The Hoop-Dee-Doo Musical Revue is one of the longest standing traditions at Walt Disney World, in fact, this experience is even one of the longest running dinner shows in the country!
Along with the exciting and hilarious live performance, the Hoop-Dee-Doo Musical Revue brings some delicious eats to Disney’s Fort Wilderness Resort & Campground. The full menu features a family style spread that offers Guests a number of appetizers, entrees, and a delicious dessert in an all-you-care-to-enjoy setting.
For eats, the menu at the Hoop-Dee-Doo Musical Revue includes items like cornbread, salad, macaroni and cheese, baked beans, mashed potatoes, pork ribs, and of course fried chicken, finished off with a sweet strawberry shortcake. Guests who are 21 years of age or older can also enjoy unlimited beer and sangria with their meal.
Many Guests consider the fried chicken served at the Hoop-Dee-Doo Musical Revue to be among the best fried chicken available at Walt Disney World, and believe it or not, we have the recipe for it!
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Disney’s incredible culinary team serves up a lot of fried chicken every single night at the Hoop-Dee-Doo Musical Revue, 800 pounds of it to be exact!
Before we get into the recipe, we wanted to share the following tips shared by Chef Julie Hrywnak from Disney’s Fort Wilderness Resort and Campground:
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 is a great way to add some extra Disney magic to your dinners at home, and we can’t wait to try making it for ourselves!
Ready to start cooking? Here is the recipe for the famous Hoop-Dee-Doo Fried Chicken courtesy of the Disney Parks Blog:
Famous Fried Chicken from Hoop-Dee-Doo Musical Revue
- 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
- Combine cold water, garlic powder, and coarse salt in a large glass bowl. Add cut up chicken.
- Cover and refrigerate for 8 hours.
FOR FRIED CHICKEN:
With caution, heat 3 inches of oil in a heavy-bottomed pot until it reaches 350°F.
Remove chicken from brine and pat dry.
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.
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.
Carefully remove from oil and drain on paper towels.
Remember to supervise children in the kitchen, and note that the recipe may have slightly different results than the restaurant’s offering as it was adjusted for smaller portions. Enjoy!