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To make Copycat Longhorn Parmesan Crusted Chicken, you need a few key ingredients. First, use four boneless, skinless chicken breasts. They cook evenly and soak up flavors well. For a great taste, buttermilk is essential. It adds moisture and tenderness.

Copycat Longhorn Parmesan Crusted Chicken

Indulge in the deliciousness of Copycat Longhorn Parmesan Crusted Chicken with this easy recipe! Discover the secrets to achieving a perfectly crunchy crust using buttermilk and panko breadcrumbs. Impress your family and friends with tender, juicy chicken that's full of flavor, thanks to a blend of spices and Parmesan cheese. Ready to elevate your dinner game? Click through to explore the full recipe and start cooking today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

2 large eggs, beaten

½ cup marinara sauce (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes. This will help tenderize the meat and add flavor.

    Set Up Breading Station: In three separate shallow dishes, prepare the breading station:

      - In the first dish, place flour seasoned with salt and pepper.

        - In the second dish, beat the eggs.

          - In the third dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, Italian herbs, salt, and pepper.

            Coat the Chicken: Remove each chicken breast from the buttermilk, allowing the excess to drip off.

              - First, coat the chicken in the flour, shaking off the excess.

                - Next, dip it into the beaten eggs.

                  - Finally, coat the chicken in the panko-parmesan mixture, pressing it firmly to ensure it sticks well.

                    Pan-Fry the Chicken: Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan (around ½ cup). Once the oil is hot, carefully add the coated chicken breasts. Fry for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). You may have to do this in batches depending on your skillet size.

                      Serve: Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Serve the chicken warm with a drizzle of marinara sauce on top and garnish with chopped parsley.

                        Prep Time: 30 min | Total Time: 1 hr | Servings: 4 servings