Description
Enjoy a crispy, cheesy, and tender chicken meal with this Copycat Longhorn Parmesan Crusted Chicken recipe. It replicates the beloved Longhorn Steakhouse flavor with an easy-to-make, crunchy Parmesan and panko breadcrumb crust enveloping juicy chicken breasts. Perfect for weeknight dinners or special occasions, this versatile dish is quick to prepare, family-friendly, and sure to become a new favorite.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese (freshly grated recommended)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour (or gluten-free flour alternative)
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil or vegetable oil, for frying
Instructions
- Prepare the Chicken: Pound the boneless, skinless chicken breasts to an even thickness to ensure uniform cooking and help retain juiciness while allowing the crust to crisp evenly.
- Set up the Breading Stations: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of grated Parmesan, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Coat the Chicken: Dredge each chicken breast first in flour, shaking off any excess. Next, dip it into the beaten eggs, letting the extra drip off. Finally, press the chicken firmly into the Parmesan breadcrumb mixture until fully coated on both sides.
- Fry to Golden Perfection: Heat olive or vegetable oil in a skillet over medium heat. When hot, add the breaded chicken breasts carefully and cook for about 4-5 minutes per side until the crust is golden and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Allow the chicken to rest for a few minutes after cooking to lock in juices before slicing or serving whole. This ensures a moist and tender bite every time.
Notes
- Even thickness: Pounding chicken breasts guarantees consistent cooking and a crispy coating.
- Don’t rush breading: Press the coating firmly so it adheres well during frying.
- Oil temperature: Maintain medium heat to prevent burning the crust before the chicken is cooked through.
- Use fresh Parmesan: Freshly grated cheese offers better flavor and texture than pre-grated varieties.
- Let it rest: Resting after cooking keeps the chicken juicy and tender.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Parmesan crusted chicken, crispy chicken recipe, copycat Longhorn chicken, panko crust chicken, easy chicken dinner