Coconut Curry Fried Chicken
Juicy chicken marinated in coconut milk seasoned with jerk seasoning and spices, then coated with seasoned flour, and fried to crispy, golden perfection.
Servings 6 servings
Ingredients
- 2 lbs chicken I used legs
- 14 -16 oz can of coconut milk
- 2 tbsp curry powder
- 1 1/2 tsp cayenne
- 1 tbsp dry or fresh thyme leaves
- 1 tsp cracked black pepper
- 1/2 tsp kosher salt
- 2 tsp jerk seasoning
- 2 cups oil I used peanut oil
- Seasoned Flour
- 2 cups self rising flour
- 2 tsp kosher salt
- 1 tsp fresh cracked or ground black pepper
Instructions
- Wash the chicken, then place it in a large bowl.
- Shake the can of coconut milk, then pour the milk all over the chicken.
- Sprinkle in the curry powder, thyme, salt, pepper, cayenne, and jerk chicken.
- Mix and stir everything, then cover and refrigerate for a minimum of 4 hours.
- Remove from the refrigerate, and let it reach room temperature.
- In large bowl combine the ingredients for the seasoned flour, and stir until well combined.
- Remove the chicken from the coconut milk, and lightly shake off the excess.
- Coat the chicken with the seasoned flour, shake off the excess, then set it on cookie sheet or pan.
- Let the chicken sit for about 5 minutes, so that the flour can properly stick.
- Pour the peanut oil( or other vegetable oil) into your frying pan, deep fryer or etc.
- Heat the oil to 350 - 375 F.
- Once the oil is nice and hot, start adding in the chicken, but DO NOT overcrowd the pan / fryer!
- Fry the chicken, until it's cooked throughout, and it's golden brown.
- Remove from the oil, and place the chicken on a paper towel lined cookie sheet, dish, or plate until it's cool enough to eat.
- Enjoy!