Courtesy of The Food Network Magazine; July/August 2010
Flipping through my newest edition on a not-so cooperative "sunny" Saturday, I decided we'd give these a try for Father's Day. Grill is not involved, so we'll see how they go over :)
2 Tbsp grated lemon zest, divided
1/2 c fresh lemon juice
3 Tbsp packed light brown sugar
1/3 c buttermilk
12 skin-on chicken drumsticks (about 3.5 lbs)
Kosher salt and freshly ground black pepper
2 c panko
1 Tbsp chopped fresh thyme
Pinch of cayenne pepper
1/4 c mayo
Olive oil cooking spray
Mix 1 Tbsp lemon zest and lemon juice in a large bowl. Add 1 c water and the sugar; whisk to dissolve, the whisk in buttermilk. Pierce the drumsticks several times with a fork and season with S&P. Toss in the marinade and refrigerate 4 hours or overnight.
Preheat oven to 400*. Bring the chicken to room temperature. Put the panko, thyme and remaining lemon zest, the cayenne, 1 tsp salt and black pepper to taste in a large resealable bag and shake to mix. Put the mayo in a bowl. Set a rack on a baking sheet and spray with cooking spray.
Remove the drumsticks from marinade, dip in the mayo and drop in the bag - shake to coat. Transfer to rack.
Mist with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35-40 minutes more.