Easy Copycat Longhorn Parmesan Crusted Chicken Recipe

If you’ve ever craved the perfect blend of crispy, cheesy, and flavorful chicken right at home, this Copycat Longhorn Parmesan Crusted Chicken recipe is your new best friend. It captures the delicious crunch and rich taste of the restaurant favorite with simple pantry ingredients. Whether it’s a weeknight dinner or a special occasion, this easy recipe brings golden, perfectly seasoned parmesan-crusted chicken right to your table, promising a mouthwatering experience every time.

Why You’ll Love This Recipe

• Quick and Effortless: Ready in under 30 minutes, perfect for busy nights when you want something tasty fast.
• Cheesy Crunch: The parmesan crust adds a crispy, savory layer that makes each bite irresistible.
• Restaurant Quality at Home: Enjoy the flavors of Longhorn Steakhouse without leaving your kitchen.
• Kid-Friendly: Mild seasoning and crunchy texture make it a hit with all ages.
• Customizable: Easily adjust spices and add herbs to suit your taste buds or dietary needs.

Ingredients You’ll Need

This Copycat Longhorn Parmesan Crusted Chicken recipe hinges on simple, accessible ingredients that together create layers of flavor and texture. Each item plays an important role in building that perfectly balanced crispy crust and juicy interior.

• Chicken breasts: Boneless, skinless chicken breasts are the ideal base—lean and easy to cook evenly.
• Parmesan cheese: Freshly grated parmesan delivers that signature cheesy crunch and depth of flavor.
• Panko breadcrumbs: Gives the crust extra lightness and crunch compared to ordinary breadcrumbs.
• Garlic powder: A subtle, aromatic hint that enhances the overall savory profile.
• Paprika: Adds a splash of color and gentle smokiness to the coating.
• Salt and pepper: Essential seasonings to bring all the flavors together.
• Eggs: Acts as a binder, holding the crust firmly on the chicken during cooking.
• Olive oil or butter: Used for frying to achieve a golden brown, crispy exterior.

Variations for Copycat Longhorn Parmesan Crusted Chicken

This recipe is incredibly versatile, allowing you to tailor it with simple tweaks or ingredient swaps. Feel free to adapt it to your preferences, dietary needs, or whatever you have on hand—the possibilities are deliciously endless.

• Spicy twist: Add cayenne pepper or chili flakes for a kick of heat in the crust.
• Herb infusion: Mix in dried oregano, thyme, or rosemary into the breadcrumb coating for fresh, earthy notes.
• Gluten-free option: Use gluten-free panko or crushed cornflakes to keep it crunchy while accommodating gluten sensitivities.
• Cheese blend: Combine parmesan with sharp cheddar or asiago for a richer, more complex flavor.
• Baking method: Skip frying and bake the chicken for a lighter, less oily version that’s still crispy.

How to Make Copycat Longhorn Parmesan Crusted Chicken

Step 1: Prepare the Chicken

Start by patting your chicken breasts dry to ensure the coating sticks well. If the breasts are thick, slice them horizontally to create even thinner cutlets, which cook faster and get crispier.

Step 2: Create the Coating

In one bowl, whisk the eggs thoroughly. In another bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and pepper. Mixing the dry ingredients together ensures an even, flavorful crust.

Step 3: Coat the Chicken

Dip each chicken piece first into the egg wash, letting excess drip off, then press it firmly into the breadcrumb mixture until fully coated. This dual-dipping step locks in a crunchy, cheesy crust that holds during cooking.

Step 4: Cook to Golden Perfection

Heat olive oil or butter in a skillet over medium heat. Carefully place the coated chicken and cook for about 4-5 minutes each side, or until golden brown and cooked through. The butter adds richness while the oil helps maintain that crisp crust.

Step 5: Rest and Serve

Transfer the cooked chicken to a paper towel-lined plate for a minute or two to drain excess oil. This step ensures your Copycat Longhorn Parmesan Crusted Chicken stays crunchy and juicy when served.

Pro Tips for Making Copycat Longhorn Parmesan Crusted Chicken

• Even Thickness: Pound chicken breasts to an even thickness for uniform cooking and a perfect crust every time.
• Fresh Parmesan: Use freshly grated parmesan instead of pre-shredded, which often contains anti-caking agents that affect crust texture.
• Don’t Overcrowd the Pan: Give each piece space while frying so the chicken crisps rather than steams.
• Oil Temperature: Keep the oil at medium heat to avoid burning the crust while ensuring the chicken cooks through.
• Resting Time: Let chicken rest before cutting to retain juices and maximize tenderness.

How to Serve Copycat Longhorn Parmesan Crusted Chicken

Garnishes

Fresh parsley or basil scattered over the cooked chicken brightens the plate visually and adds a pop of fresh herb flavor that balances the richness of the parmesan crust.

Side Dishes

Pair this chicken with creamy mashed potatoes, roasted vegetables, or a crisp Caesar salad for a complete and satisfying meal that complements every bite.

Creative Ways to Present

Slice the chicken and serve it over a bed of garlic butter noodles or alongside a zesty lemon risotto for an elevated presentation that impresses guests and family alike.

Make Ahead and Storage

Storing Leftovers

Place cooled chicken in an airtight container and refrigerate for up to 3 days. The crust may lose some crispiness but reheating can help restore it.

Freezing

Wrap each piece tightly in foil or plastic wrap, then freeze in a zip-lock bag for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to regain crispiness without drying out the chicken, avoiding microwaving as it softens the crust.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work well and stay juicy, but cook them a bit longer as they tend to be thicker and fattier than breasts.

Is it possible to bake instead of fry?

Yes, baking at 425°F for about 20-25 minutes on a greased baking sheet works great and yields a crispy crust with less oil.

What can I substitute for panko breadcrumbs?

You can use crushed cornflakes, regular breadcrumbs, or even ground nuts for a unique crunch, just keep in mind it may alter the texture slightly.

How do I prevent the coating from falling off?

Make sure the chicken is dry before coating, dip it fully in the egg wash, and press the breadcrumbs firmly onto the surface to help the crust adhere properly.

Can I prepare the chicken ahead of time before cooking?

Yes, you can coat the chicken and refrigerate it for up to 24 hours before cooking, which also helps the flavors meld.

Final Thoughts

Ready to bring the indulgent taste of your favorite restaurant right into your kitchen? This Copycat Longhorn Parmesan Crusted Chicken is simple, flavorful, and downright addictive. Grab those fresh ingredients and give this recipe a try—you’ll wonder why you didn’t make it sooner!

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