• 2 large eggs
• 1 ½ cups all-purpose flour (or use half cornstarch for ultra-light crisp)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (bump to 1 tsp if you’re feelin’ brave)
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying (peanut oil gives a crispier finish but $$$)
• Bloomin’ sauce: mayo, ketchup, horseradish, smoked paprika, a pinch of sugar

Crispy Outback Style Bloomin’ Fried Chicken doesn’t play well with almond flour or coconut flour. Gluten-free flour with a bit of rice flour might pass, but don’t expect exact crispitude.

Crispy Outback Style Bloomin’ Fried Chicken soaks in buttermilk because it tenderizes the bird like nothin’ else. If you’re dairy-free, try oat milk + lemon juice, but again—don’t cry if it ain’t as juicy.

Step-by-Step Instructions

Crispy Outback Style Bloomin’ Fried Chicken starts with a slice. You gotta score that chicken like you’re making petals—deep X patterns but don’t cut through. Leave the base intact. It should “bloom” as it fries.

Crispy Outback Style Bloomin’ Fried Chicken then takes a dive. Soak those chicken pieces in the buttermilk + egg mixture. Let it chill in the fridge at least 2 hours. Overnight? Even better. Let the acid break it down into flavor silk.

Crispy Outback Style Bloomin’ Fried Chicken needs that flour dredge like it needs air. Mix flour, paprika, garlic, onion powder, cayenne, salt, and pepper. Shake the chicken from the wet bowl and drag it slow through the flour—make sure those petal cuts get packed with it.

Crispy Outback Style Bloomin’ Fried Chicken doesn’t like shallow pans. Use a Dutch oven or deep fryer. Heat oil to 350°F—not higher. If it smokes, you’re toast. Test with a thermometer or a tiny flour flick (sizzles? you’re good).

Crispy Outback Style Bloomin’ Fried Chicken fries for 6–7 minutes, flipping once if needed. It should puff up like a crispy hedgehog. Golden brown and absolutely obnoxious in the best way.

Crispy Outback Style Bloomin’ Fried Chicken comes out to drain—don’t stack ‘em! Let ‘em rest on a wire rack, not paper towels, or else you’re inviting sog-town.

Crispy Outback Style Bloomin’ Fried Chicken ends with that bloomin’ sauce drizzle. Stir mayo, ketchup, horseradish, smoked paprika, and sugar together. Don’t drown it—just enough to make folks ask, what is this magical pink stuff?!

Cooking Techniques & Science

Crispy Outback Style Bloomin’ Fried Chicken owes its petal effect to the scoring technique. Those cuts increase surface area, giving more crunch zones. Think of it like turning one chicken breast into ten crispy flaps.

Crispy Outback Style Bloomin’ Fried Chicken loves a flour dredge that clings. That’s why the buttermilk soak is essential—it gives the flour something to grab. Dry chicken? Flour slides right off like a bad joke.

Crispy Outback Style Bloomin’ Fried Chicken gets crispy because of starch-to-protein balance in the flour. You can up the crunch by tossing in a little cornstarch. Want to get nerdy? Cornstarch gelatinizes fast in hot oil, puffing up crispier.

Crispy Outback Style Bloomin’ Fried Chicken suffers if the oil temp drops. That’s science, friend. Cold oil = soggy bird. Maintain 350°F or the crust turns limp and greasy. Use a thermometer or at least keep your batches small.

Crispy Outback Style Bloomin’ Fried Chicken works best in cast iron or heavy-bottomed pans. They hold heat steady. A flimsy skillet is a saboteur in disguise.

Serving & Pairing Suggestions

Crispy Outback Style Bloomin’ Fried Chicken don’t need much, but if you’re feelin’ fancy—serve it on a wooden board with ramekins of extra sauce. Garnish with green onions or parsley for that pop of color.

Crispy Outback Style Bloomin’ Fried Chicken pairs like a dream with thick-cut fries, garlic mashed potatoes, or coleslaw. That crunch needs a soft companion. Think creamy or carby. Don’t serve with a salad unless it’s full of ranch.

Crispy Outback Style Bloomin’ Fried Chicken drinks well with cold beer, especially pale ales or lagers. Sweet tea? Yep. Sparkling lemonade? Mmhmm. Red wine? Eh, not tonight.

Crispy Outback Style Bloomin’ Fried Chicken loves company—try slicing it over mac and cheese, stuffing it into a sandwich, or topping waffles with it and syrup. Just sayin’.

Conclusion

Crispy Outback Style Bloomin’ Fried Chicken is a showstopper. It’s got drama. It’s got crunch. It’s got layers—literally and flavor-wise.

Crispy Outback Style Bloomin’ Fried Chicken isn’t for the faint-hearted. It’s for the folks who like their dinner to bite back, a little. From the seasoned crust to the tangy sauce, it hits all the notes—salty, spicy, crispy, juicy, smoky.

Crispy Outback Style Bloomin’ Fried Chicken takes patience, hot oil, and a little bit of audacity. Score it right, soak it long, dredge it heavy, and fry it hot. That’s how you bloom a chicken.

FAQs

How do I score the chicken for Bloomin’ Fried Chicken?

You want to cut crosswise slits about ¾ of the way down the breast, spaced close together. Make sure not to cut all the way through—you need the base to hold everything together when it “blooms.”

Can I bake or air fry Bloomin’ Fried Chicken instead?

Yes, but it won’t be quite the same. Air fry at 400°F for 20–25 minutes, flipping halfway. Brush lightly with oil. Baking works too, but you’ll miss the signature crunch. It’ll still taste great though.

What’s in the Bloomin’ sauce?

Mayo, ketchup, horseradish, smoked paprika, and a pinch of sugar. Adjust horseradish to taste. You can also add a dash of vinegar or hot sauce if you’re feelin’ spicy.

Why did my coating fall off while frying?

Could be too wet, too dry, or oil too cold. Make sure chicken is well-drained from buttermilk before dredging, and press the flour mixture in good. Also, don’t crowd the pan—keep oil temp steady.

Can I prep this in advance?

Totally. Score and marinate the chicken up to 24 hours ahead. You can even dredge it and refrigerate for an hour before frying. Just don’t let it sit too long once breaded or the crust goes gummy.