Coconut Curry Fried Chicken
KFC eat your heart out!! This chicken is marinated in coconut milk and curry which makes the chicken incredibly flavorful, succulent and tender-juicy not to mention the extra crispy crust that this recipe produces. You have to try this!!
- 1 (14 ounce) can coconut milk
- 1 tablespoon plus 2 teaspoons curry powder, divided
- 8 chicken pieces, rinsed and pat dry
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 cups flour
- oil for frying
Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.
Place remaining curry powder, salt, black pepper and flour together in a plastic bag.
Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.
Heat 1 inches of oil in a heavy bottom skillet over medium heat until it reaches 350 degrees.
Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20 – 30 minutes or until the chicken is cooked through and the juices run clear.
Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.
