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Buttermilk Fried Chicken
Classic Hall at Disney's Pop Century Resort
Yield: 6 servings.
2 pounds chicken pieces (breasts, legs, and thighs)
3 cups buttermilk
Kosher salt
Freshly ground pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying
1. Place chicken pieces skin side down in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
2. Heat the oven to 375 F. Remove chicken from the buttermilk and season both sides with salt and pepper. Place beaten eggs and flour in separate shallow bowls. Dredge chicken pieces first in the flour, then egg, and then flour again.
3. In 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep. Heat the pan until oil begins to smoke. Fry chicken for 2 minutes on each side until skin is golden brown.
4. Transfer to a baking sheet. Bake chicken 15 minutes, or until cooked through
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Twinkie Tiramisu
For the Espresso Syrup:
1/3 cup water
1/2 cup sugar
2/3 cup strongly brewed espresso coffee
1/4 cup Italian or domestic brandy (optional)
For the Mascarpone Filling:
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
Other Ingredients:
12 Twinkies, sliced 1/2 inch thick
Cocoa powder, for garnish
For the Espresso Syrup:
1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee and brandy.
For the Mascarpone Filling:
1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.
To Assemble Twinkie Tiramisu:
1. Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish or gratin dish.
2. Drizzle with half of the Espresso Syrup.
3. Spread with half of the Mascarpone Filling.
4. Repeat with remaining Twinkie, syrup, and filling.
5. Smooth the top with a metal spatula.
6. Cover with plastic wrap and refrigerate for up to 24 hours.
7. Just before serving, sift cocoa to lightly dust the top of the tiramisu.
