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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.

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.