Introduction

This Zesty Italian BFC (Baked Fried Chicken) offers a flavorful twist on classic fried chicken with a crispy breadcrumb coating and a tangy Italian seasoning. Perfectly juicy on the inside and golden-crisp on the outside, it’s an easy baked chicken recipe that satisfies comfort food cravings without the mess of frying.

Ingredients

2.5 lbs bone-in, skin-on chicken thighs (room temperature & patted dry)
2 lbs chicken drumsticks
2 eggs
2 packets 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, chicken drumsticks, eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Use your hands to mix everything together until well incorporated. Set aside to marinate for at least 30 minutes.
Step 2: In a large ziplock bag, add plain breadcrumbs, seasoned breadcrumbs, the remaining packet of zesty Italian dressing mix, and grated parmesan. Seal the bag and shake well to combine. Set aside.
Step 3: Line a baking sheet with aluminum foil and place a baking rack on top. The rack helps the chicken get crispy on all sides.
Step 4: Once marinated, add 3 pieces of chicken at a time into the breadcrumb mixture bag. Seal and shake to fully coat each piece. Place coated chicken on the baking rack. Press extra breadcrumbs onto any spots that need more coverage. Save leftover breadcrumbs for later.
Step 5: Drizzle about 1/8 cup or more of olive oil evenly over the chicken pieces. Bake at 425°F for 1 hour. After 40 minutes, flip each piece of chicken carefully, add more breadcrumbs if needed, drizzle another 1/8 cup or more of olive oil on top, and continue baking for the remaining 20 minutes. Serve hot and enjoy!

Tips & Variations

For extra flavor, try adding garlic powder or smoked paprika to the breadcrumb mixture.
If you prefer a spicier kick, sprinkle some red pepper flakes into the marinade or breadcrumbs.
Use chicken wings or breast pieces if you want a different cut, adjusting bake time accordingly.
Make sure to pat the chicken dry before marinating to help the coating stick better.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 375°F oven for 10-15 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can substitute boneless chicken thighs or breasts, but reduce the baking time to prevent drying out. Keep an eye on the chicken and bake until the internal temperature reaches 165°F.

Is it necessary to flip the chicken halfway through baking?

Flipping the chicken helps achieve even crispiness on both sides. Additionally, adding more olive oil and breadcrumbs after flipping ensures a nice golden crust all around.

Zesty Italian BFC Recipe

Print Recipe

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4.8 from 62 reviews

This Zesty Italian BFC (Baked Fried Chicken) recipe features crispy, flavorful chicken thighs and drumsticks coated in a zesty Italian breadcrumb mixture and baked to golden perfection. Marinated with zesty Italian dressing and herbs, then double-coated with a blend of plain and seasoned panko breadcrumbs mixed with parmesan, this chicken delivers classic fried chicken texture without the deep frying, making it lighter and less messy but just as satisfying.

Author: Tara
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 8–10 servings 1x
Category: Main Dish
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 Ingredients

¼ cup olive oil (divided)

Instructions

Marinate the Chicken: In a large bowl, combine bone-in, skin-on 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 and coat the chicken pieces evenly. Cover and let the chicken marinate for at least 30 minutes to absorb the flavors.
Prepare the Breadcrumb Mixture: In a large ziplock bag, add 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 combine the dry ingredients thoroughly.
Set Up for Baking: Line a baking sheet with aluminum foil and place a baking rack on top. The rack allows air to circulate around the chicken, ensuring crispiness on all sides during baking.
Coat the Chicken with Breadcrumbs: Working in small batches (around 3 pieces at a time), add the marinated chicken pieces into the breadcrumb mixture bag. Seal and shake the bag so the chicken gets completely coated in the flavorful breadcrumb blend. Place coated chicken pieces on the prepared baking rack. If needed, press additional breadcrumbs onto any spots that look lightly coated. Keep any leftover breadcrumbs in the bag for later use.
Drizzle with Olive Oil: Drizzle about 1/8 cup (or a little more) of olive oil evenly over the coated chicken pieces to promote browning and crispness during baking.
Bake the Chicken: Preheat the oven to 425°F (220°C). Bake the chicken for 1 hour on the rack-lined baking sheet. After 40 minutes, carefully flip each piece of chicken. Re-coat any areas where breadcrumbs may have fallen off by pressing leftover breadcrumbs onto the chicken. Drizzle approximately another 1/8 cup of olive oil over the flipped side. Return to the oven and bake for the remaining 20 minutes until the chicken is golden brown, crispy, and cooked through.
Serve and Enjoy: Once baked, remove the chicken from the oven and let it rest briefly before serving. Enjoy your crispy, zesty Italian baked fried chicken hot!

Notes

Marinating the chicken for at least 30 minutes ensures the flavors penetrate well; for deeper flavor, marinate longer but not more than 4 hours.
Using a baking rack is essential to get crispy texture on all sides as it allows air circulation.
If some breadcrumbs fall off during flipping, pressing more from the reserved breadcrumbs helps maintain an even coating.
You can substitute fresh herbs based on availability, but rosemary and parsley complement the zesty Italian flavor best.
Ensure chicken pieces are patted dry before marinating to help the coating stick better.
Cooking times may vary depending on oven and chicken size; internal temperature should reach 165°F (74°C) for safe consumption.
Leftover chicken can be stored in an airtight container in the refrigerator up to 3 days and reheated in the oven for best crispiness.

Keywords: baked fried chicken, zesty italian chicken, crispy baked chicken, panko breadcrumb chicken, italian chicken recipe