- 1 egg
- 1 egg white
- 2 tablespoons heavy whipping cream
- 1 tablespoon garlic salt
- 1 cup all-purpose flour
- 1 1/2 teaspoons cocoa powder
- 1 1/2 teaspoons cinnamon sugar
- 1 1/2 cups vegetable oil
- 8 ounces boneless chicken breasts, cut into strips
- Whisk egg, egg white, heavy cream, and garlic salt together in a small bowl.
- Combine flour, cocoa powder, and cinnamon sugar in a separate small bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place half of the chicken into the egg mixture; let sit for 2 minutes. Remove chicken from egg mixture and place in the flour mixture, turning to coat all sides. Place the coated chicken pieces onto a paper towel. Repeat dipping the the remaining chicken in the egg mixture and the flour mixture.
- Gently place the first batch of coated chicken in the hot oil; fry until chicken is cooked through and floats to the top, about 5 to 8 minutes. Transfer cooked chicken to a plate lined with fresh paper towels. Repeat frying with the second batch of chicken. Let chicken rest for 5 minutes before eating.