Crispy Fried Chicken with Blooming Onion Flavor
Crispy fried chicken meets blooming onion magic in this Outback-inspired dinner recipe.
Servings: 2 servings
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil, for frying
For the Bloom Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons creamy horseradish sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- Dash of cayenne pepper
Instructions
- Place the chicken breasts between two sheets of plastic wrap and gently pound to even thickness.
- In a bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
- Add chicken to the marinade, cover, and refrigerate for at least 30 minutes or overnight.
- In a separate bowl, mix flour, cornstarch, paprika, cayenne, salt, and pepper.
- Heat oil in a deep skillet to 350°F (175°C).
- Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to coat well.
- Fry chicken in hot oil until golden brown and internal temp reaches 165°F (about 4–5 minutes per side). Drain on paper towels.
- To make the sauce, combine all sauce ingredients in a small bowl and stir until well blended.
- Serve fried chicken with a generous drizzle or side of blooming sauce.