Longhorn Steakhouse Parmesan Chicken Recipe
The Longhorn Steakhouse Parmesan Chicken Recipe brings restaurant-quality flavors straight to your kitchen.
Equipment
- Large mixing bowls (2)
- Meat mallet or tenderizer
- Measuring cups and spoons
- Large skillet or frying pan
- Cooking thermometer
- Paper towels
- Shallow dishes for breading
- Tongs for flipping
Ingredients
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pound chicken breasts to even thickness.
- Season with salt and pepper.
- Set up three stations for breading.
- Place flour in first dish.
- Beat eggs in second dish.
- Mix breadcrumbs, parmesan, and seasonings together.
- Dredge chicken in flour first.
- Dip into beaten eggs next.
- Coat with breadcrumb mixture thoroughly.
- Heat oil in large skillet.
- Fry chicken for 6-7 minutes.
- Flip and cook 6 more minutes.
- Check internal temperature reaches 165°F.
- Remove and drain on towels.
- Serve immediately while hot and crispy.
Notes
- Pound chicken evenly for consistent cooking throughout the meat
- Let breaded chicken rest 10 minutes before frying for better coating
- Use fresh parmesan cheese instead of pre-grated for superior flavor
- Maintain oil temperature between 350-375°F for perfect crispiness
- Don't overcrowd the pan when frying multiple pieces simultaneously