Ingredients:
For the Bloom Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish (or slightly less if preferred)
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
For the 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
1/2 cup water
1 pound chicken breast, pounded to 1/2 inch thick
Vegetable oil, for frying
Directions:
Prepare the Bloom Sauce:
In a small bowl, combine all the sauce ingredients—mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, oregano, black pepper, and cayenne pepper. Mix well, cover, and refrigerate until ready to serve.
Prepare the Seasoned Flour:
In a shallow dish, combine the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
Buttermilk Mixture:
In another shallow dish, whisk together the buttermilk and water.
Prepare the Chicken:
Place each chicken breast between two pieces of plastic wrap and gently pound to 1/2 inch thickness. If the chicken breasts are thicker than 1 inch, slice them in half horizontally to create thinner pieces.
Dredging the Chicken:
Dredge each piece of chicken in the seasoned flour, making sure to coat both sides. Shake off any excess. Then, dip the chicken into the buttermilk mixture, allowing any extra to drip off. Finally, dredge the chicken again in the seasoned flour. Set the breaded chicken on a wire rack to rest for about 5 minutes while repeating the process with the remaining pieces.
Frying the Chicken:
In a large skillet, heat 1 to 2 inches of vegetable oil to 350°F (175°C). Fry the chicken breasts in batches, cooking for 7 to 8 minutes per side or until golden brown and cooked through, flipping once to ensure even browning.
Drain and Serve:
Once fried, remove the chicken from the oil and drain it on a wire rack. Serve the fried chicken drizzled with some of the bloom sauce on top, or serve the sauce on the side for dipping.
Notes:
Serve with a side of fries or a fresh salad for a complete meal.
Adjust the cayenne pepper in both the sauce and flour mixture to suit your spice preference.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories per Serving: 450
Servings:
