Coconut Curry Fried Chicken

• 14 ounces, fluid Canned Coconut Milk
• 1 Tablespoon Plus 2 Teaspoons Curry Powder, Divided
• 1 teaspoon Salt, Divided
• 8 whole Chicken Pieces
• 1/2 teaspoons Black Pepper
• 2 cups All-purpose Flour
• Oil, For Frying

1. Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl.
2. Place chicken in the bowl and toss to coat.
3. Cover and refrigerate for 8 hours or overnight.
4. Place remaining curry powder, salt, black pepper and flour together in a plastic bag.
5. Remove chicken from the coconut milk marinade and place in the plastic bag.
6. Toss to coat.
7. Allow to sit for 15 minutes.
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. Fry in heated oil for 5 minutes.
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. Transfer to a cooling rack to allow excess grease to drip off.
12. Place on a serving platter and serve hot.

coconut milk, curry, salt, chicken, black pepper, allpurpose

Taken from tastykitchen.com/recipes/main-courses/coconut-curry-fried-chicken/ (may not work)