Hawaiian-style deep-fried chicken drumsticks

Votes: 3

Photo of the dish: Kang Kim

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

A recipe for chicken drumsticks marinated in spices, yogurt, milk, and garlic. The drumsticks are coated in a breadcrumb mixture with coconut flakes and deep-fried. The drumsticks are served with finely chopped mango, red onion, and cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken drumsticks, mango, coconut flakes, curry, ground cayenne pepper, cilantro, lime juice, yogurt, milk, flour, red onion, garlic

Cooking the dish according to the recipe:

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.
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.

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.
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.
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.
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).
Meanwhile, add red onion, mango, cilantro, lime juice, and a pinch of salt to the toasted coconut. Sprinkle the chicken with the mixture.