Coconut Curry Fried Chicken

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.