Bring Homecomin’ to your home and create Chef Art Smith’s Buttermilk Fried Chicken! This restaurant at Disney Springs is known for paying tribute to Florida’s rich agricultural heritage by highlighting local ingredients, farm-to-table meals, and handcrafted moonshine. With this recipe, you’ll never be out of reach of comfort food again! Here is what you’ll need to get this recipe started…
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
Chicken:
2 whole chickens, cut into 10 pieces each
1-quart buttermilk
6 large eggs
Egg wash:
1 Tablespoon hot sauce
2 teaspoons salt
2 teaspoons ground black pepper
Dredge:
2 cups all-purpose flour or gluten-free flour
3 cups self-rising flour (I use White Lily flour, or gluten-free flour)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon salt
2 Tablespoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons dried thyme
Fry:
Canola oil
DIRECTIONS:
Preparing the brine: Dissolve salt in 2 cups of water in a large pot over medium-high heat. Add what you have left of the water, make sure to stir to dissolve the salt. Then add the black peppercorns, rosemary, thyme, garlic cloves, and bay leaves.
Preparing the chicken: Put your chicken pieces in the brine and refrigerate for twelve hours. After twelve hours pour your buttermilk into a separate bowl, and remove chicken pieces from the brine, then submerge them in the bowl of buttermilk for four to six hours.
Preparing the egg wash: Whisk your eggs, hot sauce, salt, and pepper in a large mixing bowl. Afterward, drain your chicken from the buttermilk and put it in the bowl of egg wash. Make sure you are flipping over the chicken pieces to coat them entirely in the egg wash.
Preparing the dredge: Mix your AP Flour, Self-Rising Flour, garlic powder, onion powder, salt, paprika, cayenne, and thyme in a large dish. (Go ahead and add more salt if desired) Afterward, remove up to two pieces of chicken at a time from the egg wash (make sure to let the excess egg wash drain off) and then roll the chicken in your flour mix. After each piece is coated, shake off excess flour (this is VERY important) and place the chicken on a wire rack until you are ready to fry it. Repeat with all your chicken pieces.
Frying the chicken: Pour one inch of canola oil into a large cast-iron pan over medium heat until it is 325 ̊ F on a deep-frying thermometer. Prepare a plate with paper towels to place your fried chicken when it is done and keep it nearby. Place four to six pieces of chicken into the oil. Use long tongs to move the chicken, do not crowd the pan. Turn each piece of chicken about every two minutes. If your chicken begins to get too dark, turn the flame on the stove down slightly to adjust the temperature. Cook the chicken until it reaches an internal temperature of 180 ̊ F. Before your next batch of chicken make sure you give about five minutes in between so the oil can return to the proper temperature. Keep chicken at room temperature until you’re ready to serve.
Assembly: Gather two large serving platters, place the fried chicken on top and serve.
Or get creative with your chicken and turn it into a buttermilk fried chicken sandwich! Now that you can make the buttermilk fried chicken the possibilities are endless!
It’s a lengthy process, but well worth it (there’s a reason his fried chicken tastes good right?) If you want to pair your fried chicken with a Disney Dessert why not try making your own Dole Whip or Mickey Caramel Apple!?
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