Ingredients:

Bloom Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish or a little less
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 dash ground black pepper
1 dash cayenne pepper
Fried Chicken
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup buttermilk
½ cup water
1 pound chicken breast pounded to ½ inch thick

Instructions:

Prepare the bloom sauce by combining all the sauce ingredients in a small bowl. Stir well. Cover and place in the refrigerator until ready to serve.
Place the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper into a pie plate. Stir to combine.
Place the buttermilk into another pie plate, add the water, and stir to combine.
Place the chicken between two pieces of plastic wrap, and gently pound it with a meat mallet until it is ½ inch thick. If the chicken breast is greater than 1 inch thick, slice it in half horizontally.
Place a wire rack on top of a cookie sheet.
Dredge the chicken in the seasoned flour and shake off the excess.
Dip the chicken into the buttermilk and shake off the excess.
Dip the chicken into the seasoned flour for a second time.
Place the breaded chicken onto the wire rack and repeat for the remaining pieces of chicken. The chicken should rest for about 5 minutes before cooking.
Pour 1 to 2 inches of vegetable oil into a skillet. Heat the oil to 350°F.
Place 1 or 2 pieces of chicken into the oil and fry until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides of the chicken are golden brown. Then remove the chicken from the oil and let it drain on a wire rack.
To serve, place the fried chicken on a plate and drizzle some of the bloom sauce on top.