CSC (Cinnamon Sugar Cocoa) Fried Chicken Strips recipe

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Ingredients

1 egg
1 egg white
2 tablespoons heavy whipping cream
1 tablespoon garlic salt
1 cup all-purpose flour
1 ½ teaspoons cocoa powder
1 ½ teaspoons cinnamon sugar
1 ½ cups vegetable oil
8 ounces boneless chicken breasts, cut into strips

Nutrition Info

306.7 calories
carbohydrate: 26.6 g
cholesterol: 89 mg
fat: 14 g
fiber: 1.1 g
protein: 17.9 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1422.2 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk egg, egg white, heavy cream, and garlic salt together in a small bowl.

  2. Combine flour, cocoa powder, and cinnamon sugar in a separate small bowl.

  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  4. 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.

  5. 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.

Recipe Yield

12 strips

Recipe Note

I actually came up with this standing in the kitchen, deciding on what to eat. It was phenomenal! I paired mine with bacon-seared corn and brown rice. If you need a sauce for dipping, try a sweeter sauce (caramel-infused BBQ sauce comes to mind).

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