In this study, edible coatings of various concentrations (5, 10, and 15%) were prepared from chicken protein isolate using isoelectric solubilization/precipitation (ISP). A commercial batter (Louisiana Chicken Fry Batter Mix) and a cornstarch-based batter were used. Chicken breast samples coated, battered (with either commercial batter or cornstarch-based batter), breaded, and deep-fried in canola oil at 177◦ C for 3-4 min. Uncoated samples were the control. Coated samples had significantly lower fat content and fat uptake. Also, they had lower L* and b* values in comparison to the control and commercial battered samples. The puncture force of the samples varied among treatments. Overall, the highest puncture force occurred in the sample with commercial battered samples. Increasing the protein content in Coating treatments positively affected the frying yield, increasing the yield from 57% in the sample with no breading and no coating to 84% in coated samples. The results of this study suggest that 15% chicken protein-based edible coating in combination with cornstarch in the batter will result in lower fat uptake and improve physicochemical quality attributes of the deep-fat fried chicken.