Once again we’re all staring down the barrel of another Superbowl weekend; the Superbowl a time Jake and I have traditionally deemed one of the best fishing afternoons and evenings of the year (if weather has the mind to cooperate, which it most often has).
That said, with Superbowl Sunday being the day when the most chicken wings are consumed around the country, it’s hard not to be tempted by the big bundles of wings that that have been showing up in meat counter displays all week long.
That plan changed when friend of Chi Wulff Eddy from Jackson (the Wyoming Jackson) fired in this email that made us all smile and pick up a six-pack of Coca Cola a few days ago.
…My ex-wife and spent time in Rochester at Mayo during my residency and lived across the hall from a couple from Atlanta. She was an OB-Gyn fellow and he had just finished formal training at some big name culinary program there.
He used to say to hell with chicken wings for the Superbowl; he’d fry up what he called his “Go Big or Go Home Fried Chicken” – an incredible coca cola brined fried chicken done with all thigh meat. He’d fry 7 or 8 dozen thighs right before the game started and we’d graze on it all night until it was gone.
I’ve made it every year since then, it’s not as much effort as it looks and I swear it’s best at room temperature or cold. You’re not going to do this but once or twice a year so tell everybody to go ahead and use the lard (just don’t buy the hydrogenated stuff) along with the peanut oil. I guarantee you’ve never tasted anything better.
Now would you mind helping me with this chili recipe….
‘Nuff said. With She Who Must Be Obeyed on special assignment in Atlanta this weekend, I’m fishing and then frying up a batch on Sunday. Hot damn.
Coca Cola Brine
A dozen bone-in, skin-on chicken thighs
4 cups Coca Cola
3 tbsp good coarse salt
3 tbsp fresh ground pepper
3 tbsp Worcestershire sauce
1-2 tbsp hot sauce, Tabasco or Crystal preferred
1 tsp liquid smokeBatter
1 large egg
3/4 cup peanut oil
2 cups water, maybe a touch more
2 tbsp good coarse salt
1 and 1/2 tbsp fresh ground black pepper
1 and 1/2 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp granulated garlic
2 and 1/2 cups AP flourEqual amounts peanut oil and lard to fry in
Brine that chicken. Combine all of the brine ingredients in a large bowl, stirring to dissolve the salt. Add the rinsed chicken, put a plate on top to keep all the pieces submerged, and place in the fridge for four to six hours.
Batter up. Whisk the egg and peanut oil in a large bowl, then whisk in 2 cups water. Combine all the dry batter ingredients well, then slowly whisk into the liquids so it doesn’t get too clumpy.
Heat the oil. This is best done in a large, cast-iron skillet, like your grandma used. Fill it halfway up with a 50/50 mixture of peanut oil and lard. Heat to 375, and yes, use a thermometer.
Fry some chicken. Drain the chicken in a colander in the sink; then pat it dry (don’t skip this step). Sprinkle with salt and pepper again if that’s the way your grandma did it, dip into the batter and carefully place each piece in the hot oil.
Watch the oil temperature, you want it around 350. Eddy insists his grandma said to turn frying chicken every 3 or 4 minutes; these will be done in 9 to 10 minutes. Drain on paper towels and finish the batch.
Serve hot, room temperature or cold with a fresh slaw and potato salad.
Enjoy.
