Instructions

• Make the Bloomin' Sauce: in a small bowl combine 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, and 1 dash cayenne pepper. Stir until smooth, cover, and refrigerate until serving.
• Mix the seasoned flour: in a shallow dish (pie plate) combine 2 cups all-purpose flour, 4 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon cayenne pepper. Stir to evenly combine.
• Make the wet dip: in a second shallow dish (another pie plate) whisk together 1 cup buttermilk and 1/2 cup water.
• Prepare the chicken: place 1 pound chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until the breast is 1/2 inch thick. If any breast is thicker than 1 inch, slice it horizontally to make even pieces. Pat the chicken lightly dry with paper towels.
• Set up a resting/draining station: place a wire rack on top of a cookie sheet and have it ready for the breaded chicken.
• Dredge the chicken — first coat: dredge one piece of chicken in the seasoned flour, shaking off excess.
• Dip in wet mixture: dip the floured chicken into the buttermilk mixture, allowing excess to drip off but keeping the surface coated.
• Dredge the chicken — second coat: immediately dredge the chicken in the seasoned flour a second time, pressing the flour onto the surface so it adheres. Transfer the breaded piece to the wire rack. Repeat steps 6–8 for remaining pieces.
• Rest the breaded chicken: let the breaded chicken sit on the wire rack for about 5 minutes before frying.
• Heat the oil: pour 1 to 2 inches of vegetable oil into a skillet and heat to 350°F. Work in batches (1–2 pieces at a time depending on skillet size) so the oil temperature holds.
• Fry the chicken: carefully add 1–2 pieces to the hot oil and fry, turning once, until both sides are golden brown and the chicken is cooked through, about 7–8 minutes per piece (internal temperature should reach 165°F). Remove cooked chicken to the wire rack to drain and keep warm. Repeat with remaining pieces, maintaining the oil temperature near 350°F.
• Serve: place the fried chicken on plates and drizzle some of the Bloomin' Sauce on top, or serve the sauce on the side.