First, pound out the chicken breasts with either a meat mallet or rolling pin a little to be larger, thinner cutlets. It makes it easier for them to cook through. Then set up the breading line. Combine the flour, teaspoon of curry powder, seasoned salt and cracked black pepper in the first bowl. Stir them together. Then whisk the egg, milk and coconut extract together in a second bowl. Finally, stir the shredded coconut, seasoned breadcrumbs, and tablespoon of yellow curry powder together in a third bowl. Place a plate on the end to hold the breaded chicken.

Get a large, deep skillet on the stove and fill it with about 2 inches of canola oil. Heat it up over medium high heat. While it heats up, bread each of the chicken cutlets. First, dredge them through the flour mixture. Then use the other hand to dip them in the egg mixture. Finally, switch back to the first hand to coat them in the coconut mixture. When all four are breaded, get them into the hot oil to fry for 4-5 minutes on each side. If all 4 don't fit in the pan, fry them in two batches. When they are done, transfer them to a plate lined with paper towel to blot them. Serve immediately with your favorite sides!