Print

Parmesan Crusted Chicken (Longhorn Steakhouse Copycat)

Parmesan Crusted Chicken (Longhorn Steakhouse Copycat)
Print Recipe

This Parmesan Crusted Chicken (Longhorn Steakhouse Copycat) recipe delivers a crispy, golden crust with a rich, cheesy flavor that perfectly replicates the beloved restaurant dish. Quick to prepare and made with simple pantry staples, it’s a family-friendly meal that’s perfect for weeknights or special dinners. The crunchy Parmesan and panko coating ensures a delicious, savory bite every time.

Ingredients

Scale

Main Ingredients

  • 2 boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter (for frying)

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken breasts and pat them dry thoroughly with paper towels to ensure the coating adheres properly and crisps up well.
  2. Set Up the Breading Station: Arrange three shallow bowls: one with flour lightly seasoned with salt and pepper, one with beaten eggs mixed with a splash of water, and one with the breadcrumb mixture (combine panko, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper).
  3. Coat the Chicken: Dip each chicken breast first into the flour, shaking off any excess, then into the egg wash, and finally press firmly into the Parmesan breadcrumb mixture, making sure every part is thoroughly coated for maximum crunch.
  4. Fry the Chicken: Heat olive oil or butter over medium heat in a skillet. Fry the coated chicken breasts for 4 to 5 minutes per side or until they develop a golden-brown crust and are cooked through, reaching an internal temperature of 165°F (74°C).
  5. Rest and Serve: Remove chicken from the skillet and let it rest for a few minutes on a wire rack or paper towels to maintain crispiness before serving.

Notes

  • Dry Chicken is Key: Pat chicken dry before breading to help the coating stick and fry crispy.
  • Use Fresh Parmesan: Freshly grated cheese improves flavor and crust texture.
  • Don’t Overcrowd the Pan: Fry in batches to keep oil temperature steady and ensure even cooking.
  • Maintain Medium Heat: Prevent crust burning or sogginess by controlling skillet temperature.
  • Rest Before Serving: Rest chicken briefly to let juices redistribute and the crust set.

Nutrition

Keywords: Parmesan Crusted Chicken, Longhorn Steakhouse Copycat, crispy chicken, panko crust, easy dinner, family meal

Find it online: https://mealsbylina.com/parmesan-crusted-chicken-longhorn-steakhouse-copycat/