Mexican Co-Cola Drumsticks |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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From A Southerly Course by Martha Foose Hall Ingredients:
1 (8 ounce) bottle cola |
1/4 cup chopped white onion |
1/4 cup packed dark brown sugar |
4 garlic cloves |
2 tablespoons ketchup |
1 tablespoon finely chopped peeled fresh ginger |
1 tablespoon yellow mustard |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
4 lbs chicken drumsticks, trimmed of excess fat |
peanut oil, for frying |
2 cups chicken broth |
Directions:
1. Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour.
2. Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil.
3. Put the marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter. Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken.
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