Coke Brined Fried 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.

BRINED AND FRIED CHICKEN

Steps:

• Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
• Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
• Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

COLA-BRINED CHICKEN WINGS

Steps:

• Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
• Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.

COKE-BRINED GRILLED CHICKEN!

Steps:

• Combine the salt and Coke. Stir well to dissolve.
• Puncture your chicken several times with the tines of a fork.
• Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
• Refrigerate at least 2 hours.
• Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
• When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
• Remove the chicken from the brine, and dry it well. (throw out the brine).
• Rub your chicken pieces on both sides with the rub. Use it all!
• Now let it sit for 15 min., so it can absorb the rub flavors.
• Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
• Turn the pieces over and continue to cook for another 15-20 minutes.
• You might like to serve it with your favorite BBQ Sauce on the side.
• This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.

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.