Line a large baking sheet with parchment paper or a paper towel. Place a wire rack on top.

Cut chicken pieces into 3 to 4 inch strips. If using chicken tenders or chicken cutlets, leave them as is. Sprinkle with salt and pepper.

Mix the dry ingredients (flour, salt, pepper, chili powder, garlic powder, onion powder, dried thyme, and dried oregano) in a shallow bowl or pie plate. Set aside.

In another bowl, mix the buttermilk and the water.

Roll pieces of chicken in the seasoned flour and shake off the excess. Be sure all sides have been coated. Set aside on prepared baking sheet while you work.

Next, dip the chicken strips in the buttermilk mixture until they are completely covered. Then, dip in the flour mixture again.

Lay the floured chicken strip on the wire rack and leave for 10-15 minutes. This will help the four stick to the chicken and not fall off during frying.

Pour about 3 inches of oil into the pan and heat to 350 degrees F, or medium-high heat. If using a deep fryer, follow instructions for your particular appliance.

Using kitchen tongs, carefully place the chicken in the hot oil. Cook, turning, until the color of the coating is light brown, about 6-7 minutes. Flip chicken over and continue cooking until golden brown and internal temperature reaches 165 degrees F, about 5 to 6 more minutes.

Place the fried chicken pieces on the wire rack to drain excess oil.

Serve hot.