Best Coke Chicken Recipes

COKE-BRINED FRIED CHICKEN

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.

COKE CHICKEN

Steps:

• Place everything in a wide-bottomed pot.
• Cook over low heat until chicken is tender.
• Cook until coke is nearly gone; take care to watch it.
• Remove from heat when coke becomes a sticky sauce.

CHERRY COKE CHICKEN

Steps:

• In a bowl, mix the flour, poultry seasoning, salt and pepper.
• Butterfly the chicken breasts and pound them to about 1/2" thickness.
• Dredge them lightly in the flour mixture.
• In a large skillet over medium heat, saute the onions in the olive oil until soft.
• Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
• Turn chicken and brown the other side for a few minutes more.
• Add the Coke, cherries, garlic and balsamic vinegar.
• Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
• Remove chicken and keep warm.
• Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
• Pour over chicken and serve.

COKE-BRINED GRILLED CHICKEN!

Steps:

• Combine the salt and Coke. Stir well to dissolve.
• Puncture your chicken several times with the tines of a fork.
• Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
• Refrigerate at least 2 hours.
• Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
• When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
• Remove the chicken from the brine, and dry it well. (throw out the brine).
• Rub your chicken pieces on both sides with the rub. Use it all!
• Now let it sit for 15 min., so it can absorb the rub flavors.
• Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
• Turn the pieces over and continue to cook for another 15-20 minutes.
• You might like to serve it with your favorite BBQ Sauce on the side.
• This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.

BBQ COKE CHICKEN

Steps:

• Set electric frying pan to 300*. Melt margarine; brown chicken lightly.
• Add sauce and Coke.
• Put on a tightly covered lid and cook for 30 minutes.

GARLIC CHICKEN WINGS IN COKE

Steps:

• Fry wings in the oil in a skillet until browned.
• Mix remaining ingredients and pour over wings in pan.
• Cover pan and cook slowly for 45 minutes.
• Remove cover for the last 15 minutes to thicken sauce.
• Watch carefully, turning often.

DUMP COKE/BBQ CHICKEN (OAMC)

Steps:

• Mix barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
• Add chicken.
• Freeze.
• When ready to serve thaw in fridge.
• Cook in oven or grill.
• In oven, place in pan sprayed with Pam.
• Cook at 350 for about 30 minutes.
• Baste with marinade during cooking.

RUM AND COKE CHICKEN (CROCK POT RECIPE)

Steps:

• Place chicken breasts in crock pot.
• Combine remaining ingredients and pour over chicken.
• Cook on medium setting for 5-6 hours.
• Serve with steamed rice.

DIET COKE CHICKEN

Steps:

• Fry chicken in spray, add chopped onions and sprinkle over oxo.
• Once chicken is almost cooked, mix 6tablespoons of passata with the diet coke and pour over the chicken
• Add a dash of Worcestershire sauce and some five spice if you wish
• Bring to the boil and simmer until sauces has thickened
• Salad to serve.

DIET COKE CHICKEN BBQ

Steps:

• 1. Combine ketchup and coke in pan. Add the chicken and cook until sauce cooks down and chicken is done and glazed, approximately 20 minutes.

LOW FAT CHICKEN IN COKE GRAVY (KOSHER-MEAT)

Steps:

• Preheat oven to 430°F.
• Place chicken quarters in oven pan facing down. (If there was skin, it would have been on bottom).
• Pour Coke on chicken quarters.
• Evenly spread onion soup powder.
• Cover and seal with heavy duty aluminum foil.
• Bake for 1 1/2 hours.
• Take pan out and uncover aluminum foil -- Careful! steam is very hot.
• Flip over chicken quarters.
• Put back into oven (without aluminum foil) for additional 10-15 minutes until chicken is nicely brown as desired.
• Occasionally wet chicken quarters with the fluids in the pan.
• Serving:.
• Arrange chicken quarters on a serving dish.
• Pour fluids into small pot and bring to a light gentle boil.
• In the meantime, mix and dissolve corn starch in one cup of tub water, and gradually add to the fluids in the pot. Make sure there are no lumps.
• Keep stirring the bubbly gravy on medium heat for additional 3-5 minutes until thickens.
• Pour some of the gravy to a serving gravy boat, and spread the rest all over ready to serve chicken quarters.
• Enjoy!

COKE-BRINED FRIED CHICKEN

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.

COKE OVEN FRIED CHICKEN

Steps:

• 1. stir the buttermilk, 1 tablespoon of the ginger, 1 tablespoon of the sage, and the salt together in a large bowl. Submerge the chicken completely in the buttermilk mixture, cover, and refrigerate for one hour.
• 2. Set a wire rack over a rimmed baking sheet. Whisk in the remaining 2 tablespoons ginger, remaining 2 tablespoon sage, the flour, onion powder, sugar, pepper, and baking soda together in a shallow dish.
• 3. Remove the chicken from the brine and, working with three pieces at a time, dredge in the flour mixture, shake off the excess and transfer to the prepared wire rack. Refrigerate, uncovered for two hours.
• 4. Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large Dutch oven until it measures 2 inches deep. Heat the oil to 350° over medium high heat. Add half of the chicken pieces to the pot, skin side down. Cover and cook, adjusting the heat as needed to maintain the oil temperature of 325° until deep golden brown, 5 to 7 minutes.
• 5. After two minutes, check the chicken pieces for even browning and rearrange if some pieces are Browning faster than others. Turn the chicken pieces over and continue to cook, uncovered, until deep golden brown and fully cooked, 160 -- 165° for breasts and 175° for thighs or drumsticks on an instant read thermometer, 4 to 7 minutes longer. Drain the chicken briefly a large paper towel lined plate, then transfer to a clean wire rack set over a rimmed baking sheet and keep warm in the oven. Return the oil to 350° over medium high heat and repeat with remaining chicken pieces. Serve. Serves four note: ginger and sage add a nice twist to this otherwise classic fried chicken. Air drying the chicken after dredging it produces a crispier crust, while adding a pinch of baking soda lightens it up.

COKE CHICKEN

Steps:

• Stir together your sauce ingredients, and pour over your chicken pieces in the baking dish.
• (you can choose to leave this in the fridge to marinate a few hours, or go ahead and put it in the oven right away).
• Bake at 375 degrees for 1 hour to 1 hour 30-mins depending on the size of pieces you used. (I've never had this burn on to the bottom of a casserole dish.. Around the sides of the pan, the sauce will bubble up a little and carmelize, but everything should come clean with a regular hot water and soap soaking). Feel free to spritz your baking dish with cooking spray though if you've had trouble with things burning on to your pans.
• This recipe offers possibilities to add spices to suit your taste, so please, experiment!

COKE GLAZED CHICKEN WINGS

Steps:

• 1. First combine ingredients in sauce pan and bring to boil. Reduce heat and simmer for 12 minutes. 1 cup will be marinade, while the other will be used to baste the wings as a blaze. Refridgerate glaze portion until ready to cook wings.
• 2. For the wings Combine dry ingredients in small bowl. Place wing sections in large bowl and toss in salt and pepper mixture. Toss wings until mixture is evenly distributed and all wings have been coated. Place wings in gallon size ziploc bag. Pour one cup of coke glaze/marinade in the bag and place in fridge for 2 hours or overnight (I think 1 hr is fine).
• 3. I didn't grill the wings. Instead I baked the wings for 45 min (or until cooked through) on 350 degrees and then added glaze under the broiler for 5 minutes or until sticky. If the glaze isn't thick enough when you're ready to broil you can add corn starch.

RUM AND COKE CHICKEN (CROCK POT RECIPE)

Steps:

• Place chicken breasts in crock pot.
• Combine remaining ingredients and pour over chicken.
• Cook on medium setting for 5-6 hours.
• Serve with steamed rice.
• ervings Per Recipe: 6
• Amount Per Serving
• Calories 145.9
• Total Fat 2.1 g
• Total Carbohydrate 7.8 g
• Protein 17.7 g

COKE A COLA BRAISED CHICKEN THIGHS

Steps:

• 1. Place the coke, soy sauce, brown sugar, sherry and garlic in a large pot. Place over medium high heat. Add the chicken and reduce the heat to low and braise the chicken for 30 minutes stirring frequently until the liquid is thickened and chicken is no longer pink

COKE COLA CHICKEN WINGS

Steps:

• measure out your ingredients in a jug and stir
• Add all of the ingredients from the jug into a frying pan along with your chicken wings
• put on a high heat till it start to boil
• Once boiling ruduce the heat to a low simmer
• Allow all the sauce to be absorbed to the wings. Stiring oftern to coat all the wing in the sauce.
• Once all the sauce has been absorbed by the wings and they are sticky remove from the frying pan and serve.

COKE-BRINED FRIED CHICKEN

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 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

SALSA AND COKE CHICKEN

Steps:

• Put chicken in baking dish sprayed with cooking spray.
• Combine Diet Coke and salsa; mixing well. Pour over chicken.
• Bake at 350 degrees F. until chicken is done, about 30 to 40 minutes.