Directions
In a large bowl, mix 1 tablespoon of lemon zest with the lemon juice. Add 1 cup of water and the sugar, whisking until the sugar dissolves. Then whisk in the buttermilk.
Use a fork to pierce the drumsticks several times, then season them with salt and pepper. Toss them in the marinade, cover, and refrigerate for at least 4 hours or overnight for the best flavor.
Preheat your oven to 400°F (200°C). Let the chicken come to room temperature.
In a large resealable plastic bag, combine the panko, thyme, remaining 1 tablespoon of lemon zest, cayenne, 1 teaspoon of salt, and black pepper to taste. Shake to mix well.
Place the mayonnaise in a bowl. Set a rack on a baking sheet and give it a light spray with cooking spray.
Remove the drumsticks from the marinade, dip them in the mayonnaise, then drop them into the panko mixture bag and shake to coat thoroughly. Transfer the coated drumsticks to the prepared rack.
Mist the chicken with a bit more cooking spray. Bake for about 35 minutes, or until golden brown. Flip the drumsticks and continue baking for another 35 to 40 minutes, or until they’re crispy and browned.
Let the chicken cool completely, then store it in an airtight container. Enjoy your crispy, flavorful drumsticks!
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