Zesty Italian BFC Recipe
Introduction
This Zesty Italian BFC is a flavorful twist on classic baked fried chicken, packed with Italian herbs and a crispy parmesan breadcrumb coating. It’s juicy, tender, and has a perfect balance of zesty spices that will satisfy your craving for something crunchy and delicious without the deep fry.
Ingredients
- 2.5 lbs bone-in, skin-on chicken thighs (room temperature & patted dry)
- 2 lbs chicken drumsticks
- 2 eggs
- 2 packets of zesty Italian dressing mix (divided)
- 2 tbsp dried rosemary
- ¼ cup chopped fresh parsley
- 1 tsp cracked black pepper
- 2 ½ cups plain panko breadcrumbs
- 2 cups seasoned panko breadcrumbs
- 3 oz grated parmesan
- ¼ cup olive oil (divided)
Instructions
- Step 1: In a large bowl, combine chicken thighs, drumsticks, eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Mix well with your hands until everything is evenly incorporated. Set aside to marinate for at least 30 minutes.
- Step 2: Place plain breadcrumbs, seasoned breadcrumbs, the remaining packet of zesty Italian dressing mix, and grated parmesan into a large ziplock bag. Seal the bag and shake to combine. Set aside.
- Step 3: Line a baking sheet with aluminum foil and place a baking rack on top. This will help the chicken crisp evenly on all sides.
- Step 4: After marinating, add 3 pieces of chicken at a time into the breadcrumb bag. Seal the bag and shake to fully coat the chicken in the breadcrumb mixture. Transfer coated chicken to the baking rack. Press extra breadcrumbs onto any bare spots. Save leftover breadcrumbs for later.
- Step 5: Drizzle about 1/8 cup of olive oil over the chicken on the rack. Bake at 425°F for 1 hour. At the 40-minute mark, flip each piece, add more breadcrumbs if needed, drizzle another 1/8 cup of olive oil on top, and continue baking for the remaining 20 minutes. Serve and enjoy!
Tips & Variations
- Use a baking rack to ensure the chicken crisps evenly and doesn’t become soggy on the bottom.
- Substitute fresh rosemary for dried if available for a more vibrant herbal flavor.
- Add a pinch of red pepper flakes to the breadcrumb mix for a mildly spicy kick.
- For extra crispiness, double coat the chicken by repeating the breadcrumb coating process.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking rack in a 375°F oven for 10-15 minutes until warmed through and crispy. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless pieces will work, but bone-in chicken tends to stay juicier during baking and offers more flavor.
Is it necessary to marinate the chicken for 30 minutes?
Marinating helps infuse flavor and tenderize the chicken, but if you’re short on time, even 15 minutes will improve the taste.
PrintZesty Italian BFC Recipe
Zesty Italian BFC is a flavorful and crispy baked fried chicken recipe featuring bone-in, skin-on chicken thighs and drumsticks marinated in zesty Italian dressing and herbs, coated with a Parmesan-infused breadcrumb mix, and baked to golden perfection for a healthier twist on classic fried chicken.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Marinade
- 2.5 lbs bone-in skin-on chicken thighs (room temperature & patted dry)
- 2 lbs chicken drumsticks
- 2 eggs
- 1 packet zesty Italian dressing mix
- 2 tbsp dried rosemary
- ¼ cup chopped fresh parsley
- 1 tsp cracked black pepper
Breadcrumb Coating
- 2 ½ cups plain panko breadcrumbs
- 2 cups seasoned panko breadcrumbs
- 1 packet zesty Italian dressing mix
- 3 oz grated Parmesan cheese
Other
- ¼ cup olive oil (divided, approx. 1/8 cup for each side when baking)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs, chicken drumsticks, eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Use your hands to thoroughly mix until all ingredients are well incorporated. Cover and let the chicken marinate for at least 30 minutes to absorb the flavors.
- Prepare the Breadcrumb Mixture: In a large Ziploc bag, add the plain panko breadcrumbs, seasoned panko breadcrumbs, the remaining packet of zesty Italian dressing mix, and grated Parmesan cheese. Seal the bag and shake vigorously to evenly combine all the dry ingredients.
- Setup for Baking: Line a baking sheet with aluminum foil and place a baking rack on top. The baking rack allows heat circulation and ensures the chicken crisps evenly on all sides.
- Coat the Chicken: Once marinated, working in batches of about three pieces at a time, add the chicken pieces into the breadcrumb mixture bag. Seal the bag and shake until each piece is fully coated. Transfer coated chicken onto the prepared baking rack. Press any uncovered spots on the chicken with leftover breadcrumbs for complete coverage. Save remaining breadcrumbs for later use.
- Apply Oil and Bake: Drizzle approximately 1/8 cup of olive oil evenly over the coated chicken pieces on the rack to help crispiness and browning. Place the baking sheet in a preheated oven at 425°F (220°C) and bake for 1 hour total. After 40 minutes, carefully flip each piece to ensure even cooking. If some breading detached, press more from the saved breadcrumbs onto those spots. Drizzle another 1/8 cup of olive oil over the flipped pieces and continue baking for the remaining 20 minutes.
- Serve: Once baked to a golden crispy finish and internal chicken temperature is safe, remove from oven and serve hot. Enjoy your crispy, zesty Italian baked fried chicken!
Notes
- Marinating the chicken for longer, up to 2 hours or overnight, will deepen the flavor.
- Using a wire rack on the baking sheet is essential for crispiness, allowing fat and moisture to drip away.
- Ensure chicken is patted dry before marinating to help the coating adhere better.
- You can substitute fresh herbs if preferred, but drying rosemary and parsley works well with this recipe.
- Check the internal temperature of chicken with a meat thermometer for safety; it should reach 165°F (74°C).
- Use a light drizzle of olive oil; too much oil may reduce crispiness by making the coating soggy.
Keywords: Zesty Italian chicken, baked fried chicken, crispy chicken, Parmesan breadcrumb chicken, Italian dressing chicken, baked chicken recipe
