Mix lemon juice and lemon zest in large bowl. Add water and brown sugar and stir to dissolve. Whisk in buttermilk. Pierce chicken with fork several times and season with salt and pepper. Toss into the marinade. Cover and refrigerate 4 hours or overnight.
Bring chicken to room temperature. Preheat oven to 400 degrees F. Remove chicken from marinade and throw away the remaining marinade. Stir together panko, cayenee, thyme, salt and pepper in a bowl. Smear chicken with mayonnaise and then dredge in the bread crumb mixture. Put the chicken on a rack and place in the refrigerator until hardened to help the coating stick better.
Heat the olive oil in a large skillet and brown the chicken on one side. Flip the chicken and place the pan in the oven. Cook for 20 to 25 minutes until done.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 67mg||21 %|
|Sodium 279mg||10 %|
|Potassium 438.3mg||12 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.7g|
|Protein 29.7g||42 %|
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Calories per serving: 259
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