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Crispy Longhorn Steakhouse Parmesan Chicken

Crispy Longhorn Steakhouse Parmesan Chicken
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Crispy Longhorn Steakhouse Parmesan Chicken delivers a perfect balance of a crunchy, golden crust and juicy, tender chicken inside. This flavorful dish, inspired by the famous steakhouse recipe, features a cheesy, garlicky coating with aromatic herbs. Easy to make with common ingredients, it can be pan-fried or baked for a restaurant-quality meal at home.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Breading and Coating

  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Binding and Cooking

  • 2 large eggs, beaten
  • 2 tablespoons olive oil or butter (for frying or baking)

Optional Variations (not mandatory)

  • Cayenne pepper or crushed red pepper flakes (for spicy kick)
  • Gluten-free panko breadcrumbs (for gluten-free option)
  • Additional cheeses like mozzarella or Asiago (for extra cheesy)
  • Fresh herbs like parsley, thyme, or rosemary (for flavor variation)

Instructions

  1. Prepare the Chicken: Trim any excess fat and gently pound the chicken breasts to an even thickness. This ensures uniform cooking and helps keep the chicken juicy inside.
  2. Make the Breading Station: Set up three shallow dishes: one with beaten eggs lightly seasoned with salt and pepper, one with a mixture of Italian breadcrumbs, grated Parmesan, garlic powder, dried oregano, and basil, and one empty dish to rest the coated chicken.
  3. Coat the Chicken: Dip each chicken breast into the egg mixture, ensuring full coating. Then dredge in the Parmesan-breadcrumb mixture, pressing the coating gently but firmly so it sticks well to both sides.
  4. Cook the Chicken: For pan-frying, heat olive oil or butter over medium heat and cook chicken breasts about 4-5 minutes per side until golden brown and cooked through. For baking, preheat oven to 400°F (200°C), place coated chicken on a greased baking sheet, lightly spray with oil, and bake for 20-25 minutes until crispy and done.
  5. Rest and Serve: Let the chicken rest for a few minutes after cooking to lock in juices. Serve hot with optional garnishes like freshly chopped parsley, extra Parmesan, or a squeeze of lemon for best flavor and crunch.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and adhesion.
  • Press the breadcrumb coating firmly onto the chicken to prevent it from falling off during cooking.
  • Do not overcrowd the pan when frying; cook in batches if necessary to maintain temperature and crispness.
  • Monitor cooking time carefully to avoid drying out the chicken.
  • Pat chicken dry before breading to help the coating adhere better.
  • Baking is a healthy alternative; lightly spray breaded chicken with oil and flip halfway for even crispiness.
  • Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen up to 2 months.
  • Reheat leftovers in a hot oven or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Parmesan chicken, crispy chicken, Longhorn Steakhouse copycat, baked chicken, pan-fried chicken, easy dinner, cheesy chicken

Find it online: https://emillycooks.com/crispy-longhorn-steakhouse-parmesan-chicken/