Longhorn Steakhouse Parmesan Chicken
Enjoy this crispy, flavorful parmesan-crusted chicken, a homemade version inspired by Longhorn Steakhouse. Perfect for a satisfying meal, this recipe delivers a golden-brown finish and juicy chicken every time.
Equipment
- Plastic wrap
- Meat mallet or rolling pin
- Paper towels
- Shallow dishes or plates (3)
- Whisk
- Large skillet (cast iron or heavy-bottomed)
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts (6-8 oz each, pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (freshly grated recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 tablespoons olive oil or vegetable oil (for pan-frying)
Optional for Serving
- Lemon wedges
- fresh parsley
- marinara sauce
Instructions
Preparation
- Pound chicken breasts to an even 1/2-inch thickness between plastic wrap, then pat dry with paper towels.
- Set up three shallow dishes: one with flour, one with whisked eggs, and one with panko, Parmesan, and seasonings mixed thoroughly.
Breading and Cooking
- Dredge each chicken breast in flour, then dip in egg, and finally press into the panko-Parmesan mixture to fully coat.
- Heat 3-4 tablespoons of oil in a large skillet over medium-high heat until shimmering.
- Place breaded chicken in the hot oil and cook for 4-6 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Serving
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil, then serve immediately with desired optional garnishes.
Notes
For extra crispiness, ensure the oil is hot enough before adding the chicken, but not smoking. You can also lightly press the breading onto the chicken to help it adhere better. Serve with your favorite side dishes like mashed potatoes or a simple green salad.