Bloomin' Fried Chicken
Hit me up if you have a good copycat for the Hot Kookaburra wings.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Lbs boneless skinless chicken breast (sliced or pounded thin)
- 2 Tsp seasoned salt (divided)
- 1 1/2 C all-purpose flour
- 1/2 C cornstarch
- 1/2 Tsp baking soda
- 1 C buttermilk
- 1 large egg
- 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 black pepper (freshly cracked)
- 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 black pepper (freshly cracked)
- 1/4 Tsp Kosher salt
- 1/4 Tsp garlic powder
- 1/4 Tsp cayenne pepper
Instructions
- 1
A few hours before or even the night before, mix all the sauce ingredients in a bowl. Cover and stash it in the fridge, giving those flavors some time to get to know each other.
- 2
Season your 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. In another bowl, combine the flour with all remaining seasonings.
- 3
Pour about 1/2 inch of oil into a large cast-iron skillet and heat it over medium-high heat.
- 4
Lightly coat the chicken in the flour mixture, shake off the excess, then dip into the buttermilk-egg mixture. Let the excess drip off, then give it another good dredge in the flour, pressing the coating into the chicken for a crispy finish. Rest the coated chicken on a plate while you finish dredging the rest.
- 5
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 7 minutes on one side, then flip and continue frying until golden brown and cooked through.
- 6
Drizzle the sauce over the crispy chicken or serve it on the side for dipping. Enjoy!