This yummy Parmesan chicken is crispy on the outside and juicy on the inside, just like you’d enjoy at Longhorn Steakhouse. It’s coated in a tasty parmesan breadcrumb mixture that’s hard to resist!
I love making this at home because it’s super simple and makes me feel like a chef! Pair it with some veggies or pasta, and you’re ready for a delicious meal that’ll impress anyone! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this dish, as they cook evenly. If you want to change things up, try using chicken thighs for a juicier flavor.
Buttermilk: Buttermilk helps make the chicken tender and adds flavor. If you don’t have any, you can easily make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes!
Breadcrumbs: Italian seasoned breadcrumbs add great flavor, but if you have plain breadcrumbs, that’s fine! You can add dried Italian herbs or spices to them for extra taste.
Parmesan Cheese: Freshly grated Parmesan cheese is best because it melts nicely and adds richness. If you want a substitute, try Pecorino Romano for a sharper taste, or even a blend of mozzarella and Parmesan for a different texture.
How Do You Ensure the Chicken is Perfectly Cooked and Crispy?
Achieving perfectly cooked and crispy chicken is key! Start by pounding the chicken to an even thickness, about 1/2 inch thick. This step helps the chicken cook evenly without burning the outside.
- Set up a dredging station with flour, eggs, and the breadcrumb mixture. Dipping in flour first helps the egg stick better.
- Heat oil until shimmering before adding the chicken; this prevents the coating from soaking up too much oil and keeps the chicken crispy.
- Cook for about 4-5 minutes per side. Don’t rush it; flipping too early can cause the coating to fall off. Use a meat thermometer to check for doneness at 165°F (74°C).
Easy Longhorn Steakhouse Style Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- Olive oil or vegetable oil, for frying
- Optional garnish: chopped fresh parsley and extra grated Parmesan
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15-20 minutes to cook, totaling around 30-35 minutes. It’s a quick and delicious meal that can easily fit into your busy schedule!
Step-by-Step Instructions:
1. Preparing the Chicken
First, place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and ensures it’s tender and juicy.
2. Setting Up Your Dredging Station
In a shallow bowl, pour the buttermilk and set it aside. In another medium bowl, mix together the Italian seasoned breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. In a third bowl, whisk the eggs until they are well combined. Finally, place the flour in a shallow dish for dredging.
3. Coating the Chicken
Now it’s time to coat the chicken! Start by dipping each chicken breast into the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any extra egg drip off before coating it with the Parmesan breadcrumb mixture. Press the breadcrumbs gently onto the chicken to ensure they stick well.
4. Cooking the Chicken
In a large skillet, heat about 1/4 inch of oil over medium heat until it’s shimmering. Carefully add the coated chicken breasts to the hot oil. Cook the chicken for about 4-5 minutes on each side, or until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
5. Serving Your Dish
Once cooked, remove the chicken from the skillet and let it drain on paper towels to remove any excess oil. Serve the chicken hot, garnished with chopped fresh parsley and extra grated Parmesan if desired. Pair it with your favorite sides for a delicious meal!
Your homemade Longhorn Steakhouse Style Parmesan Chicken is ready to enjoy! It’s crispy, flavorful, and sure to please everyone at the table.
FAQ for Easy Longhorn Steakhouse Style Parmesan Chicken
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes to thicken before using.
What If I Don’t Have Italian Seasoned Breadcrumbs?
No problem! You can use plain breadcrumbs and enhance them by adding your own Italian herbs and spices, like oregano, basil, and garlic powder, to achieve that similar flavor.
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through for crispy results!
Can I Bake Instead of Frying the Chicken?
Yes, you can bake the chicken for a healthier version! Preheat your oven to 400°F (200°C). Place the coated chicken on a lined baking sheet and spray lightly with cooking oil. Bake for 20-25 minutes, or until fully cooked and golden brown.
