Best 2 Coke Brined Fried Chicken Recipes
In the culinary world, the combination of sweet and savory flavors has always been a winning formula. Coke brined fried chicken is one such dish where the unexpected meets the familiar, creating a taste experience that delights the palate. With the subtle sweetness of Coca-Cola infused into the chicken, every bite is a harmonious blend of tangy, smoky, and crispy goodness. Whether you're hosting a backyard barbecue, a casual get-together, or simply looking for an exciting twist to your regular fried chicken routine, coke brined fried chicken is sure to impress your taste buds and leave you craving for more.
Let's cook with our recipes!
COKE-BRINED FRIED CHICKEN
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae's Scotch House. In his 2013 cookbook, "Pickles, Pigs and Whiskey," Currence paid tribute to the wet batter used on Willie Mae's legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence's use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
- Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
- Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
- Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
- The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.
COKE-BRINED FRIED CHICKEN
Number Of Ingredients 14
Steps:
- Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
- Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
- Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
- Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
- The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.
Tips:
- Use a whole chicken for the best flavor. A 3 to 4-pound chicken is a good size. You can also use chicken breasts or thighs if you prefer.
- Make sure the chicken is completely submerged in the brine. If it's not, the chicken will not be evenly flavored.
- Let the chicken brine for at least 12 hours, but no longer than 24 hours. If you brine the chicken for too long, it will become too salty.
- When you're ready to cook the chicken, rinse it off under cold water and pat it dry.
- Season the chicken with salt, pepper, and your favorite seasonings before frying.
- Fry the chicken in hot oil until it is golden brown and cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving.
Conclusion:
Coke-brined fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The brine infuses the chicken with flavor and helps to keep it moist and juicy. The chicken is then fried until it is golden brown and crispy. Serve the chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
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