Cut the chicken breasts into 3" strips.

Mix the flour, salt, herbs, and spices in a shallow bowl.

Mix the buttermilk and water in another shallow bowl.

Dip the chicken strips into the flour mixture to coat on all sides, and shake off the excess, then dip it into the buttermilk to coat, and then back in the the flour mixture. Place the coated chicken onto a wire rack. Repeat with all the chicken.

Let the coated chicken rest on the wire rack for 10 minutes, so the coating doesn't fall off the chicken during frying.

Pour 3 inches of oil into a large heavy bottomed pan and heat to 350°F.

Use tongs to carefully transfer the chicken to the hot oil (do this in batches so the pan isn't crowded and make the temperature of the oil drop). Cook, turning halfway, for approximately 7 minutes or until golden and cooked through (internal temperature of 165°F).

Place the fried chicken onto a wire rack over a plate of paper towels, to drain. Repeat with the remaining chicken.

Let the chicken rest for 5 minutes before serving.