Step 1

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.

Step 2

Place the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper into a pie plate. Stir to combine.

Step 3

Place the buttermilk into another pie plate, add the water, and stir to combine.

Step 4

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.

Step 5

Place a wire rack on top of a cookie sheet.

Step 6

Dredge the chicken in the seasoned flour and shake off the excess.

Step 7

Dip the chicken into the buttermilk and shake off the excess.

Step 8

Dip the chicken into the seasoned flour for a second time.

Step 9

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.

Step 10

Pour 1 to 2 inches of vegetable oil into a skillet. Heat the oil to 350°F.

Step 11

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.

Step 12

To serve, place the fried chicken on a plate and drizzle some of the bloom sauce on top.