Cola Fried Chicken

In this recipe, 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".

Ingredients:

500ml Coca Cola
1 tbsp Oyster Sauce
1/4 cup Ketchup
500g Chicken Breast
2 Red Onion
2 tbsp Crushed Garlic

Preparing:

- Slice the chicken breast in serving pieces and 1 onion into rings.
- Sauté chicken, sliced onion and garlic.
- Add Cola, oyster sauce and ketchup.
- Cook on medium heat. It will look gross when it starts cooking.
- The liquid will evaporate, and will form a glaze on the chicken.
- Cook until most of the liquid is gone
- Be very careful to keep a close eye on the chicken, as towards - the end the liquid evaporates quickly and it can burn very easily.
- Slice the other onion into rings and serve.