co*ke-Brined Fried Chicken Recipe (2024)

Can we use this recipe with chicken breasts? How long would we marinate them for?

Why are you heating the oven to 350 degrees?

John Currence's book is wonderful. However, many of the recipes don't work as written. In one he calls for grits and recommends using Anson Mills. However, he never specified whether they should be quick cooking or traditional. Following the recipe for it to go with braised pork cheeks would have been a disaster as written, Fortunately I knew to soak the grits overnight and they came out fine. Are there no more editors at publishing houses who edit cookbooks?

Co' Cola? Mah stars 'n garters! It should be Royal Crown! Goodness!

I followed the instructions for cooking but found that the chicken required more time in the oven to reach 165 degrees internal temperature. Recipe calls for achieving an internal temp of 185, but every reference I consulted stated that poultry is cooked at 165 degrees.
My chicken came out much darker than the photo of the recipe and I was concerned that it would be burnt but the chicken was perfectly moist and the skin was not burnt.
The process is time-consuming but well worth the effort.

We've reviewed this, and you're right! We've updated the recipe accordingly. 165 is what one should aim for. Thanks!

MsBlucher (cue the hysterical horse noises), I am so going to try this with a good ginger beer...maybe add some fresh orange zest for a bit more oomph...

This is our favorite fried chicken recipe. The co*ke confers a delightful, subtly sweet flavor to the chicken, but note -- your chicken will look darker than normal fried chicken, but don't fret, it isn't burnt. I have always had to finish off the pieces in the oven to get them fully cooked. And, my cast iron skillet works better than my Le Cruset pot because the oil heats up faster and maintains a more constant temperature. worth making!

I used the brine to marinate chicken thighs, then grilled them for the 4th of July. The taste is subtle and slightly sweet, they were very popular.

Recipe okay, but not worth the effort. Many more fried chicken recipes out there and not so time consuming.

I replaced peanut/neutral canola oil. The chicken was fully submerged in oil, so I had no need to flip it. The co*ke taste was surprisingly subtle. I wondered about the brine, so I looked in Harold McGee 2004 "On food and cooking the science..."p.187:Potential carcinogens....(p.124) so the rule for cooking...consider applying a marinade, whose moisture, acidity, and other chemical qualities reduce carcinogen production. p.155: Brining...a traditional method in Scandinavia and elsewhere.

One of my favorite fried chicken recipes. Note to the impatient: it takes a long time for the oil to heat to 375.

A terrific dish! I had to be careful, though, about pulling the chicken out before it was fully cooked. For me, it needed a minute or two more than the recipe suggests.

Family will never go back to chick-fil-a. Have now made this 5 times. Important to make sure your oil gets up to heat which does take a while. I now fry outside using my propane powered paella burner. My substitutions were garlic powder and dry thyme from my spice rack for the marinade as I am usually pressed for time. TASTES JUST AS GOOD as fresh garlic and thyme. Dress the sandwiches up just like the fast food outlet. Other than the oil disposal afterwards this is REALLY easy.

I am glad I read all comments before starting my mise. Some commenters asked why use the oven, but no one responded. The reason is in case the chicken is not quite done (at 165F on an instant read thermometer) when chicken is removed to a wire rack to cool, in which case it should be put in a baking sheet in the oven. I have 2 oven thermometers, my oven is old & one side is slightly warmer. I would check chicken again after 5 to 10 mins in oven. I will cook next week and report back.

For the written amount of chicken, 2 cups of flour was more than enough, plus it helps get more concentrated spices. We did a test as written for the breading process, and found we got very little coverage. I suggest a traditional breading assembly line- light dredge in flour, coat in beaten egg, and a second good dredge in the flour, shake off excess. For thin chicken thighs, 3 minutes per side was perfect. This was incredibly delicious- we're talking giggling with happiness while eating.

Vacuum pack the chicken with its brine, and immediately cook it sous-vide at 151F° (66 C°) for 2 hours. The chicken then needs to be patted very dry. I use J. Currence's version of Willie Mae's batter (Recipe avail. on Esquire), because it makes no sense to me to do this otherwise. The chicken is already cooked, so it only needs to fry in peanut oil/lard for 2 minutes to get a solid and crunchy crust. One cannot taste the difference between Royal Crown and Coca Cola brine, but the soul knows.

Im a chemist, and cooked this to the letter, it was disgusting

Works very well with an air fryer. Flip at about 15 minutes. Keep an eye on the color and if it looks similar to the photo for this recipe, you are probably done. Confirm with a meat thermometer @ 165 degree or so -- clear juices when pressing down. Let rest for about five minutes. Obscenely good.

Southern home cooks swear by a brown paper bag, shake real good to coat, a cast iron skillet with about a half-inch or more of lard and bacon grease to fry. (I use olive oil & bacon grease.) Most home cooks have no problem crowding the pieces in the skillet. Fry uncovered until medium golden brown, then turn to fry the other side. Let begin to brown, then lower the heat slightly and loosely cover to finish cooking. If cooked properly, there should be no need to finish it in the oven.

GG: You are heating up the oven because in step 5, you may need to bake the chicken: "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. "

Heresy but we are a low carb household, maybe we try this with Diet co*ke? However part of me says, don't bother since very little sugar will remain in the meat. I may do some science on this with blood glucose tests....

This has become the favorite fried chicken recipe for my family and me!

If you want to cut back on salt don't forget -- an average can of co*ke contains almost 20 mg of salt.

After frying to brown the skin & outside, I placed the chicken on a V-rack & backed about 35 minutes (at 350) to get the thighs cooked through.I also found that there was too much flour mixture and will reduce that by 1/3 next time.

I did this with breasts, wings, and drumsticks as well as thighs. they ended up darker than the photo, but were moist and delicious all the same.

I used ground corn flakes instead of flour. Nice and crunchy!