Friday, November 5, 2010

Crunchy Lemonade Drumsticks

Mix 1 Tablespoon lemon zest and all of 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 overnight.
Preheat oven to 400o F.  Bring the chicken to room temperature.  Put the Panko, thyme, the remaining lemon zest, cayenne, 1 teaspoon salt and black pepper 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 and with your hands, slather the mayo on the chicken and drop in the plastic bag, shaking 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 minutes more.

Crunchy Lemonade Drumsticks
Adapted from Food Network

2 Tablespoons grated lemon zest, divided
1/2 cup fresh lemon juice
3 Tablespoons packed light brown sugar
1/3 cup buttermilk
3-1/2-4-1/2 pounds skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Panko (Japanese breadcrumbs)
1 teaspoon dried thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray

Mix 1 Tablespoon lemon zest and all of 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 overnight.


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