Best 8 Coke Chicken Recipes

COKE-BRINED FRIED CHICKEN

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 CHICKEN

Steps:

• Place everything in a wide-bottomed pot.
• Cook over low heat until chicken is tender.
• Cook until coke is nearly gone; take care to watch it.
• Remove from heat when coke becomes a sticky sauce.

CHERRY COKE CHICKEN

Steps:

• In a bowl, mix the flour, poultry seasoning, salt and pepper.
• Butterfly the chicken breasts and pound them to about 1/2" thickness.
• Dredge them lightly in the flour mixture.
• In a large skillet over medium heat, saute the onions in the olive oil until soft.
• Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
• Turn chicken and brown the other side for a few minutes more.
• Add the Coke, cherries, garlic and balsamic vinegar.
• Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
• Remove chicken and keep warm.
• Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
• Pour over chicken and serve.

BBQ COKE CHICKEN

Steps:

• Set electric frying pan to 300*. Melt margarine; brown chicken lightly.
• Add sauce and Coke.
• Put on a tightly covered lid and cook for 30 minutes.

DUMP COKE/BBQ CHICKEN (OAMC)

Steps:

• Mix barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
• Add chicken.
• Freeze.
• When ready to serve thaw in fridge.
• Cook in oven or grill.
• In oven, place in pan sprayed with Pam.
• Cook at 350 for about 30 minutes.
• Baste with marinade during cooking.

COKE-BRINED FRIED CHICKEN

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.

DIET COKE CHICKEN BBQ

Steps:

• 1. Combine ketchup and coke in pan. Add the chicken and cook until sauce cooks down and chicken is done and glazed, approximately 20 minutes.

COKE OVEN FRIED CHICKEN

Steps:

• 1. stir the buttermilk, 1 tablespoon of the ginger, 1 tablespoon of the sage, and the salt together in a large bowl. Submerge the chicken completely in the buttermilk mixture, cover, and refrigerate for one hour.
• 2. Set a wire rack over a rimmed baking sheet. Whisk in the remaining 2 tablespoons ginger, remaining 2 tablespoon sage, the flour, onion powder, sugar, pepper, and baking soda together in a shallow dish.
• 3. Remove the chicken from the brine and, working with three pieces at a time, dredge in the flour mixture, shake off the excess and transfer to the prepared wire rack. Refrigerate, uncovered for two hours.
• 4. Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large Dutch oven until it measures 2 inches deep. Heat the oil to 350° over medium high heat. Add half of the chicken pieces to the pot, skin side down. Cover and cook, adjusting the heat as needed to maintain the oil temperature of 325° until deep golden brown, 5 to 7 minutes.
• 5. After two minutes, check the chicken pieces for even browning and rearrange if some pieces are Browning faster than others. Turn the chicken pieces over and continue to cook, uncovered, until deep golden brown and fully cooked, 160 -- 165° for breasts and 175° for thighs or drumsticks on an instant read thermometer, 4 to 7 minutes longer. Drain the chicken briefly a large paper towel lined plate, then transfer to a clean wire rack set over a rimmed baking sheet and keep warm in the oven. Return the oil to 350° over medium high heat and repeat with remaining chicken pieces. Serve. Serves four note: ginger and sage add a nice twist to this otherwise classic fried chicken. Air drying the chicken after dredging it produces a crispier crust, while adding a pinch of baking soda lightens it up.