Dinner

Zesty Italian BFC Recipe

ByRita Bennet February 4, 2026February 4, 2026

Introduction

This Zesty Italian BFC is a flavorful twist on classic fried chicken, baked to crispy perfection. Marinated in a zesty Italian dressing blend and coated with Parmesan-infused breadcrumbs, it’s a delicious and easy meal that’s sure to impress.

A close-up image shows a piece of crispy breaded chicken being held by silver tongs. The chicken has a rough, crunchy texture with a golden-brown color and some darker, almost burnt spots on the edges. Small green herbs and seasoning are visible in the breading. In the background, several more pieces of breaded chicken rest on a metal cooling rack over a white marbled surface, with a bright kitchen blurred behind. The lighting highlights the crispy crust and juicy inside of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 lbs bone-in, skin-on chicken thighs (room temperature and 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 cheese
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 parsley, and cracked black pepper. Use your hands to mix 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 zip-top bag. Seal and shake well to combine. Set aside.
Step 3: Line a baking sheet with aluminum foil and place a baking rack on top. This setup helps crisp the chicken on both sides.
Step 4: After marinating, add 3 pieces of chicken at a time into the breadcrumb mixture bag. Seal and shake to coat each piece thoroughly. Transfer coated chicken onto the baking rack. Press additional breadcrumbs onto any bare spots. Save leftover breadcrumbs for later.

Step 5: Drizzle about 1/8 cup of olive oil evenly over the chicken. Bake in a preheated oven at 425°F for 1 hour. At 40 minutes, carefully flip each piece, add more breadcrumbs to any bare spots, drizzle another 1/8 cup olive oil, and continue baking for the final 20 minutes. Serve hot and enjoy!

Tips & Variations

For extra crispiness, use a convection oven if available and monitor cooking time accordingly.
Substitute fresh rosemary for dried to add a brighter herbal note.

Try adding a pinch of red pepper flakes to the breadcrumb mix for a spicy kick.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 350°F until warmed through and crispy, about 10-15 minutes. Avoid microwaving to keep the coating crisp.

How to Serve

The image shows a close-up of a crispy, golden-brown breaded cauliflower floret held by a pair of metal tongs. The cauliflower's outer layer has a rough texture from the crunchy breading mixed with green herbs and some darker toasted spots for an extra crisp look. Below the floret, there is a rack filled with more similarly breaded cauliflower pieces, all resting on a white marbled textured surface. The background shows a blurry kitchen setting with cabinets and counters in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time accordingly as boneless pieces cook faster and may dry out if overbaked.

Is it possible to make this recipe gluten-free?

To make it gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs and ensure that your Italian dressing mix contains no gluten ingredients.