Zesty Italian BFC Recipe

Introduction

This Zesty Italian BFC (Baked Fried Chicken) recipe delivers crispy, flavorful chicken with the bright, tangy notes of Italian seasoning. Using a simple marinade and a crunchy breadcrumb coating, you’ll enjoy a healthier take on classic fried chicken that’s perfect for any meal.

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

1. Step 1: In a large bowl, combine the chicken thighs, chicken drumsticks, eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped parsley, and cracked black pepper. Use your hands to mix everything until fully incorporated. Set aside to marinate for at least 30 minutes.
2. Step 2: In a large ziplock bag, add the plain panko breadcrumbs, seasoned panko breadcrumbs, remaining packet of zesty Italian dressing mix, and grated parmesan. Seal the bag and shake well to combine all the dry ingredients. Set aside.
3. Step 3: Line a baking sheet with aluminum foil and place a baking rack on top. The rack helps the chicken get crispy all over.
4. Step 4: Once the chicken has marinated, add a few pieces (about 3 at a time) into the breadcrumb bag. Seal and shake until the chicken is evenly coated. Place coated chicken pieces on the prepared baking rack. If any spots look thinly coated, press more breadcrumbs onto the chicken. Save leftover breadcrumbs for later.
5. Step 5: Drizzle about 1/8 cup of olive oil over the coated chicken. Bake at 425°F (220°C) for 1 hour total. After 40 minutes, flip each piece carefully. If any breading has fallen off, recoat the spots with leftover breadcrumbs. Drizzle another 1/8 cup of olive oil over the flipped side. Continue baking for the remaining 20 minutes until golden and crispy. Serve and enjoy!

Tips & Variations

• For extra crispiness, use a convection oven setting if available.
• Substitute fresh rosemary for dried if preferred, using three times the amount.
• Add a pinch of cayenne pepper to the breadcrumb mix for a spicy kick.
• Let the chicken marinate longer (up to 4 hours) to enhance flavor.
• Use gluten-free panko breadcrumbs to make this recipe gluten-free.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to maintain crispiness. Avoid microwaving as it may soften the breading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time accordingly since they will cook faster than bone-in pieces.

Is it necessary to use both plain and seasoned panko breadcrumbs?

Combining plain and seasoned panko, along with the zesty Italian seasoning and parmesan, creates a more complex and flavorful crust, but you can use all seasoned breadcrumbs if preferred.

Zesty Italian BFC Recipe

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4.9 from 132 reviews

This Zesty Italian Baked Fried Chicken recipe features juicy bone-in, skin-on chicken thighs and drumsticks marinated in zesty Italian dressing mix, rosemary, fresh parsley, and black pepper, then coated in a flavorful blend of plain and seasoned panko breadcrumbs with parmesan cheese. Baked in the oven to crispy perfection, this healthier take on fried chicken delivers bold Italian flavors and a delightful crunch without deep frying.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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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

Breading

• 2 ½ cups plain panko breadcrumbs
• 2 cups seasoned panko breadcrumbs
• 1 packet zesty Italian dressing mix
• 3 oz grated parmesan cheese

Oils

• ¼ cup olive oil (divided)

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken thighs and drumsticks with the eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Use your hands to mix everything thoroughly until well incorporated. Cover and set aside to marinate for at least 30 minutes to allow the flavors to penetrate.
2. Prepare the Breadcrumb Mixture: In a large ziplock bag, add the plain panko breadcrumbs, seasoned panko breadcrumbs, the remaining 1 packet of zesty Italian dressing mix, and the grated parmesan cheese. Seal the bag and shake vigorously to combine all the ingredients evenly. Set aside this breadcrumb mixture for coating the chicken later.
3. Set Up Baking Station: Line a baking sheet with aluminum foil and place a baking rack on top. The rack is essential for allowing air circulation underneath the chicken to ensure crispy coating on all sides during baking.
4. Coat the Chicken: Working in batches (about 3 pieces at a time), place chicken pieces into the ziplock bag containing the breadcrumb mixture. Seal the bag and shake well to fully coat each piece with the breadcrumb mixture. Remove the coated chicken and arrange on the baking rack on the prepared baking sheet. If any spots are missed, gently press extra breadcrumbs onto those areas. Save leftover breadcrumbs in the bag for re-coating as needed.
5. Bake and Flip: Drizzle approximately 1/8 cup of olive oil evenly over the top of the breadcrumb-coated chicken pieces. Place the baking sheet in a preheated oven at 425°F. Bake for 40 minutes, then carefully flip each piece. If any breadcrumb coating has fallen off, press on additional breadcrumbs from the reserved mixture. Drizzle another 1/8 cup of olive oil over the flipped side. Continue baking for a final 20 minutes until the chicken is golden brown and crispy.
6. Serve: Remove the chicken from the oven and let it rest briefly before serving. Enjoy your crispy, zesty Italian baked fried chicken!

Notes

• For best flavor, marinate the chicken for at least 30 minutes but up to 2 hours if time permits.
• Using a baking rack is crucial to achieve a crispy crust all around the chicken without sogginess.
• If you don’t have seasoned panko breadcrumbs, you can substitute with plain panko and add additional Italian seasoning or dried herbs.
• The olive oil helps crisp the breadcrumbs during baking, so don’t skip the drizzling step.
• Cooking times may vary slightly depending on the size of your chicken pieces; always ensure poultry is cooked to an internal temperature of 165°F.

Keywords: Baked fried chicken, zesty Italian chicken, crispy chicken thighs, Italian breadcrumb chicken, oven fried chicken