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Zesty Italian BFC Recipe

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★★★★★

4.9 from 67 reviews

This Zesty Italian BFC (Baked Fried Chicken) recipe features bone-in, skin-on chicken thighs and drumsticks marinated in zesty Italian dressing and herbs, coated in a flavorful parmesan and panko breadcrumb mixture, then baked to crispy, golden perfection. It’s a healthier take on classic fried chicken, delivered with a crunchy crust and juicy interior.

Ingredients

Scale

Chicken & Marinade

  • 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

Breading

  • 2 ½ cups plain panko breadcrumbs
  • 2 cups seasoned panko breadcrumbs
  • 3 oz grated Parmesan cheese

Additional

  • ¼ cup olive oil (divided, about 1/8 cup for drizzling at each stage)

Instructions

  1. Marinate 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 thoroughly mix and coat the chicken. Set aside to marinate for at least 30 minutes to infuse the flavors.
  2. Prepare Breading Mixture: In a large ziplock bag, add the plain panko breadcrumbs, seasoned panko breadcrumbs, the remaining 1 packet of zesty Italian dressing mix, and grated Parmesan cheese. Seal the bag and shake well to evenly combine all the ingredients. Set aside.
  3. Prep Baking Setup: Line a baking sheet with aluminum foil and place a baking rack on top. The rack allows air circulation, ensuring the chicken crisps on all sides.
  4. Coat Chicken in Breadcrumbs: Remove the chicken from the marinade. Working in small batches (about 3 pieces at a time), place the chicken pieces in the ziplock bag with the breadcrumb mixture. Seal and shake to coat the chicken thoroughly. Remove coated pieces and place them on the prepared baking rack. If any areas are lightly coated, gently press additional breadcrumbs onto the chicken. Save leftover breadcrumbs in the bag for later use.
  5. Drizzle and Bake: Drizzle about 1/8 cup of olive oil evenly over the coated chicken. Transfer the baking sheet to a preheated oven at 425°F (220°C). Bake for 40 minutes, then carefully flip each piece of chicken. If any breading has come off, re-coat with additional breadcrumbs from the saved mixture. Drizzle another 1/8 cup of olive oil over the flipped side. Continue baking for an additional 20 minutes until golden and crispy.
  6. Serve: Remove the chicken from the oven once fully cooked and crispy. Let it rest for a few minutes before serving. Enjoy your zesty, crunchy BFC!

Notes

  • Using a baking rack is essential for crispy chicken on all sides since it elevates the chicken and allows air to circulate.
  • Make sure the chicken is patted dry before marinating to help the coating adhere better.
  • Flipping the chicken halfway through baking ensures even crispiness; handle gently to keep the breading intact.
  • You can adjust the amount of olive oil drizzled to make the crust more or less crispy according to preference.
  • Letting the chicken rest after baking helps retain its juices for juicy bites.

Keywords: Zesty Italian BFC, baked fried chicken, crispy baked chicken, Italian seasoning chicken, Parmesan crust chicken

Find it online: https://kitchenbyrita.com/zesty-italian-bfc-recipe/