Start by placing boneless chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about 1/2 inch.

In a mixing bowl, combine buttermilk with a splash of water, whisking until well blended.

In a separate bowl, whisk together all-purpose flour, seasoned salt, cayenne pepper, smoked paprika, garlic powder, and black pepper.

Dip each pounded chicken breast into the dry mixture, then immerse it in the buttermilk slurry before returning to the dry mixture for a second coating.

Place the coated chicken on a wire rack and let it rest for about 5 minutes.

Heat oil in a skillet over medium heat until it reaches about 350°F. Fry the chicken breasts for 6 to 7 minutes per side.

Remove the chicken from the oil and let it drain on a paper towel-lined plate. Serve hot with blooming onion sauce.