Total Time
35mins
Prep 10 mins
Cook 25 mins

I found this recipe on the KaukauTime blog. I haven't tried it yet, but wanted to save it since I miss the taste of Zippy's! Note: The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.

Ingredients Nutrition

Directions

  1. Rinse and cut up chicken into parts easy for frying.
  2. Drain and in colander and put in clean mixing bowl and cover with warm water.
  3. Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
  4. Soak chicken parts for 10 minutes.
  5. Drain in colander and do not rinse.
  6. In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
  7. Mix with wire whisk or blend in a blender to remove flour lumps.
  8. Add drained chicken pieces to mixing bowl of dry ingredients.
  9. Dredge chicken parts well to make sure it covers the whole piece.
  10. Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
  11. Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
  12. Heat oil to 350-375°F.
  13. Add chicken in 2 batches.
  14. Chicken batches will cook for approximately 15mins or until golden brown all over.
  15. Drain on paper towels and keep in 150°F oven to keep warm.
Most Helpful

5 5

I don't eat a lot of fried food, but I do LOVE fried chicken. I made this using 1 chicken breast, split. I made a full batch of coating mix, used about 1/3 of it, and stored the rest in a sealed jar for next time (and there will be a next time!) The coating was crisp and the meat was tender and juicy. The seasoning was perfect. Made for PAC Spring 2007.