Lemonade Chicken 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 chicken in the marinade, cover and refrigerate overnight.
  2 tbsps. freshly grated lemon zest, divided, 1/2 cup fresh lemon juice, 1 cup water, 3 tbsps. packed light brown sugar, 1/3 cup buttermilk, 12 skin on chicken drumsticks (3-1/2 to 4-1/2 lbs.), kosher salt and freshly ground pepper
• Preheat oven to 400^o F. Remove chicken from the marinade and bring chicken to room temperature (you do not want to start baking your chicken when it is very cold).
• Put Panko, thyme, remaining lemon zest, cayenne, 1 teaspoon salt and black pepper in a large resealable plastic bag and shake to mix. Put mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray or I prefer to use a silicone baking mat right on the baking tray.*
  2 cups Panko breadcrumbs, 2 tsps. dried thyme leaves, 1/2 tsp. cayenne pepper, 1/2 cup mayonnaise
• Slather mayo on each piece of chicken and drop in the plastic bag, shaking to coat; transfer to the rack or the baking mat.
• Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp 35 to 40 minutes more.
  olive oil cooking spray