Cokey

Coke-Brined Fried Chicken❤️❤️

-Before using, let the meat soak in the brine for a few hours, but not overnight because that is when it really starts to break down. The thighs should then be dried before being dredged in spiced flour and fried in peanut oil, preferably with lard. Mahogany-brown chicken with a crisp exterior and a succulent interior is the end result.

Ingredients:

FOR THE BRINE:

5cups Coca-Cola
1tablespoon kosher salt
10sprigs fresh thyme
4cloves garlic, peeled and sliced
4teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
8 to 12chicken thighs, preferably free-range, organic

FOR THE SEASONED FLOUR:

3cups all-purpose flour
1tablespoon kosher salt
2teaspoons ground black pepper
2teaspoons smoked Spanish paprika
1½teaspoons garlic powder
1½teaspoons onion powder
1teaspoon cayenne pepper

FOR THE FRYING:

3cups peanut oil
1cup lard, optional, or replace with peanut oil

FOR SERVING:

Hot sauce

Directions:

-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.

-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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