Crispy chicken legs in a lemon marinade

Ingredients:

• 12 chicken drumsticks with skin (1.5 - 2 kg)
• 2 tablespoons grated lemon zest
• 0.5 cup freshly squeezed lemon juice
• 3 tbsp. l. brown sugar
• 1/3 cup of sour milk or kefir
• 2 tbsp. Japanese panko breadcrumbs
• 1 tbsp chopped fresh thyme
• A pinch of cayenne pepper
• 1/4 cup mayonnaise
• Olive oil cooking spray

Preparation:

1. In a large bowl, combine 1 tablespoon of lemon zest and lemon juice. Add 1 cup of water and sugar and stir to dissolve, then stir in the sour milk. Pierce the chicken legs several times with a fork and season with salt and black pepper. Mix with the marinade, cover, and refrigerate for 4 hours or overnight.
2. Preheat oven to 200°C. Bring chicken to room temperature before frying.
3. Place the breadcrumbs, thyme, remaining 1 tablespoon lemon zest, cayenne pepper, 1 teaspoon salt, and black pepper to taste in a large zip-lock plastic bag and shake to combine. Place the mayonnaise in a bowl. Place a wire rack on a baking sheet and spray with cooking spray.
4. Remove the chicken drumsticks from the marinade, dip them in the mayonnaise, then place them in a bag and shake to coat with the breading mixture; transfer to the prepared wire rack.
5. Spray the chicken with cooking spray. Bake until golden brown, about 35 minutes. Turn over and bake until golden brown and crispy, 35-40 minutes. Cool completely, then transfer to an airtight container.