Hoop-Dee-Doo Musical Revue Fried Chicken Recipe

It’s no secret that we love fried chicken here at Disney Dining. Fried chicken is an absolute staple. It honestly should have its own food group. In our opinion, Disney fried chicken is second only to grandma’s fried chicken (and trust us, it’s a very close race). Hoop-Dee-Doo Musical Revue, by a very slim margin, wins as our favorite fried chicken at Walt Disney World so imagine our absolute delight when Disney Parks Blog released Hoop-Dee-Do’s famous fried chicken recipe today! I don’t think we need to tell you what we’re having for dinner tonight…

Credit: Disney

The chefs at Hoop-Dee-Doo have the daunting task of creating 800 lbs of fried chicken a night!!!!! That’s a lot of fried chicken but they are so excited to do it after their long closure due to Covid. Julie Hrywnak, chef at Disney’s Fort Wilderness Campground says, “Our team was so excited to get back in the kitchen and whip up our beloved fried chicken once again”. 

Want to recreate this amazing dish yourself? Now you can! My son, who is reading over my shoulder as I write, just said “mom, no one wants to read a bunch of stuff about a recipe, just get to the recipe already”! He’s not wrong, so without further ado:

Hoop-Dee-Do Revue Fried Chicken Recipe

Serves 4

Ingredients-
BRINE:
3 cups cold water
2 tablespoons garlic powder
4 tablespoons coarse salt
1 medium chicken, cut into 2 legs, 2 breasts, 2 thighs, and 2 wings

FRIED CHICKEN:
Canola oil, for frying
Reserved brined chicken
3 cups all-purpose flour
1 cup cornstarch
1 tablespoon coarse salt
1 tablespoon paprika
1 tablespoon onion powder
2 teaspoons ground white pepper
Directions- 
FOR BRINE:

1. Combine cold water, garlic powder, and coarse salt in a large glass bowl. Add cut up chicken.
2. Cover and refrigerate for 8 hours.

FOR FRIED CHICKEN:

1. With caution, heat 3 inches of oil in a heavy-bottomed pot until it reaches 350°F.
2. Remove chicken from brine and pat dry.
3. Whisk flour, cornstarch, salt, paprika, onion powder, and white pepper in a shallow bowl or pie plate. Dredge chicken in seasoned flour, making sure to fully coat each piece.
4. Carefully place chicken in hot oil, working in batches if necessary. Cook chicken, turning once, 13-14 minutes for breasts, 9-10 minutes for thighs, 7-8 minutes for legs and wings, until all meat reaches an internal temperature of 165°F.
5. Carefully remove from oil and drain on paper towels.

Some tips from Chef Julie:

• Don’t over-bread the chicken, all it needs is one really good coat
• Make sure your oil is between 325-350 degrees to get the chicken nice and crispy
• Have fun with it! Fried chicken is a comfort food and is meant to be enjoyed!

This recipe will soon become a hit at family gatherings in our house and we hope it does in yours as well. Bon Appétit!