2 cups All-Purpose Flour: The base for the breading.
4 teaspoons Paprika: For a smoky, slightly sweet flavor.
2 teaspoons Garlic Powder: Adds depth to the seasoning.
1 teaspoon Salt: Essential for flavor.
1/2 teaspoon Ground Black Pepper: For a bit of spice.
1/2 teaspoon Cayenne Pepper: Adds heat.
1 cup Buttermilk: Ensures a moist and tender chicken.
1/2 cup Water: To thin the buttermilk.
1 pound Chicken Breast (pounded to 1/2 inch thick): Ensures even cooking and tenderness.
Step-by-Step Cooking Instructions
1. Prepare the Bloom Sauce:
Mix Ingredients: Combine mayonnaise, ketchup, horseradish, paprika, salt, garlic powder, dried oregano, ground black pepper, and cayenne pepper in a small bowl. Stir well until smooth.
Chill: Cover and refrigerate the sauce until ready to serve.
2. Prepare the Seasoned Flour:
Combine Dry Ingredients: In a pie plate, mix together flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper. Stir to ensure even distribution of the spices.
3. Prepare the Buttermilk Mixture:
Mix Wet Ingredients: In another pie plate, combine the buttermilk and water. Stir until well blended.
4. Prepare the Chicken:
Pound Chicken: Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound until they are 1/2 inch thick. If the chicken breasts are thicker than 1 inch, slice them in half horizontally.
5. Dredge the Chicken:
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