COCA COLA BRINED FRIED CHICKEN RECIPES

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.

Steps:

• Rinse the chicken, drain, and set aside. Combine all the remaining brining ingredients in a large bowl, stirring until the salt dissolves. Put the chicken in the brine, cover, and marinate, refrigerated, for 4 hours.
• Whisk the egg well in a stainless steel bowl and add the peanut oil and 2 1/2 cups water. In a separate bowl, combine all the remaining batter ingredients, then add the dry mixture to the egg mixture, whisking slowly so the batter doesn't clump.
• Fill a large cast-iron skillet halfway with equal amounts of peanut oil and lard. Slowly bring the temperature to 375degreesF. (Use a deep-fat thermometer.)
• While the oil is heating, remove the chicken from the brine and place in a colander in the sink. Once the chicken has drained, pat it dry with paper towels (a critical step) and season with salt and pepper. Dip the chicken in the batter and place it (carefully) in the hot oil. Adjust the heat, as the chicken will bring the oil temperature down dramatically-you want it back up to just above 350degreesF. Turn the chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary.
• Finely chop and combine all the relish ingredients.
• Serve with the chicken. Cover any leftovers with a dishtowel and leave out at room temperature (or in the fridge, if you must, although my grandmother never did). This keeps it crisp.