Best 2 Coke Brined Fried Chicken Recipes
Indulge in the ultimate comfort food experience with our Coke-brined fried chicken, a tantalizing dish that combines the irresistible flavors of crispy fried chicken with a secret ingredient that adds a unique twist: Coca-Cola. This recipe offers a delightful blend of savory and sweet, ensuring a flavor explosion in every bite.
In addition to the classic Coke-brined fried chicken, we present two additional mouthwatering variations to satisfy every palate. The spicy Coke-brined fried chicken adds a fiery kick with a blend of chili peppers and spices, while the honey Coke-brined fried chicken offers a sweet and tangy glaze that will leave you craving more. Each variation is carefully crafted to deliver a distinct taste sensation, making this recipe collection a true culinary adventure.
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 fresh chicken for the best flavor and texture.
- Make sure the chicken is completely submerged in the brine for at least 12 hours, but no longer than 24 hours.
- When frying the chicken, maintain a consistent oil temperature of 350°F (175°C) to ensure even cooking.
- Do not overcrowd the fryer basket, as this will cause the oil temperature to drop and the chicken to cook unevenly.
- Fry the chicken in batches, if necessary, to prevent overcrowding.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C) before removing it from the fryer.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
Coke-brined fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The Coca-Cola in the brine adds a subtle sweetness and flavor to the chicken, while the buttermilk helps to tenderize it. The result is a juicy, flavorful, and crispy fried chicken that is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to make fried chicken, give this recipe a try.
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