Hawaii Fried-O

Directions

1. 1
   Combine the curry powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper in a bowl.
2. 2
   Combine the chicken, half of the spice mixture, the yogurt, 1 cup milk and the garlic in a large resealable bag; shake to coat.
3. 3
   Refrigerate at least 2 hours or overnight.
4. 4
   Preheat the oven to 350 degrees F. Spread 1/2 cup coconut on a baking sheet and toast, stirring occasionally, until golden, about 12 minutes; transfer to a medium bowl and set aside.
5. 5
   Combine the remaining 1/2 cup coconut, the flour and the remaining spice mixture in a large bowl; work in the remaining 1/3 cup milk with your fingers until small lumps form.
6. 6
   Set a wire rack on a baking sheet.
7. 7
   Heat about 4 inches of equal parts peanut oil and shortening in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
8. 8
   Remove the drumsticks from the marinade, letting the excess drip off.
9. 9
   Using your hands, coat the chicken with the flour mixture, pressing it so it sticks to the meat.
10. 10
    Place on a plate.
11. 11
    Working in 2 batches, carefully add the chicken to the hot oil mixture.
12. 12
    (The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this lower temperature.)
13. 13
    Fry, undisturbed, 2 to 3 minutes to set the crust.
14. 14
    Continue frying, turning as needed, until golden brown and cooked through, 10 to 12 minutes.
15. 15
    Remove to the rack; sprinkle with salt, transfer to the oven and bake until a thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes.
16. 16
    Meanwhile, add the red onion, mango, cilantro, lime juice and a pinch of salt to the toasted coconut.
17. 17
    Sprinkle the mixture on the chicken.
18. 18
    Photograph by Kang Kim