Longhorn Parmesan Chicken Recipe
Recreate the famous Longhorn Parmesan Chicken right at home! This crispy, golden chicken breast is coated in a Parmesan and panko breadcrumb crust and served with a burst of fresh lemon. It’s the perfect dish to impress guests or enjoy on a cozy night in.
Equipment
- Skillet
- Oven
- Meat Thermometer (optional)
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 2 large eggs beaten
- ¼ cup flour optional
- Olive oil or vegetable oil for frying
- Fresh lemon wedges for serving
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper.
- Set Up Breading Station:
- In one shallow dish, add flour.
- In the second dish, beat the eggs.
- In the third dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, oregano, paprika, and onion powder.
- Coat the Chicken:
- Dredge each chicken breast in flour, dip in egg, then coat in the Parmesan breadcrumb mixture. Press to make sure the breadcrumbs stick.
- Pan-Fry the Chicken: Heat oil in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side, or until golden brown.
- Finish in the Oven: Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.
Notes
- For an extra crispy crust, try double-coating the chicken by dipping it back into the egg and breadcrumbs after the first coat.
- If you're looking to make this recipe healthier, consider baking the chicken instead of frying it, or using whole-wheat breadcrumbs.