Crunchy Lemonade Drumsticks

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 35 min
  • Cook: 1 hr 10 min
  • Yield: 6
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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 1/4 pounds)

Kosher salt and freshly ground black pepper

2 cups panko (Japanese breadcrumbs)

1 tablespoon chopped fresh thyme

Pinch of cayenne pepper

1/4 cup mayonnaise

Olive-oil cooking spray

Directions

  1. Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
  2. Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
  3. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
  4. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

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