Copycat Longhorn Steakhouse Parmesan Chicken

INGREDIENTS:

For the Chicken:

4 boneless, skinless chicken breasts (pounded to an even thickness for even cooking)

Salt and pepper (to season the chicken)

For the Breading:

1 cup grated parmesan cheese (freshly grated works best for maximum flavor)

1 cup panko breadcrumbs (for extra crunch)

1/2 cup all-purpose flour

2 large eggs (beaten, for the egg wash)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (optional, for a hint of smokiness)

1/2 teaspoon dried parsley (or fresh parsley for garnish)

For Cooking:

Olive oil or butter (for pan-frying)

Cooking spray (if baking)

DIRECTIONS:

Step 1: Prepare the Chicken

Season both sides of the chicken breasts with salt and pepper. If the chicken breasts are thick, pound them to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly and stay juicy.

Step 2: Set Up Your Breading Station

Create three shallow bowls for the breading process:

Bowl 1 : Place the flour.

Bowl 2 : Beat the eggs and set aside.

Bowl 3 : Combine the panko breadcrumbs, grated parmesan cheese, garlic powder, onion powder, paprika, and dried parsley. Mix well.

Step 3: Bread the Chicken

Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the parmesan breadcrumb mixture, pressing firmly to adhere the coating on both sides.

Step 4: Cook the Chicken

You have two options for cooking—pan-frying or baking. Both methods yield delicious results:

Pan-Frying : Heat olive oil or butter in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F) …