The Pioneer Woman Tasty Kitchen
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Coconut Curry Fried Chicken

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Description

Chicken marinated in coconut curry then fried until crispy and succulent.

Ingredients

  • 14 ounces, fluid Canned Coconut Milk
  • 1 Tablespoon Plus 2 Teaspoons Curry Powder, Divided
  • 1 teaspoon Salt, Divided
  • 8 whole Chicken Pieces
  • ½ teaspoons Black Pepper
  • 2 cups All-purpose Flour
  • Oil, For Frying

Preparation

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 sit for 15 minutes.

Heat 1 inch of oil in a heavy-bottomed skillet over medium heat until it reaches 350ºF. 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.

One Comment

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adeline on 6.17.2013

omg…this looks so yummy I have got to try this asap!
Thanks

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