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- 4 boneless, skinless chicken breasts - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - 1 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup olive oil (for frying) - Fresh parsley, chopped (for garnish) - Marinara sauce (for serving, optional) When cooking, precise measurements matter. For this dish, use: - Buttermilk: It keeps the chicken moist. Soak it for at least one hour. - Flour and Parmesan: Mix them for a tasty coating. This adds flavor and texture. - Seasonings: Garlic powder, onion powder, paprika, salt, and black pepper come together for a well-rounded taste. - Breadcrumbs: I prefer Italian seasoned breadcrumbs. They give extra flavor to the crust. You can make this dish even more special. Here are some optional additions: - Marinara sauce: Drizzle it over the chicken for added flavor. - Fresh herbs: Try basil or oregano for a fresh twist. - Cheese: Add mozzarella for extra meltiness. These options can elevate your Copycat Longhorn Parmesan Chicken. Enjoy experimenting! {{ingredient_image_1}} Start by marinating the chicken. Take your 4 boneless, skinless chicken breasts and soak them in 1 cup of buttermilk. This step is key. It helps make the chicken tender and juicy. Let it soak for at least 1 hour, or you can leave it overnight. The longer, the better! Next, set up your dredging station. In a shallow dish, mix together 1 cup of all-purpose flour, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. In another bowl, beat 2 large eggs until they are smooth. Lastly, put 1 cup of breadcrumbs in a third dish. This step is important for a crispy coating. Now it’s time to dredge the chicken. Take a piece of chicken from the buttermilk. Let the extra buttermilk drip off. First, dip it into the flour mixture, coating it well. Then, move it to the eggs, covering it completely. Finally, press it into the breadcrumbs. Make sure it sticks well. This will give your chicken a nice crust. Heat 1/4 cup of olive oil in a large skillet over medium heat. Wait until the oil is hot and shimmering. This is the perfect temperature for frying. If it is too hot, the chicken may burn. If it is too cool, the chicken may become greasy. Carefully add the breaded chicken breasts to the skillet. Cook each side for about 5 to 6 minutes. You want them golden brown. Make sure the internal temperature reaches 165°F (75°C). If your skillet is small, cook in batches. Overcrowding can lead to uneven cooking. Once cooked, remove the chicken from the skillet. Place it on a paper towel-lined plate. This helps drain off any extra oil. Let the chicken rest for a few minutes. This keeps it juicy inside. Now it’s time to serve! Place the hot Parmesan chicken on a plate. You can drizzle marinara sauce over the top if you like. Garnish with fresh chopped parsley for a pop of color. Enjoy your delicious Copycat Longhorn Parmesan Chicken! To get that golden and crispy crust, start with good oil. Use olive oil for frying. Heat it until it shimmers but not too hot to smoke. This helps the chicken cook evenly. Avoid overcrowding the pan; this can steam the chicken instead of frying it. Fry in batches if needed. Marinating the chicken in buttermilk is key. It makes the chicken tender and juicy. You can add spices to the buttermilk for more flavor. Try adding a bit of hot sauce or lemon juice. Let it soak for at least one hour, or overnight for best results. If you want a change, try using chicken thighs instead of breasts. They stay moist and add a different taste. You can also bake the chicken instead of frying. Preheat your oven to 400°F (200°C). Bake on a lined sheet for about 20-25 minutes. This method is healthier and still delicious! Pro Tips Brining for Juiciness: Consider brining the chicken in a mixture of water and salt for 30 minutes prior to marinating in buttermilk. This adds extra moisture and flavor. Breadcrumb Options: For an extra crunch, use panko breadcrumbs instead of regular breadcrumbs. They create a lighter, crispier coating. Temperature Check: Ensure your chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (75°C). Resting the Chicken: Allow the cooked chicken to rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken moist. {{image_2}} You can make this dish gluten-free with a few swaps. Use gluten-free flour instead of all-purpose flour. Choose gluten-free breadcrumbs to coat the chicken. These changes keep the dish tasty while catering to gluten sensitivities. You can enjoy this dish baked or fried. Frying gives a crispy texture and rich flavor. Baked chicken is a healthier option. To bake, preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet. Bake for 25-30 minutes until golden and cooked through. Enhance your parmesan chicken with fun flavors. Add herbs like thyme or basil to the breadcrumb mix. Consider mixing in some grated lemon zest for a fresh twist. You can also top the chicken with marinara sauce, cheese, or fresh parsley for color and taste. After cooking, let the chicken cool down. Place it in an airtight container. Store it in the fridge for up to three days. Keeping it sealed helps keep the chicken moist and flavorful. If you want to save some for later, freezing works great. Wrap the chicken tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking tray. Cover it with foil to keep it from drying out. Heat for about 20 minutes or until it's warm inside. You can also use a microwave. Just heat it in short bursts to avoid overcooking. Enjoy your tasty dish again! You can check if the chicken is cooked by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part. The meat should be white and juices should run clear. If you see pink, it needs more time. Yes, you can prepare this dish ahead. Marinate the chicken in buttermilk the night before. You can also bread the chicken and store it in the fridge for up to a few hours before cooking. Just fry it when you're ready. This chicken pairs well with several sides. You can serve it with pasta, garlic bread, or a fresh salad. Roasted veggies also make a great side. I love adding marinara sauce for extra flavor. Absolutely! While Parmesan is great, you can switch it up. Try using mozzarella for a melty texture or cheddar for a sharper taste. Mixing cheeses can add fun flavors. Just keep the same amount to make it easy. This post covered the key ingredients and steps for making Copycat Longhorn Parmesan Chicken. We discussed marinating, dredging, and cooking the chicken for great flavor. You learned tips for crispiness and variations, like gluten-free options. Lastly, we talked about storage and reheating. Enjoy cooking this dish your way. With simple steps, you can wow your friends and family. Happy cooking!

Copycat Longhorn Parmesan Chicken

A deliciously crispy and flavorful chicken dish, reminiscent of the popular restaurant favorite.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 large eggs
  • 1 cup breadcrumbs (preferably Italian seasoned)
  • 0.25 cup olive oil (for frying)
  • to taste Fresh parsley, chopped (for garnish)
  • to taste Marinara sauce (for serving, optional)

Instructions
 

  • In a bowl, soak the chicken breasts in buttermilk for at least 1 hour (or overnight) to tenderize and infuse flavor.
  • In a shallow dish, whisk together the flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs until well combined. In a third dish, place the breadcrumbs.
  • Remove the chicken from the buttermilk, allowing excess to drip off. Dip each breast in the flour mixture, coating evenly, then in the beaten eggs, and finally in the breadcrumbs, pressing gently to adhere.
  • In a large skillet, heat the olive oil over medium heat until shimmering.
  • Add the breaded chicken breasts to the skillet, cooking for about 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Work in batches if necessary to avoid overcrowding the pan.
  • Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
  • Serve the Parmesan chicken hot with marinara sauce drizzled over the top if desired, and garnish with fresh parsley.

Notes

For extra flavor, marinate the chicken overnight.
Keyword chicken, copycat recipe, fried chicken, Parmesan