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Coca-Cola Fried Chicken Recipe with Chef John Currence

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By Paul
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Coca-Cola Fried Chicken Recipe with Chef John Currence

In this cooking video, Chef John Currence prepares “the best fried chicken you’ve ever had.” What’s his secret? Coca-Cola. Born and raised in New Orleans, LA, Currence learned the art of southern cooking at home. With no formal culinary education, Chef Currence worked his to way to become king of the kitchen, one restaurant gig at a time. We caught up with the James Beard award winning chef at his newest restaurant—Big Bad Breakfast in Birmingham, AL. From his kitchen to yours, Chef Currence shares tips and tricks to making the perfect plate of fried chicken. You can find this finger lickin’ good recipe in the pages of his first book, “Pigs, Pickles & Whiskey”.

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16 responses to “Coca-Cola Fried Chicken Recipe with Chef John Currence”

  1. Loreto Zamora
    Reply
  2. samworthick

    For new chefs, DO NOT listen to him when he says do not be afraid of the oil. Get some kitchen tongs or something to avoid injury.

    Reply
  3. Kevyn Snow

    At the end of the video it shows the ingredients list but it is missing the eggs for the batter. Also there is a spice list that was never explained in the video what to do with. I would assume you sprinkle the spices on after removing the chicken from the brine? Coca-Cola you need a better video editor who pays attention to detail (like me) Chef John is probably an amazing chef but you missed some important details in your video which is going to make people fail at trying to make the "best fried chicken ever" because your ingredient list is incorrect, and the video lacks a step of what to do with the spice blend.

    Reply
  4. josh byrnes

    1776 declaration of independence

    Whenever any form of government becomes destructive of these ends it is the right of the people to alter or to abolish it and institute a new government lying it's foundation on such principles and organising it power's in such form as to them will seem most likely to effect there safety and happiness.

    Thomas jefferson

    God bless the United States.

    Reply
  5. Lisa Cook
    Reply
  6. John W. Semmeles

    Same here, where's the written recipe.

    Reply
  7. Azar Azar
    Reply
  8. Mukaram Syed

    I am thinking about the sugar content. Instead of regular Coke Cola have you tried Diet Coke or Coke Zero?

    Reply
  9. Patricia Hewitt

    http://cooking.nytimes.com/recipes/1015992-coke-brined-fried-chicken

    Reply
  10. Duck Punch
    Reply
  11. Carissa Marks

    INGREDIENTS
    FOR THE BRINE:
    5 cups Coca-Cola
    1 tablespoon kosher salt
    10 sprigs fresh thyme
    4 cloves garlic, peeled and sliced
    4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
    8 to 12 chicken thighs, preferably free-range, organic
    FOR THE SEASONED FLOUR:
    3 cups all-purpose flour
    1 tablespoon kosher salt
    2 teaspoons ground black pepper
    2 teaspoons smoked Spanish paprika
    1 ½ teaspoons garlic powder
    1 ½ teaspoons onion powder
    1 teaspoon cayenne pepper
    FOR THE FRYING:
    3 cups peanut oil
    1 cup lard, optional, or replace with peanut oil
    FOR SERVING:
     Hot sauce
    PREPARATION
    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 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

    Reply
  12. Donna McDuffee

    trying this recipe today!

    Reply
  13. Rosa Mickens

    SOUNDS DELICIOUS, I AM GOING TO TRY THIS RECIPE.

    Reply
  14. Jordan Rivera

    The spice blend is what he has rubbed on the chicken after he has taken it out of the brine and before he dipped it into the batter. Hope this helps.

    Reply
  15. William Beals

    this was a no go still. Got wings recipe instead – not bad

    Reply
  16. Jennifer Gellar
    Reply

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