Bloomin’ Fried Chicken


  • 4 large chicken breasts, boneless and skinless
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil, for frying


  1. Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
  2. Place the chicken in a large bowl, cover with buttermilk, and refrigerate for at least 2 hours, preferably overnight.
  3. In another bowl, mix the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  4. Remove the chicken from the buttermilk, letting the excess drip off.
  5. Dredge each piece thoroughly in the flour mixture, shaking off any excess.
  6. Heat the oil in a deep fryer or large skillet to 350°F (175°C).
  7. Fry the chicken pieces in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 590 kcal | Servings: 4 servings

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