Fried Chicken Recipe from Hoop-Dee-Doo Musical Revue

    Anyone who has eaten the fried chicken from the Hoop-Dee-Doo Musical Revue at Disney’s Fort Wilderness Resort and Campground knows that it is absolutely delicious.

    The talented culinary team at Hoop-Dee-Doo Musical Revue was kind enough to share their fried chicken recipe to the world. This popular dinner show reopened last month, bringing back some favorite menu items, including the fried chicken.

    “Our team was so excited to get back in the kitchen and whip up our beloved fried chicken once again,” Julie Hrywnak, chef at Disney’s Fort Wilderness Resort and Campground, said. “They really bring the culinary magic to the whole experience and enjoy the guests’ smiles and the energy in the room when the fried chicken is presented to the tables during the show.”

    Famous Fried Chicken from Hoop-Dee-Doo Musical Revue Recipe
    Serves 4


    • 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


    • 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


    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.


    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.


    • 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