Zesty Italian BFC

Step 1

To a large bowl add in chicken thighs, chicken drumsticks, eggs, 1 packet zesty italian dressing mix, dried rosemary, chopped fresh parsley, and cracked black pepper. Mix that together using your hands until everything is incorporated. Set that aside to marinate for at least 30 minutes.

Step 2

In a large ziploc bag, add in plain breadcrumbs, seasoned breadcrumbs, 1 packet zesty italian dressing mix, and grated parmesan. Close the ziploc bag and shake that up to combine. Set it aside.

Step 3

Line a baking sheet with aluminum foil and place a baking rack on top of it. The baking rack is key to getting the chicken crispy on both sides.

Step 4

After your chicken is done marinating, take a piece of chicken and add it into the bag with the breadcrumbs (I did 3 pieces of chicken at a time). Close the ziploc bag and shake that up so the chicken can get fully coated in the breadcrumb mixture. Once it's coated in the breadcrumbs, set it on the baking sheet with the rack (if there's some empty spots on the chicken press some more breadcrumbs on it). Save the bag with the leftover breadcrumbs for later.

Step 5

Once all the pieces of chicken are coated in the breadcrumbs and on the baking rack, drizzle ABOUT an 1/8 cup (or more) of olive oil over top of the chicken. Now transfer the chicken into the oven at 425°F and bake it for 1 hour. Once it's been 40 minutes, flip each piece of chicken (if some of the breading came off, add more from the bag you saved), drizzle ABOUT another 1/8 cup (or more) of oil over that side, and let that bake for the remaining 20 minutes. Enjoy!