In a mixing bowl, add all the spices, the turmeric, smoked paprika, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well and set aside.
Make gashes on the drumsticks so that they soak in the marinade nicely. Sprinkle the spice mix on your chicken pieces, and coat each side evenly. Keep the rest of the spice mix for later.
In mixing bowl, add the butter milk, eggs, salt, mix well, and add bay leaf and mix well. Dip the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or a minimum of 2 hours.
Before baking, remove the chicken from the fridge. Preheat your oven to a temperature of 400°F – 200°C
While the oven is heating, add your leftover spice mix to a mixing bowl along with the all-purpose flour, corn flour and baking powder. Mix well.
Remove the chicken pieces from the buttermilk and roll in the spicy flour coating one at a time. Repeat the process until each has been coated nicely in the flour mix. Do not double coat, one coat is enough.
Place the chicken pieces over a wire rack. You can place a foil on it so that they don’t splutter and leak in the oven. Let them rest for 5 minutes until the flour is nicely absorbed by the chicken moisture. There shouldn’t be dry white flour on top. If it is then your coating is thick, to fix it, brush a little butter milk wherever it is dry.
Place the wire rack with the drumstick in the preheated oven and roast for 30 minutes. After5 minutes turn the oven temp down to 350°F – 180°C and continue the same for the other 25 minutes. Chicken will be cooked well. Check once before switching off the oven.
Serve the Oven Roasted Crispy Chicken Drumsticks hot with onion rings and a lemon wedge.
Tip: If you want the smoky flavour of the tandoor then after the Chicken is grilled place it in a bowl and cover it. Take a piece of charcoal and place it on the gas burner. Rotate it on the flame until it is red hot. Place it in the centre of the dish in a small iron bowl or even a peeled onion and pour a little ghee on it. Cover it for a couple of minutes not more. This is known as the Dhungar technique. The smoky aroma will waft in the air and give your dish the required tandoori punch.