This Copycat Longhorn Steakhouse Parmesan Chicken is a winner! It’s crispy, cheesy, and oh-so-delicious with a buttery coating that makes every bite a delight.
Honestly, who can resist crispy chicken topped with creamy Parmesan? I like to serve it with a side of veggies for a well-rounded meal, and it’s super easy to whip up any night of the week!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are ideal for this recipe. If you prefer, you can use chicken thighs for more flavor or even cutlets for quicker cooking.
Buttermilk: This is key for marinating to keep the chicken moist and tender. If you don’t have buttermilk, you can make your own by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using!
Flour: All-purpose flour works best for coating. If you’re gluten-free, try using a gluten-free flour blend or almond flour for a nutty flavor.
Parmesan Cheese: Freshly grated Parmesan gives the best texture. If unavailable, you can substitute it with Pecorino Romano or a store-bought grated version, but fresh is always better for taste.
How Do You Get the Chicken Crispy and Golden?
The secret to making your chicken crispy and golden lies in the dredging process and cooking technique. Here’s how to ensure your chicken turns out perfectly:
- Start by pounding the chicken to an even thickness. This helps it cook uniformly.
- Marinating in buttermilk is crucial! It adds moisture and flavor.
- When coating, make sure to press the flour mixture onto the chicken. This creates a nice crust!
- In the skillet, use medium heat to allow the chicken to cook through without burning the crust. Adjust the heat if necessary.
- Letting the cooked chicken rest on paper towels helps remove excess oil while keeping the coating crispy.
Follow these tips, and you’ll have mouthwatering Parmesan chicken that rivals any restaurant dish!
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and 30 minutes of marinating. Cooking takes another 15 minutes. In total, you’re looking at about 1 hour for this delicious dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding the chicken breasts to an even thickness of about ½ inch. This helps them cook evenly. Place the chicken in a bowl and pour the buttermilk over it. Cover the bowl and refrigerate for at least 30 minutes. This step tenderizes the chicken and infuses flavor.
2. Mix the Coating:
While the chicken is marinating, in a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, pepper, and grated Parmesan cheese. Mix well so that all the seasonings are evenly distributed.
3. Beat the Eggs:
In a separate shallow bowl, beat the eggs until smooth. This will help the flour coating stick to the chicken well.
4. Coat the Chicken:
After marinating, remove the chicken from the buttermilk. Dip each piece into the beaten eggs, making sure to coat both sides. Then dredge it in the flour mixture, pressing lightly to adhere. Set aside each piece on a plate while you prepare for cooking.
5. Sauté the Chicken:
In a large skillet over medium heat, melt the butter together with the olive oil. This combination helps to achieve a rich flavor. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
6. Cook the Chicken:
Carefully add the coated chicken breasts to the skillet. Cook them for about 5-6 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Turn them gently to avoid breaking the crust.
7. Drain and Serve:
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil. This helps keep the crust nice and crispy.
8. Garnish:
Garnish the chicken with chopped parsley for a pop of color. Serve with lemon wedges on the side to add a refreshing squeeze over the top if desired.
Enjoy your homemade Longhorn Steakhouse Parmesan Chicken that is crispy, flavorful, and sure to impress your family and friends!
How to Make Copycat Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add more flavor and juiciness to the dish. Just cook them a bit longer, as thighs generally take a little more time to reach the proper internal temperature of 165°F (74°C).
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. Just make sure the Parmesan cheese you use is also gluten-free.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is perfectly fine and will enhance the flavor even further. Just be sure to keep it refrigerated while marinating!
How Should I Store Leftover Parmesan Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or skillet to maintain the crispiness, rather than using the microwave, which can make it soggy.
Feel free to reach out if you have any other questions or need further tips! Happy cooking!
