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1
Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved.
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2
Add the chicken thighs, cover and refrigerate 3 to 5 hours.
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3
Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
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4
Heat oven to 350 degrees.
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5
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.
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6
While the oil heats, remove the chicken from the brine and pat dry.
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7
Dredge the thighs in the flour and shake to remove excess.
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8
Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil.
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9
The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature.
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10
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.
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11
Remove to a wire rack or paper towel to drain.
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12
The juices should run clear when the chicken is poked with a knife.
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13
If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer.
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14
Serve hot or at room temperature with hot sauce.
