Crunchy Lemonade Chicken Legs

 2 lemons, zest grated and lemon juiced (for a total of 2 Tbsp zest and 1/2 cup juice)
3 Tbsp light brown sugar
1/3 cup buttermilk
3 1/2 to 4 1/2 pounds chicken drumsticks
Salt and pepper
2 cups panko 
1 Tbsp chopped fresh thyme
Pinch of cayenne pepper
1/3 cup mayo
Nonstick cooking spray

Mix 1 Tbsp zest and lemon juice in large bowl.  Add 1 cup water and sugar and whisk to dissolve, then whisk in 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.  Preheat the oven to 400.  Bring chicken to room temperature.  Put the panko, thyme, remaining 1 Tbsp lemon zest, cayenne, 1 tsp salt and black pepper to taste in 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 drumsticks from marinade, dip in the mayo, then drop into the bag and shake to coat; transfer to rack.  Mist the chicken with cooking spray.  Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35-40 minutes more.  165 is fully cooked, but 185 will have fat rendered.  

Serves 4