Mix all dry ingredients in a bowl - all-purpose flour, as well as salt, spices and herbs.

Mix buttermilk with water to make it a little thinner.

Roll the strips of chicken fillet on all sides in flour and shake off the excess.

Dip the chicken strips in the buttermilk until they are completely covered.

Dip the chicken strips again in flour to make a shell.

Lay the floured chicken fillet on the wire rack and leave for 10-15 minutes. This is best done so that the pieces of flour do not fall off the chicken during frying. At the same time, pour 2-3 inches of frying oil into the pan and heat to 350F.

Using kitchen tongs or a fork, transfer the chicken fillet to the hot oil for frying. Cook, turning, until the color of coating is light brown, about 6-7 minutes. Don't add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.

Place the fried chicken pieces on a wire rack to drain excess oil. After 5 minutes, crispy chicken can be tasted.