Prepare the Fryer: Pour about 3 inches of oil into a Dutch oven or other heavy-bottomed pot. Attach a candy thermometer and heat the oil over medium-high heat to 350°F (175°C).
Make the Egg Wash: In a shallow dish, whisk together the eggs, heavy cream, and water until smooth.
Mix the Breading: In a large resealable plastic bag, combine the whey protein powder, paprika, black pepper, garlic powder, onion powder, and salt. Seal the bag and shake well to combine.
Bread the Chicken: Working one piece at a time, dip a piece of chicken into the egg wash, letting any excess drip off.
Place the chicken in the bag with the breading, seal, and shake gently to coat completely.
Set the coated chicken on a plate and repeat with the remaining pieces.
Fry to Perfection: Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pot.
Fry for 10-12 minutes, turning every couple of minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Rest and Serve: Transfer the cooked chicken to a wire rack to drain. Allow it to rest for at least 10 minutes before serving to ensure a crispy crust and juicy meat.
Don't Overcrowd the Pot: Frying in small batches ensures the oil temperature doesn't drop too much, which is essential for a crispy crust. Give each piece of chicken plenty of space.
