Homecoming: Art’s Famous Fried Chicken

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Homecoming is home to (pun intended) fabulous fried chicken that is buttermilk brined for 24 hours before it is fried to a crispy and tasty perfection. Served either with creamy mashed potatoes and a cheddar drop biscuit, or as part of a fried chicken and doughnuts combo!

We know how tough it can be to make delicious fried chicken, so here’s Chef Art’s famous fried chicken recipe!

*Although we definitely think you should try the real thing at Homecoming: Florida Kitchen. Southern Shine. while you are on your next Disney vacation!

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Ingredients

For Brine

1/2 cup Kosher Salt

1 gallon Cold Water, divided

1 teaspoon Black Peppercorns

3 sprigs Rosemary

5 sprigs Thyme

4 cloves Garlic

2 Bay Leaves

1 quart Buttermilk

2 Whole Chickens, cut into 10 pieces each

For Egg Wash

6 Large Eggs

1 tablespoon Hot Sauce

2 teaspoons Salt

2 teaspoons Ground Black Pepper

For Dredge

2 cups All-Purpose Flour

3 cups Self-Rising Flour

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Salt

2 tablespoons Paprika

1/2 teaspoon Cayenne Pepper

2 teaspoons Dried Thyme

Additional

Canola Oil – for frying

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Directions

  1. Prepare the brine in a large soup kettle. Dissolve salt in 2 cups of water over medium-high heat. Add remaining water and black peppercorns, rosemary, thyme, garlic cloves and bay leaves.

  2. Place the chicken in the brine and refrigerate for at least 12 hours.

  3. Pour buttermilk into a large bowl, remove chicken from the brine and place in buttermilk. Refrigerate for 4-6 hours.

  4. In a large mixing bowl, whisk together eggs, hot sauce, salt, and pepper. Drain chicken from buttermilk and place in the egg wash turning the chicken pieces to coat them.

  5. In a separate bowl, mix all-purpose and self-rising flours with the garlic powder, onion powder, salt, paprika, cayenne, and thyme.

  6. Place chicken pieces from egg wash into the dredge and roll to coat. Shake off excess flour and place on a wire rack until ready to fry. Repeat with remaining pieces.

  7. In a large cast-iron pan head canola oil on medium heat until 325ºF. Place 4 to 6 pieces of chicken into the hot oil. Turning each piece every 2 minutes.

  8. Cook until an internal temperature of 180ºF is reached. Place on a plate lined with paper towels to drain excess oil and keep at room temperature until serving.

  9. Repeat cooking process with remaining pieces in batches of 4-6 pieces.

*Be sure to give the oil approximately 5 minutes before placing the next batch in the hot oil to return the temperature back to the desired 325ºF.

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