Crunchy Lemonade Drumsticks

The Recipe

Courtesy of: Food Network Magazine - July/August 2010 Issue

2 tbsp grated lemon zest
1/2 cup fresh lemon juice
3 tbsp packed light brown sugar
1/3 cup buttermilk
12 skin-on chicken drumsticks
Kosher salt and freshly ground black pepper
2 cups panko
1 tbsp chopped fresh thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray

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 marinade, cover and refrigerate 4 hours or overnight.

Preheat oven to 400 degrees. 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.

Remove the drumsticks from the marinade, dip in the mayonnaise, then drop in the bag and shake to coat; transfer to the rack.

Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes.

Review

We have made this recipe a couple of times, and for a good reason. It's delicious! You get a fried chicken like taste but from the oven. The lemon flavor of the chicken blends well with the crisp of the panko! We highly recommend trying this out, but it's more of a weekend type meal.