coke brine fried chicken thighs

How to Prepare Fried Chicken Brined with Coke

Currence John of New Orleans was celebrated recently for role in rebuilding Southern Chicken cathedral, that destroyed by hurricane Katrina.

His cookbook of 20013 highlighted the “wet batter” from Mae Willie legendary menu. But for this week’s menu, we are omitting that while focusing our attention on his poultry brine, based on coke. The ingredient brings out the flavor and tenderness of the thighs (chicken).

The chicken is immersed in brine for a couple of hours before use. If left overnight, the chicken will break down. What follows is draining the brine, before immersing the poultry brine in floor that has been seasoned. This forms a chicken that is brown and crust like.

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The ingredients below are suitable for serving 6 times, and will take total of 3 to hours.

Needed Ingredients


• coca-cola (5 cups)
• salt (Kosher, 1 teaspoon)
• thyme (10 fresh sprigs)
• sliced & peeled garlic (4 cloves)
• hot sauce (mild, 4 teaspoons)
• organic chicken thighs (8 o 12)

Floor Seasoning:

• flour (all-purpose, 3 cups)
• kosher salt (1 teaspoon)
• grounded black pepper (2 teaspoons)
• smoked paprika (Spanish, 2 teaspoons)
• powder garlic (1 ½ teaspoons)
• powder onion (1 ½ teaspoons)
• pepper (cayenne, 1 teaspoon)


• oil (peanut, 3 cups) or lard (1 cup)

Preparation Method

1. After the brine is made, hot sauce, garlic, salt, cola and thyme, are mixed thoroughly in an empty bowl. Refrigerate after coke brine fried chicken thighsadding the thighs to the mix for 3 to 5 hrs.
2. Flour is mixed with pepper, salt, garlic, paprika, cayenne and onion in a pan.
3. At 350 degrees oven temperature, put oil (peanut) in the oven and heat till it attains 375 degrees (temperature recording done with a thermometer). As this goes on, dust excess brine from the chicken thighs and mix with flour.
4. Put the thighs in the oil after dusting excess flour. As temperature drop, increase the heat carefully while cooking for about 3 minutes. Turn sides of the chicken thigh frequently, to ensure an even done.
5. Regularly check by poking the thighs with a knife, and drain excess oil when fully done. Then serve with sauce when the temperature cools.