Copycat Longhorn Parmesan Crusted Chicken Delight

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 cup Panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh parsley, chopped
• 0.5 cup olive oil or melted butter
• to taste lemon wedges, for serving

Instructions

1. 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).
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.