Coconut Curry Fried Chicken

1. 1

   Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl.

2. 2

   Place chicken in the bowl and toss to coat.

3. 3

   Cover and refrigerate for 8 hours or overnight.

4. 4

   Place remaining curry powder, salt, black pepper and flour together in a plastic bag.

5. 5

   Remove chicken from the coconut milk marinade and place in the plastic bag.

6. 6

   Toss to coat.

7. 7

   Allow to sit for 15 minutes.

8. 8

   Heat 1 inch of oil in a heavy-bottomed skillet over medium heat until it reaches 350 degrees F. Remove chicken from flour and shake any excess off.

9. 9

   Fry in heated oil for 5 minutes.

10. 10

    Reduce heat to medium low and continue cooking for 20-30 minutes or until the chicken is cooked through and the juices run clear.

11. 11

    Transfer to a cooling rack to allow excess grease to drip off.

12. 12

    Place on a serving platter and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.