Instructions:
1. Prepare Bloom Sauce: Combine all the sauce ingredients in a small bowl. Stir well, cover, and refrigerate until ready to serve.
2. Prepare Seasoned Flour: In a pie plate, mix the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper.
3. Prepare Buttermilk Mixture: In another pie plate, combine the buttermilk and water.
4. Prepare Chicken: Place the chicken between two pieces of plastic wrap and gently pound it with a meat mallet until it is 1/2 inch thick. If the chicken breast is greater than 1 inch thick, slice it in half horizontally.
5. Dredge Chicken: Place a wire rack on top of a cookie sheet. Dredge the chicken in the seasoned flour, shake off the excess, then dip it into the buttermilk, shake off the excess, and dredge it in the seasoned flour again.
6. Rest Chicken: Place the breaded chicken onto the wire rack and let it rest for about 5 minutes before cooking.
7. Heat Oil: Pour 1 to 2 inches of vegetable oil into a skillet and heat it to 350°F.
8. Fry Chicken: Fry 1 or 2 pieces of chicken at a time for about 7 to 8 minutes, turning to ensure both sides are golden brown. Remove the chicken from the oil and let it drain on a wire rack.
9. **Serve**: Place the fried chicken on a plate and drizzle with bloom sauce.
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