Description

Crispy, flavorful Zesty Italian BFC features bone-in, skin-on chicken thighs and drumsticks marinated in a zesty Italian dressing mix and herbs, then coated with a parmesan-infused breadcrumb mixture and baked to golden perfection. The baking rack allows air to circulate, resulting in irresistibly crispy chicken skin and a juicy, tender interior.

Ingredients

Scale

Chicken 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

Finishing

¼ cup olive oil (divided)

Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs and drumsticks with eggs, one packet of the zesty Italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Use your hands to mix thoroughly until all pieces are evenly coated. Cover and let the chicken marinate for at least 30 minutes to absorb the flavors.
Prepare the Breadcrumb Mixture: In a large ziplock bag, combine the 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 evenly mix all ingredients. Set aside.
Set Up Baking Rack: Line a baking sheet with aluminum foil and place a baking rack on top. The rack is essential for allowing air circulation to crisp the chicken evenly on all sides.
Coat the Chicken: Working in batches of about three pieces, place the marinated chicken into the breadcrumb mixture bag. Seal and shake the bag to thoroughly coat each piece with the breadcrumb blend. Arrange the coated chicken pieces on the prepared baking rack. Press additional breadcrumbs onto any spots that seem thinly coated. Reserve leftover breadcrumbs in the bag for later use.
Oil and Bake: Drizzle approximately 1/8 cup of olive oil evenly over the chicken pieces. Place the baking sheet with the rack into a preheated oven at 425°F. Bake for 1 hour total. At the 40-minute mark, carefully flip each chicken piece. If any breadcrumb coating has fallen off, press more breadcrumbs from the reserved bag onto those areas. Drizzle another 1/8 cup (or more) of olive oil over the flipped side. Continue baking for the remaining 20 minutes until the chicken is golden brown and crispy.
Serve: Remove the chicken from the oven and allow it to rest for a few minutes. Serve hot and enjoy the crispy, zesty flavors!

Notes

Using a baking rack is crucial for even crisping and prevents soggy bottoms.
Make sure the chicken is patted dry before marinating to enhance breadcrumb adhesion.
Feel free to substitute fresh herbs for dried rosemary and parsley if preferred for a fresher taste.
If you don’t have zesty Italian dressing mix, you can use a combination of Italian seasoning, garlic powder, onion powder, and crushed red pepper flakes.
For extra crispiness, you can broil the chicken for 2-3 minutes at the end, watching closely to avoid burning.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: Italian-American

Keywords: Zesty Italian BFC, baked fried chicken, crispy baked chicken, Italian dressing chicken, parmesan breadcrumb chicken