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.

Make the seasoned flour: In a shallow dish or 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 distribute the spices.

Make the buttermilk mixture: In a separate shallow dish or pie plate stir together 1 cup buttermilk and 1/2 cup water until blended.

Prepare the chicken: If needed, trim the 1 pound chicken breast(s). Place each breast between two pieces of plastic wrap and gently pound with a meat mallet until 1/2 inch thick. If a breast is thicker than 1 inch, slice it in half horizontally before pounding.

Set up for breading and resting: Place a wire rack on top of a cookie sheet to hold the breaded chicken as you work and to drain after frying.

First dredge: One piece at a time, coat the chicken in the seasoned flour, pressing lightly so the flour adheres. Shake off excess flour.

Dip in buttermilk: Dip the floured chicken into the buttermilk mixture, letting excess drip off.

Second dredge: Return the chicken to the seasoned flour and coat again, pressing to adhere. Shake off excess and place the breaded piece on the wire rack. Repeat steps 6–8 with remaining pieces.

Rest the breaded chicken: Let the breaded chicken rest on the wire rack for about 5 minutes before frying to help the coating set.

Heat the oil: Pour 1 to 2 inches of vegetable oil into a heavy skillet and heat until it reaches 350°F (use a thermometer if available).

Fry the chicken: Fry 1 or 2 pieces at a time (do not crowd the pan) for about 7 to 8 minutes total, turning once so both sides become golden brown and the chicken cooks through. Adjust time as needed for thickness; internal temperature should reach 165°F.

Drain: Remove the cooked chicken from the oil and place it back on the wire rack to drain and stay crisp.

Serve: Place the fried chicken on plates and drizzle or serve with the chilled Bloomin Sauce.