Hawaiian-style deep-fried chicken drumsticks

Ingredients:

• 8 small chicken drumsticks (about 1125 g)
• 1/2 cup finely chopped mango
• 1 cup sweetened coconut flakes
• 2 tsp cayenne pepper
• Coarse salt and freshly ground black pepper
• 1 cup plain low-fat yogurt
• 1 and 1/3 cups milk
• 4 crushed garlic cloves
• 2 tbsp. curry powder
• 3 cups of flour
• Peanut or vegetable oil for deep-frying (5-6 cups)
• Vegetable margarine for deep-frying (5-6 tbsp.)
• 1/2 cup finely chopped red onion
• 1/2 cup cilantro leaves
• Juice of 1/2 lime

Preparation:

1. In a bowl, combine curry powder, cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. In a large resealable bag, combine the chicken drumsticks, half of the spice mixture, yogurt, 1 cup milk, and garlic. Shake to combine. Refrigerate for 2 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Spread 1/2 cup of coconut on a baking sheet and bake for 12 minutes, stirring occasionally, until golden brown. Transfer to a medium bowl and set aside.
3. In a large bowl, combine the remaining 1/2 cup coconut, flour, and remaining spice mixture, add the remaining 1/3 cup milk, and mix with your hands until small clumps form.
4. Place a wire rack on a baking sheet. Heat 10 cm of equal parts peanut oil and vegetable margarine in a large saucepan over high heat until the temperature reaches 175 degrees Celsius.
5. Remove the chicken legs from the marinade and let any excess liquid drain. Roll them in the breading mixture, pressing with your hands to ensure the mixture adheres to the legs. Place on a plate.
6. Divide the drumsticks into two batches and fry them in hot oil. (The oil temperature will drop to 150-160 degrees, adjust the heat to maintain this temperature.) Deep fry the chicken, without turning, for 2-3 minutes until crispy.
   
   Continue roasting for 10-12 minutes, turning the drumsticks, until evenly golden brown and cooked through. Place the drumsticks on a grill, season with salt, and roast in the oven for 10-15 minutes, until the meat reaches 165 degrees Fahrenheit (75 degrees Celsius).
7. Meanwhile, add red onion, mango, cilantro, lime juice, and a pinch of salt to the toasted coconut. Sprinkle the chicken with the mixture.