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Copycat Longhorn Parmesan Crusted Chicken Delight

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For the best copycat Longhorn Parmesan crusted chicken recipe, you need a few key ingredients. Start with boneless, skinless chicken breasts. These cook evenly and stay moist. Marinating the chicken in buttermilk adds flavor and keeps it juicy.

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Are you ready to recreate the restaurant magic of Longhorn’s Parmesan Crusted Chicken in your kitchen? This Copycat Longhorn Parmesan Crusted Chicken Delight is simple and packed with flavor. I’ll guide you through essential ingredients, marinades, and cooking techniques. With my tips, you’ll achieve a crispy crust and juicy chicken every time. Get ready to impress your family while satisfying your taste buds!

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What Are Key Ingredients for Copycat Longhorn Parmesan Crusted Chicken?

For the best copycat Longhorn Parmesan crusted chicken recipe, you need a few key ingredients. Start with boneless, skinless chicken breasts. These cook evenly and stay moist. Marinating the chicken in buttermilk adds flavor and keeps it juicy.

Next, gather your coating ingredients. Mix all-purpose flour with garlic powder, onion powder, smoked paprika, black pepper, and salt. This blend creates a tasty base. For the crunchy topping, use Panko breadcrumbs mixed with grated Parmesan cheese. The Panko gives a light, crispy texture.

When it comes to the cheese, Parmesan cheese is crucial. It adds a rich, nutty flavor. You can choose finely grated or shredded Parmesan. Shredded cheese gives a thicker crust, while finely grated cheese mixes in well.

Adding fresh parsley to the breadcrumb mixture brightens the dish. It gives a nice color and fresh taste.

Finally, use olive oil or melted butter for frying. These fats help create a golden crust while keeping the chicken moist.

With these ingredients, you can whip up a delightful dish that brings the restaurant experience home. Check out the Full Recipe for detailed steps to create this delicious meal!

How Do You Prepare the Chicken for Maximum Flavor?

To make Parmesan crusted chicken, start with marinade. I love using buttermilk. It makes the chicken tender and juicy.

Why Marinade Chicken in Buttermilk?

Marinating chicken in buttermilk adds flavor. The lactic acid breaks down tough fibers. This makes the meat softer. Buttermilk also adds a nice tang. It helps the crust stick better.

What Techniques Help Retain Chicken Moisture?

To keep chicken moist, avoid overcooking. Use a meat thermometer to check the temperature. Cook until it reaches 165°F. You can also pound the chicken to an even thickness. This helps it cook evenly.

How Long Should You Marinate the Chicken?

For best flavor, marinate the chicken overnight. If you are in a hurry, even 1 hour works. The longer it sits, the more flavor it absorbs. Just remember to cover it well in the fridge.

Using these steps will enhance the flavor of your chicken. For the full recipe, check out the Copycat Longhorn Parmesan Crusted Chicken.

For the best copycat Longhorn Parmesan crusted chicken recipe, you need a few key ingredients. Start with <strong>boneless, skinless chicken breasts</strong>. These cook evenly and stay moist. Marinating the chicken in <strong>buttermilk</strong> adds flavor and keeps it juicy.” /></p> </p> <h2>What Cooking Methods Ensure a Deliciously Crispy Crust?</h2> </p> <p>Achieving a crispy crust on chicken is all about technique. I often use a mix of methods to get that perfect crunch. Let’s dive into how to do this right.</p> </p> <h3>How to Achieve the Perfect Crust with Panko and Parmesan?</h3> </p> <p>To start, I love using Panko breadcrumbs for that extra crunch. They are lighter and crispier than regular breadcrumbs. Mixing Panko with grated Parmesan cheese gives you both flavor and texture. The cheese melts and forms a rich, golden crust.</p> </p> <p>First, coat your chicken in seasoned flour. This helps the buttermilk and the Panko mixture stick. After the flour, dip the chicken back into the buttermilk. This step adds moisture and flavor. Finally, coat the chicken well in the Panko-Parmesan mix. Press it down gently to ensure it sticks. This method guarantees a crispy, tasty crust.</p> </p> <h3>What Pan-Frying Tips Create Delicate Crispiness?</h3> </p> <p>When pan-frying, the heat is key. Use medium-high heat and enough oil to cover the bottom of the pan. This helps the chicken cook evenly. I prefer olive oil or melted butter for a rich flavor.</p> </p> <p>Cook the chicken for about 3-4 minutes on each side. Don’t rush this step! Allow the crust to turn golden brown. This locks in moisture and adds depth to the flavor. After frying, move the chicken to the oven. This finishing touch helps ensure the chicken cooks through without burning the crust.</p> </p> <h3>How Does Baking Contribute to Texture and Flavor?</h3> </p> <p>Baking is crucial for getting that perfect bite. Once you fry the chicken, transfer it to a preheated oven at 400°F (200°C). This step finishes cooking the chicken while keeping the crust intact. Bake for 15-20 minutes until the chicken reaches 165°F (75°C).</p> </p> <p>Baking also allows the flavors to meld. The heat from the oven creates a crispy exterior while keeping the inside juicy. This balance is what makes the dish so special.</p> </p> <p>For the full recipe, check out the delicious steps provided above.</p> </p> <h2>What Variations Can You Try for This Recipe?</h2> </p> <h3>What Are Some Creative Flavor Twists?</h3> </p> <p>You can change the flavor of your Parmesan crusted chicken in many ways. For a spicy kick, add cayenne pepper to the flour mix. Try swapping the smoked paprika for a sweet paprika for a milder flavor. You can also mix in some Italian herbs, like oregano or thyme, into the breadcrumb mix. This will give it a fresh twist that sings Italian flavors.</p> </p> <h3>Which Side Dishes Pair Best with Parmesan Crusted Chicken?</h3> </p> <p>When serving Parmesan crusted chicken, you want sides that complement its rich taste. A fresh salad with mixed greens and a light vinaigrette works well. Crisp steamed broccoli or green beans add a nice crunch. You can also serve it with creamy mashed potatoes or garlic rice for a heartier meal. These sides balance the chicken’s flavors and make your plate look colorful.</p> </p> <h3>How to Adapt the Recipe for Different Dietary Needs?</h3> </p> <p>You can easily adapt this recipe to fit different diets. For a gluten-free option, swap regular flour and breadcrumbs for gluten-free ones. If you’re watching your dairy intake, substitute the buttermilk with a non-dairy milk or yogurt. For a lower-calorie version, try baking without frying first. This keeps it crispy while cutting down on fat. Each change opens new doors to explore flavors while keeping the dish delicious.</p> </p> <p><img decoding=

For the best copycat Longhorn Parmesan crusted chicken recipe, you need a few key ingredients. Start with boneless, skinless chicken breasts. These cook evenly and stay moist. Marinating the chicken in buttermilk adds flavor and keeps it juicy.

Copycat Longhorn Parmesan Crusted Chicken

Bring the restaurant experience home with this Copycat Longhorn Parmesan Crusted Chicken Delight! Discover easy steps for crafting perfectly crispy chicken with juicy tenderness. This recipe highlights essential ingredients, handy marinades, and cooking techniques to elevate your dish. Perfect for impressing family and friends, you'll be savoring amazing flavors in no time. Click through to explore the full recipe and start your culinary adventure today!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt

1 cup Panko breadcrumbs

½ cup grated Parmesan cheese

¼ cup fresh parsley, chopped

½ cup olive oil or melted butter

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, add the buttermilk and place the chicken breasts in it. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

    Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

      Prepare the Coating: In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt together until well combined. In another dish, combine the Panko breadcrumbs, Parmesan cheese, and chopped parsley.

        Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, coating both sides. Shake off excess flour, then dip back into the buttermilk briefly, and finally coat with the Panko-Parmesan mixture, pressing down lightly to adhere.

          Pan-Fry for Crispiness: In a large skillet, heat the olive oil or melted butter over medium-high heat. Once hot, add the coated chicken breasts (in batches if necessary) and cook for 3-4 minutes on each side until golden brown.

            Bake to Finish: Transfer the browned chicken breasts to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the crust is crispy.

              Serve: Remove from the oven and let the chicken rest for a few minutes. Serve hot with lemon wedges on the side for a bright finish.

                - Prep Time: 1 hour 30 mins | Total Time: 2 hours | Servings: 4

                  - Presentation Tips: Plate the chicken with a sprinkle of chopped parsley and serve with lemon wedges for an added touch. Pair with a side of steamed vegetables or a fresh salad for a colorful and appetizing meal.

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