Cayenne, paprika, seasoned salt, black pepper, oregano, thyme, cumin: The seasonings are what set it apart from regular fried chicken and make it Bloomin’ Fried Chicken.

Buttermilk and egg: To give the dry dredge something to stick to, and give us those crunchy craggies.

Don’t use too much baking soda, or you’ll be able to taste it.

Flour, baking soda, and cornstarch: A blend of the three gives a light, flaky coating when it hits the buttermilk that fries up beautifully.

You can use thighs if that’s your preference just make sure to increase the cooking time.

Boneless skinless chicken: I call for breasts because that’s my preference, and it’s what you’ll get if you order it in the restaurant.

Well, I guess I can’t say it’s the same exactly, but I think it’s pretty close! You tell me! Bloomin’ Fried Chicken Ingredientsįeel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Bloomin’ Fried Chicken recipe: This is a copycat of Outback Steakhouse’s Bloomin’ Fried Chicken: boneless chicken breast battered in the same breading as their Bloomin’ Onion and served with the same tangy sauce. It doesn’t cost you extra or affect my opinion. This post may contain affiliate links, which means I get a little off the top to help me keep this website running.

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