Coke-Brined Fried Chicken
Ingredients
FOR THE BRINE:
- 5 cups cola Coca-Cola
- 1 tbs. kosher salt
- 10 sprigs thyme fresh
- 4 cloves garlic peeled and sliced
- 4 tsp hot sauce mild, like Crystal, Texas Pete or Cholula
- 8 to 12 chicken thighs
FOR THE SEASONED FLOUR:
- 3 cups all-purpose flour
- 1 tbs. kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp cayenne pepper
FOR THE FRYING:
- 3 cups peanut oil
- 1 cup lard optional, or replace with peanut oil
FOR SERVING:
- hot sauce
Instructions
- 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.
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