Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Wednesday, May 23, 2018

Coca Cola Fried Chicken

Coca Cola Fried Chicken 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 FOR THE SEASONED FLOUR: 3 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons ground black pepper 2 teaspoons smoked Spanish paprika 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 teaspoon cayenne pepper FOR THE FRYING: 3 cups peanut oil 1 cup lard, optional, or replace with peanut oil 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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