Disney Springs' Chef Art Smith's Homecoming Buttermilk Fried Chicken Recipe

Disney Springs' Chef Art Smith's Homecoming Buttermilk Fried Chicken is renowned for its crispy, golden crust and juicy, flavorful meat, marinated in buttermilk and cooked to perfection, served with a side of mashed potatoes and cheddar drop biscuits. Make our Disney Springs' Chef Art Smith's Homecoming Buttermilk Fried Chicken Recipe at home. With our Secret Restaurant Recipe your Buttermilk Fried Chicken will taste just like Disney Springs' Chef Art Smith's Homecoming.

Prep Time45

Active Time30

Brining and Marinating Time18

Total Time19 15

Course: Dinner, Lunch, Main Course

Cuisine: American, Southern

Keyword: Chicken Recipe, Disney Recipes, Fried, Resort

Ingredients

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 of choice
2 teaspoons Salt
2 teaspoons freshly ground Black Pepper

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

To Fry

Canola Oil for frying

Instructions

Brine

In a large soup kettle, add salt and 2 cups water. Place kettle over medium-high heat and stir to dissolve salt.
Add remaining water, stirring to blend.
Add black peppercorns, rosemary, thyme, garlic cloves and bay leaves.
Remove from heat, allow to cool and pour into a sealable container large enough to hold the brine and chicken.

Chicken

Place chicken pieces in the brine.
Seal and refrigerate for at least 12 hours.
Pour buttermilk into a bowl large enough to hold the buttermilk and chicken.
Remove chicken from brine and submerge in the buttermilk.
Cover and refrigerate for 4 to 6 hours.

Egg Wash

Add eggs to a large mixing bowl. Whisk to beat eggs.
Add hot sauce, 2 teaspoons salt and 2 teaspoons pepper. Whisk to mix well.
Drain chicken from the buttermilk and place in bowl with egg wash. Turn the chicken pieces to coat with egg wash.

Dredge

To a large glass bowl, add all-purpose and self-rising flours, garlic and onion powders, 1 tablespoon salt, paprika, cayenne and thyme. Mix well.
Add more salt if needed.
Remove 2 pieces of chicken at a time from the egg wash, letting the excess liquid drain off. Roll in the seasoned flour.
Shake off any excess flour and place the chicken on a wire rack until ready to fry. (It is crucial that any excess flour is shaken off before frying the chicken.)
Repeat with the remaining chicken pieces.

Chicken

Pour canola oil into a large cast-iron pan to a depth of 1-inch. Place over medium heat and heat to 325°F on a deep frying thermometer.
Place 4 to 6 pieces of chicken into the oil. Take care to use long tongs to move the chicken and do not crowd the pan.
Turn each piece about every 2 minutes. If the chicken begins to darken, turn the flame on the stove down slightly to adjust the temperature. Cook the chicken until it reaches an internal temperature of 180 degrees.
Add more chicken and fry as above. Be sure to give the oil 5 minutes to return to the proper temperature before dropping in the next batch of chicken.
Place fried chicken on a plate lined with paper towels to absorb excess oil and keep at room temperature until ready to serve.