Crunchy Lemonade Chicken


juice and zest of one lemon
1/3 cup brown sugar
1 cup buttermilk
1 cup water

3 - 4 pounds chicken

2 cups panko (Japanese breadcrumbs)
1/2 tsp. thyme
1/2 tsp. cayenne pepper
zest of another lemon

1/4 cup mayonnaise

salt and pepper
cooking spray


Mix lemon zest, juice, water, brown sugar and buttermilk. Pierce the chicken several times with a fork and then toss in the marinade, cover and refrigerate at least 4 hours.

Preheat oven to 400. Put the panko, zest and seasonings in a large freezer bag and shake to mix. Put the mayonnaise in a shallow bowl. Set a rack on a baking sheet and spray with cooking spray.

Remove the chicken from the marinade, dip in the mayonnaise, then drop into the bag and shake 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 more minutes.


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