My Healthier version of KFC Curry Crunch (Spicy and Crunchy Chicken Indian style)

Ingredients:

2 large Chicken drumsticks without skin
2 tbsp melted butter
Oil for greasing
Half cup of Crushed Wheat Flakes (Kellogg's Wheat Flakes)

Marinade#1: (Wet marinade)
Half cup thick yogurt
2 tbsp giner-garlic paste
1 tbsp white pepper powder

Marinade#2: (Dry marinade)
Half cup Besan
Half cup Corn Flour
1 tbsp Red chili powder
1 tsp Turmeric powder
1 tbsp Cumin powder
1 tbsp Coriander seeds' powder
1 tbsp Onion powder
1 tbsp Crushed Black Pepper
Half cup chopped Curry leaves
Salt
A pinch of Sugar
1 cup of Crushed Wheat Flakes (Kellogg's Wheat Flakes)

Preparation:

1. In a zip lock bag, add all the ingredients of Marinade#1 with half cup water. Add chicken drumsticks to this, lock the bag and shake it vigorously so that all the ingredients get mixed properly and the chicken is well marinated. Place this bag in fridge for about 12 hours.
   You can marinate the chicken and refrigerate it overnight. But do not marinate it for over 20 hours. 
2. In a container (with tight light lid/cover), add all the ingredients of Marinade#2. Close the container tightly and shake so that all the ingredients blend well. 
3. Preheat the oven at 220^o C. 
4. Remove the chicken drumsticks marinated in yogurt and roll in the dry marinade so that the drumstick is well coated with the second marinade. Roll properly so that a nice thick coating is formed around the chicken drumstick. This step is very important if you want a nice crispy coating.
5. Grease a baking tray or baking dish using little oil. Place the chicken drumsticks on this baking dish and drizzle melted butter over them. Sprinkle some more crushed cornflakes if required.
6. Bake at 220^o C for about 35-40 min. 
7. Remove from oven and enjoy with salad or ketchup!