Description
Craving Longhorn’s Parmesan Chicken? This crispy, cheesy, homemade copycat recipe is even better than the original and easy enough for any night of the week!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup (100g) Panko breadcrumbs
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60ml) vegetable oil for frying
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- In a shallow bowl, whisk eggs. In another dish, combine breadcrumbs and Parmesan.
- Dip each chicken breast in egg, letting excess drip off, then press into breadcrumb mixture to coat evenly.
- Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook 6–8 minutes per side until golden and internal temp reaches 165°F (74°C).
- Remove from skillet and let rest for 5 minutes before serving. Serve hot and crispy.
Notes
Don’t overcrowd the pan while cooking. For extra crispiness, use freshly grated Parmesan and Panko. A meat thermometer ensures perfect doneness without drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sugar: 1g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 175mg
Keywords: longhorn parmesan chicken, crispy parmesan chicken, copycat chicken recipe