EASY COLA CHICKEN
The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.
Provided by Jenuine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
- Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g
COKE-BRINED FRIED CHICKEN
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae's Scotch House. In his 2013 cookbook, "Pickles, Pigs and Whiskey," Currence paid tribute to the wet batter used on Willie Mae's legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence's use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- 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.
COLA-BRINED CHICKEN WINGS
These easy wings make a great meal when paired with rice and a veggie, or as part of a picnic with potato salad and baked beans.
Provided by littlebitsmommy3105
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
- Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 10.4 g, Cholesterol 47.7 mg, Fat 25.8 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 4.9 g, Sodium 7183.3 mg, Sugar 7.3 g
COCA COLA CHICKEN WINGS
You don't hear many murmurs about Coca Cola Chicken Wings in the States these days, but it was all the rage among Asians in the early 1990s! They're a once-in-a-while delicious treat.
Provided by Judy
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- Wash and clean the chicken wings. Cut the wings at the joint, and pat the chicken dry with a paper towel.
- Pre-heat the wok until it starts to smoke. Add the oil, and spread it around to coat the bottom of the wok. Now add the ginger and the chicken wings. Spread out the wing pieces in a single layer, and lightly brown them for a few minutes on each side. The wok should be over high heat.
- Now add the cola, Shaoxing wine, dark soy sauce, light soy sauce, and (if using), the orange peel and cinnamon stick. Bring it to a boil, cover the lid, and turn down the heat to medium. Let simmer for 12-15 minutes--until the sauce is almost dry (though there should still be a small pool of sauce at the bottom of the wok). Stir the wings, and add salt to taste.
- Now turn up the heat, and quickly stir the wings until the sauce coats each piece. Serve!
Nutrition Facts : Calories 190 kcal, Carbohydrate 5 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 569 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CROCK-POT COCA COLA CHICKEN
OPTIONS: (1) Serve as main dish. Make gravy - Pour remaining juices in saucepan. Mix 1 to 2 Tablespoons corn starch and approximately 1/4 to 1/3 cup cold water. Add to saucepan. Gradually, bring to a boil. Add more water, if gravy too thick. Great with potatoes and/or stuffing. (2) Add to other chicken dishes, such as chicken fried rice. (3) Shred chicken, using two forks. Serve on small hamburger buns. (4) Cut chicken into chunks and add fruit and/or vegetables for chicken salad.
Provided by CelebrationFL
Categories Chicken
Time 6h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Salt and pepper chicken to taste.
- Put chicken in crock.
- Add onions.
- Add cola and ketchup.
- Cook on low 6-8 hours.
COCA-COLA BRINED FRIED CHICKEN
Steps:
- Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours. Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump. To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper. Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically - you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary. Serve with pickle-garlic relish. Cover any leftovers with a dish towel and leave out at room temperature. This keeps it crispy.
COCA-COLA FRIED CHICKEN
This is an easy way to get delicious BBQ chicken! Again, this recipe is from Grandmaother's garden club cookbook (1973).
Provided by Ann Leath
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 3
Steps:
- 1. Place chicken in skillet. Mix Coca-Cola and ketchup and pour over chicken. Bring to a boil, then lower to simmer. Let simmer until chicken is tender. This makes delicious BBQ chicken.
- 2. This recipe is easy to adjust amounts up or down and is really all about personal taste. If you like a little more kick to your sauce you can add hot sauce or little crushed red pepper. ENJOY!
COCA-COLA-BRINED FRIED CHICKEN
Steps:
- Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours. Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump. To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper. Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically - you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary.
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- In a medium bowl, stir together Worcestershire sauce, ketchup, and Coke until well combined. Pour the mixture over the chicken. Cover the dish with aluminum foil.
- Bake for 50 minutes or until the chicken is no longer pink. Use a meat thermometer to ensure doneness. Cooked chicken has an internal temperature of 165 degrees Fahrenheit. Enjoy!
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- Heat olive oil in a skillet over medium heat. Add chicken and cook just until browned on each side for about 5 minutes.
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