Preparation:

Makes 8 servings

Wash chicken pieces under cold water and pat dry with paper towels. Pour coconut milk into glass or plastic container. Place chicken pieces skin-side down in coconut milk, turning several times to coat thoroughly. Cover and refrigerate 4 to 6 hours.
Preheat oven to 425° F. Line baking sheet with heavy-duty aluminum foil and place baking rack on foil-lined baking sheet. Meanwhile, place flour, five spice powder, salt, mustard powder, garlic powder and hot pepper flakes in large zipper-style

plastic bag. Shake to combine all ingredients. Place chicken pieces, one at a time, in plastic bag, close and shake to coat. Shake off excess flour and place chicken pieces on baking rack, skin-side up.

Bake in preheated oven for 45 to 50 minutes; start checking smaller pieces for doneness after 30 minutes. Internal temperature should be between 170° F and 180° F or juices should run clear when chicken is pricked with fork.

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