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    Food Network - 22 / May / 2020

    Crunchy Lemonade Drumsticks

    Treat skin-on drumsticks to a fragrant lemon-buttermilk marinade for at least 4 hours (or up to overnight) before breading and baking them. It's best to dip the drumsticks in mayo before rolling them in panko to ensure the breading sticks.

    Crunchy Lemonade Drumsticks
    The KW Chronicles

    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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