FRIED COKE RECIPE RECIPES

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COKE-BRINED FRIED CHICKEN RECIPE - NYT COOKING



Coke-Brined Fried Chicken Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 16

5 cups Coca-Cola
1 tablespoon kosher salt
10 sprigs fresh thyme
4 cloves garlic, peeled and sliced
4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
8 to 12 chicken thighs, preferably free-range, organic
3 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked Spanish paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
3 cups peanut oil
1 cup lard, optional, or replace with peanut oil
Hot sauce

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.

COCA-COLA-BRINED FRIED CHICKEN : RECIPES : COOKING CHANNEL ...



Coca-Cola-Brined Fried Chicken : Recipes : Cooking Channel ... image

After Katrina, I helped rebuild the fifty-year-old Willie Mae's Scotch House, one of the city's culinary landmarks. This is my attempt at re-creating Willie Mae's secret- recipe chicken, the best I've ever eaten. The Coca-Cola gives it a sweetness that plays nicely against the cayenne. I added pickle-garlic relish as a nod to the late, great Austin Leslie, another New Orleans cook and a high priest of the deep-fat chicken fryer. He died after evacuating his home after the storm. This dish is a tip of the hat to two of the best I've had the pleasure of knowing.

Provided by Cooking Channel

Yield About 1 1/2 cups, serves 4

Number Of Ingredients 21

12 chicken thighs, bone-in, skin-on
4 cups Coca-Cola
1 tsp liquid smoke (optional)
2 1/2 tbsp Worcester- shire sauce
1 tbsp Tabasco sauce
3 tbsp coarse salt
3 tbsp freshly ground black pepper
1 large egg
3/4 cup peanut oil
2 tsp baking powder
2 tbsp coarse salt
4 tsp freshly ground black pepper
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
2 1/2 cups all-purpose flour
peanut oil and lard
coarse salt and freshly ground black pepper
1 cup fresh flat-leaf parsley
1 cup dill-pickle chips, plus a little pickle juice if desired
3 tbsp minced garlic

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.

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