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Copycat Longhorn Parmesan Crusted Chicken

Copycat Longhorn Parmesan Crusted Chicken
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This Copycat Longhorn Parmesan Crusted Chicken recipe delivers the same golden, crispy, and flavorful crust paired with tender, juicy chicken breasts. Perfect for home cooking, it uses simple ingredients and easy steps to replicate the restaurant favorite with a rich Parmesan and herb coating that everyone will love.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts, pounded to even thickness

Coating

  • 1 cup finely grated Parmesan cheese
  • 1 cup panko breadcrumbs (or gluten-free alternative)
  • 1 tsp Italian seasoning (or substitute with fresh rosemary or thyme)
  • 1/2 tsp garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten

Cooking Fat

  • 2–3 tbsp olive oil or butter for frying (or for baking brush or spray oil)

Instructions

  1. Prepare the Chicken: Pound chicken breasts to an even thickness using a meat mallet or rolling pin to ensure uniform cooking and juicy texture.
  2. Set Up the Breading Station: In three shallow dishes, place seasoned flour (with salt and pepper), beaten eggs, and a combined mixture of panko breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
  3. Dredge the Chicken: First, coat each chicken breast in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs. Finally, press firmly into the breadcrumb-Parmesan mixture to form a thick, even crust.
  4. Cook Until Golden: Heat olive oil or butter in a skillet over medium heat. Cook the chicken breasts for about 4-5 minutes per side, until the crust is golden brown and an internal temperature of 165°F (74°C) is reached. Alternatively, bake at 425°F (220°C) for 20-25 minutes on a greased baking sheet, flipping halfway through.
  5. Rest and Serve: Let the chicken rest for a few minutes to lock in the juices. Serve whole or sliced, garnished with extra Parmesan, fresh parsley, or a squeeze of lemon for brightness.

Notes

  • Use a meat mallet or rolling pin to pound chicken evenly for consistent cooking.
  • Freshly grate Parmesan cheese instead of pre-grated for better melting and flavor.
  • Press breadcrumbs firmly onto the chicken for a thicker, crunchier crust.
  • Cook over medium heat to avoid burning the crust before chicken is fully cooked.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety and juiciness.
  • Allow cooked chicken to rest briefly to keep it moist when sliced.
  • For a gluten-free version, substitute panko with gluten-free crackers or almond meal and use gluten-free flour.
  • To make it spicy, add smoked paprika or cayenne pepper to the breadcrumb mix.
  • For a dairy-free option, replace Parmesan with dairy-free cheese or nutritional yeast.
  • Reheat leftovers in an oven at 350°F (175°C) on a wire rack to preserve crispiness; avoid microwaving.

Nutrition

Keywords: Longhorn, parmesan crusted chicken, copycat recipe, crispy chicken, panko chicken, restaurant-style chicken

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