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!
Art's Famous Fried Chicken
Ingredients
- Canola Oil for frying
Brine
- ½ c Kosher salt
- 1 gallon cold water divided
- 1 tsp black peppercorns
- 3 sprigs rosemary
- 5 sprigs thyme
- 4 cloves garlic
- 2 bay leaves
- 1 qt buttermilk
- 2 whole chickens cut into 10 pieces each
Egg Wash
- 6 large eggs
- 1 tbsp hot sauce
- 2 tsp salt
- 2 tsp ground black pepper
Dredge
- 2 c all-purpose flour
- 3 c self-rising flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 2 tbsp paprika
- ½ tsp cayenne pepper
- 2 tsp dried thyme
Instructions
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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.
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Place the chicken in the brine and refrigerate for at least 12 hours.
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Pour buttermilk into a large bowl, remove chicken from the brine and place in buttermilk. Refrigerate for 4-6 hours.
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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.
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In a separate bowl, mix all-purpose and self-rising flours with the garlic powder, onion powder, salt, paprika, cayenne, and thyme.
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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.
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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.
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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.
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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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