Coke-Cripsy Fried Chicken

Coke-Cripsy Fried Chicken

Ingredients

Yield:4 to 6 servings

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

Preparation

1. Step 1

   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.

2. Step 2

   Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6.