Introduction

This Zesty Italian BFC (Baked Fried Chicken) combines the bold flavors of Italian seasoning with a crispy, golden crust. It’s a delicious twist on classic fried chicken that’s baked to perfection for a healthier, less messy meal. Perfect for any occasion, this recipe delivers mouthwatering results every time.

A close-up of a crispy, breaded fried chicken piece held by silver tongs showing a crunchy golden-brown crust with green herb flakes and small burnt edges, revealing a juicy white inside underneath the coating. In the blurry background, more pieces of the same fried chicken rest on a wire rack, all with similarly textured crunchy crusts in a home kitchen setting with soft natural light and a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

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, drumsticks, eggs, 1 packet of zesty Italian dressing mix, dried rosemary, chopped parsley, and cracked black pepper. Use your hands to mix everything until well incorporated. Set aside to marinate for at least 30 minutes.

Step 2: In a large zip-top bag, add plain panko breadcrumbs, seasoned panko breadcrumbs, the remaining packet of zesty Italian dressing mix, and grated Parmesan. Seal and shake the bag to mix evenly. Set aside.

Step 3: Prepare a baking sheet by lining it with aluminum foil and placing a baking rack on top. The rack allows the chicken to get crispy on all sides.

Step 4: After marinating, add a few pieces of chicken at a time (about 3) into the breadcrumb bag. Seal and shake to coat the chicken thoroughly. Place coated chicken pieces on the prepared baking rack. Press additional breadcrumbs on any bare spots. Reserve leftover breadcrumbs for later.

Step 5: Drizzle about 1/8 cup of olive oil evenly over the coated chicken. Bake at 425°F for 1 hour. After 40 minutes, flip each piece carefully, recoat any areas with breadcrumbs from the reserved mixture, and drizzle another 1/8 cup of olive oil. Bake for the remaining 20 minutes until golden and crispy. Serve and enjoy!

Tips & Variations

For extra flavor, let the chicken marinate overnight in the refrigerator.

Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.

Try swapping dried rosemary with dried oregano or thyme for a different herbal note.

If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time as boneless pieces will cook faster—check for doneness accordingly.

Is it necessary to use the baking rack?

The baking rack helps air circulate around the chicken, making it crispy on all sides. If you don’t have one, place the chicken directly on foil-lined baking sheet but be aware it may not be as crispy underneath.