In recent times, chicken-based food items have seen a surge in demand due to their high-quality protein and essential nutrients. However, poultry products remain vulnerable to contamination by Escherichia coli (E. coli), including pathogenic strains that pose significant food safety challenges. This study investigates bacterial contamination in various chicken parts (thigh, breast, skin, gizzard, and liver) collected from five retail outlets and markets with different sanitation standards in Zagazig city, Sharkia Governorate, Egypt. The total Enterobacteriales count ranged from 5.38 to 5.55 log10 CFU/g, with gizzard samples showing the highest bacterial count of 5.55 ± 0.08 log10 CFU/g. Coliform levels were highest in gizzard samples with an average of 5.74 ± 0.10 log10 MPN/g. E. coli was detected in 33% of the samples, with the highest prevalence in gizzard (12/20; 60%) and liver (10/20; 50%). Additionally, 11 out of 33 E. coli isolates (33.3%) were Extended-Spectrum Beta-Lactamase (ESBL) producers, with liver samples showing the highest incidence (5/33; 15.15%). E. coli serotyping revealed diverse strains, particularly in gizzard samples. All 25 E. coli isolates carried the phoA and blaTEM genes, while none tested positive for blaSHV. Of the 33 E. coli isolates, 25 were tested for antimicrobial resistance. All tested isolates (100%) were resistant to ampicillin, while cefotaxime and cefoxitin exhibited complete sensitivity.