Pour about 3 to 4 inches of oil into a deep fryer or large pot, and heat it to 350 degrees.
While your oil is heating, prepare the seasoned flour. In a mixing bowl, combine all-purpose flour, salt, and ground black pepper thoroughly.
In a separate bowl, mix the buttermilk and water.
If your boneless, skinless chicken breasts vary in thickness, place them between two pieces of wax paper and gently pound them out with a meat pounder.
Pat the chicken breasts dry using a paper towel.
Season each chicken breast with a little more salt and pepper.
Dredge each chicken breast in the seasoned flour, ensuring they are fully coated before moving to the next step.
Dip the floured chicken in the buttermilk mixture.
Dredge the chicken again in the seasoned flour for an extra crispy coating.
Carefully place the chicken pieces into the hot oil, frying them for about 7 to 8 minutes.
Once cooked, remove the chicken from the oil and let it drain on a wire rack.
