Crunchy lemonade drumsticks

By bigbare

Ingredients

• 2 tablespoons grated lemon zest
• 1/2 cup fresh lemon juice
• 3 tablespoons packed light brown sugar
• 1/3 cup buttermilk
• 12 skin on chicken drumsticks -- 3 1/2 to 4 1/2 pounds
• Kosher salt
• freshly ground black pepper
• 2 cups Panko
• 1 tablespoon chopped fresh thyme
• pinch of cayenne pepper
• 1/4 cup mayonnaise
• olive oil cooking spray

Details

Servings 6

Preparation

Step 1

Mix 1 tablespoon lemon zest and lemon juice in large bowl.
Add 1 cup water and sugar and whisk to dissolve then whisk in buttermilk.
Pearson drumstick several times with a fork and season with salt and pepper.
Toss in the marinade cover and refrigerate four hours or overnight.
Preheat oven to 400°.
Bring the chicken to room temperature.
Mix Panko, thyme, remaining tablespoon lemon zest, the Cayenne, 1 teaspoon salt and black pepper to taste and a large resealable plastic made and shake to mix.
Put the mayonnaise in a bowl.
Set rack on baking sheet and spray with cooking spray.
Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat.
Transfer to rack.
Mist the chicken with cooking spray.
Bake until golden about 35 minutes, flip and bake until browned and crisp another 35 to 40 minutes.