If you’ve never tried brining chicken in Coca-Cola, you’re in for a treat! This recipe takes the classic fried chicken up a notch by adding a sweet and savory depth of flavor with a Coca-Cola brine. The brine not only tenderizes the chicken but also infuses it with a subtle sweetness that pairs perfectly with the seasoned flour coating. The result? Perfectly crispy, juicy, and flavorful chicken thighs that are impossible to resist. Pair it with a side of garlic butter rice, and you’ve got a meal that will impress everyone at the table.
Ingredients
For the Brine:
- 500 ml (16.9 fl oz) Coca-Cola
- 1 tablespoon salt
- 5 sprigs of fresh thyme
- 1 clove garlic (crushed)
- 2 teaspoons mild hot sauce (like Cholula)
- 8 skinless and boneless chicken thighs
For the Seasoned Flour:
- 120 g (1 cup) flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For Frying:
- 2 cups peanut oil (or enough to submerge the chicken)
For the Garlic Butter Rice:
- 250 g (1 cup) Jasmine rice
- 1 1/2 cups water or broth
- 1 tablespoon butter
- Salt (to taste)
- 2 cloves garlic (minced)
- Spring onion (chopped, for garnish)
Instructions
Step 1: Prepare the Brine
- Mix the brine: In a large bowl, combine 500 ml of Coca-Cola, 1 tablespoon of salt, 5 sprigs of fresh thyme, 1 crushed garlic clove, and 2 teaspoons of mild hot sauce. Stir well to dissolve the salt.
- Brine the chicken: Place the 8 chicken thighs in the bowl, ensuring they are fully submerged in the brine. Cover and refrigerate for 3-4 hours. Be careful not to brine for too long, as the acidity in the Coca-Cola can break down the chicken too much if left overnight.
Step 2: Prepare the Seasoned Flour
- Mix the seasoned flour: In a shallow dish, combine 120 g (1 cup) of flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of cayenne pepper. Stir until well mixed.
Step 3: Fry the Chicken
- Heat the oil: Pour 2 cups of peanut oil into a large frying pan or deep fryer. Heat the oil to 175°C (350°F).
- Dredge the chicken: Remove the chicken thighs from the brine and pat them dry with paper towels. Dredge each thigh in the seasoned flour, pressing down to ensure the flour adheres well to the chicken.
- Fry the chicken: Carefully place the dredged chicken thighs into the hot oil, frying in batches if necessary to avoid overcrowding the pan. Fry each piece for about 7-8 minutes per side or until golden brown and cooked through. The internal temperature should reach 75°C (165°F).
- Drain the chicken: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Step 4: Prepare the Garlic Butter Rice
- Cook the rice: In a medium saucepan, bring 1 1/2 cups of water or broth to a boil. Add 250 g (1 cup) of Jasmine rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- Make the garlic butter: In a small skillet, melt 1 tablespoon of butter over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1-2 minutes.
- Combine the rice and butter: Fluff the cooked rice with a fork and stir in the garlic butter mixture. Garnish with chopped spring onion.
Step 5: Serve
- Plate the dish: Serve the fried chicken thighs hot, with a side of garlic butter rice. Add a dash of hot sauce if desired, and enjoy!
- Optional garnish: Sprinkle some freshly chopped parsley over the chicken and rice for added color and freshness.
Tips for Success
- Brining time: Be sure not to brine the chicken for too long. Three to four hours is perfect for tenderizing and flavoring the chicken without breaking it down too much.
- Temperature control: Keep a close eye on the oil temperature while frying. If it gets too hot, the chicken will brown too quickly on the outside while remaining undercooked on the inside.
- Use a meat thermometer: To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
Variations
- Spicy Fried Chicken: Add more cayenne pepper to the seasoned flour or use a spicier hot sauce in the brine to kick up the heat.
- Herb Garlic Rice: Mix fresh chopped herbs like parsley, thyme, or dill into the garlic butter rice for an extra burst of flavor.
- Lemon-Garlic Butter Rice: Add a squeeze of fresh lemon juice to the garlic butter for a bright, tangy twist.
Frequently Asked Questions (FAQs)
1. Can I use bone-in chicken thighs? Yes, you can use bone-in chicken thighs. Just be sure to adjust the frying time to ensure the chicken is cooked through.
2. Can I use a different type of oil for frying? Peanut oil is ideal for frying due to its high smoke point, but you can use other oils like canola or vegetable oil if you prefer.
3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the chicken.
4. Can I make the rice ahead of time? Yes, you can make the garlic butter rice ahead of time and reheat it before serving. Just add a little water or broth when reheating to keep it moist.
5. Can I use Coca-Cola Zero or Diet Coke for the brine? It’s best to use regular Coca-Cola for this recipe, as the sugar in the soda helps to caramelize and flavor the chicken.
This Coca-Cola brined fried chicken with garlic butter rice is a unique and incredibly delicious meal that will leave you and your guests impressed. The subtle sweetness and tenderizing effect of the Coca-Cola brine, paired with the crispy, flavorful crust, make this fried chicken truly special. The garlic butter rice complements the chicken perfectly, adding a rich and savory side that’s just as enjoyable on its own. This recipe is perfect for a comforting dinner or a special occasion, and once you try it, you’ll be making it again and again! Enjoy, and don’t forget to let me know how you liked it in the comments!
