Yep, Coca-Cola fried chicken. You’ve heard of beer-battered fish and chips, a baked ham glazed in Dr. Pepper, or Korean barbecued short ribs marinated in 7Up, so adding a bit of beverage to one of the world’s greatest foods is sort of a no-brainer. Southern chef John Currence of City Grocery offers his take on this favorite trick from New Orleans, using Coke in place of water and sugar in the chicken brine, with the acid mimicking the effect of buttermilk, adding flavor punchers like liquid smoke, Worcestershire sauce, and Tabasco. Served with a garlic, dill-pickle relish, and this’ll prove to be buttermilk’s best friend.
Fry in a cast iron skillet (there’s no better way to build seasoning), and you may just have your new favorite weekend activity.