How Do You Make Longhorn Parmesan Crusted Chicken at Home?
If you’re craving a dish that perfectly balances crispy, cheesy goodness with tender, juicy chicken, Longhorn Parmesan Crusted Chicken is sure to become a new favorite in your recipe collection. This flavorful entrée combines the rich, nutty taste of Parmesan cheese with a golden, crunchy crust that elevates simple chicken breasts into a restaurant-quality meal. Whether you’re cooking for a weeknight dinner or impressing guests, this dish offers a satisfying blend of textures and flavors that’s hard to resist.
The appeal of Longhorn Parmesan Crusted Chicken lies in its ability to transform basic ingredients into something extraordinary with minimal effort. It’s a versatile recipe that pairs well with a variety of sides, making it perfect for any occasion. From the initial preparation to the final crisping in the oven or skillet, each step builds layers of flavor that make this dish stand out.
In the following sections, we’ll explore the key elements that make this recipe so special, along with helpful tips to ensure your chicken turns out perfectly every time. Whether you’re a seasoned cook or just starting out, you’ll find everything you need to master this delicious, cheesy crusted chicken that’s inspired by the beloved flavors of Longhorn Steakhouse.
Preparing the Chicken for Crusting
Begin by selecting boneless, skinless chicken breasts for an even crust and consistent cooking. To ensure uniform thickness, gently pound the chicken breasts between two sheets of plastic wrap or parchment paper using a meat mallet or rolling pin. Aim for a thickness of approximately 1/2 inch, which promotes even cooking and prevents the crust from burning before the chicken is fully cooked inside.
Next, season the chicken with salt, black pepper, and any additional preferred spices such as garlic powder, paprika, or cayenne pepper for a subtle heat. This preliminary seasoning enhances the overall flavor and penetrates the meat beneath the crust.
Create a dredging station with three shallow dishes: one with all-purpose flour, one with beaten eggs mixed with a tablespoon of water or milk, and one with the prepared Longhorn Parmesan crust mixture. The flour helps the egg adhere better to the chicken, while the egg serves as the binding agent for the crust. The crust mixture typically combines grated Parmesan cheese, panko breadcrumbs, and a blend of herbs and spices for texture and flavor.
Crafting the Longhorn Parmesan Crust Mixture
The signature crust combines the sharp, nutty flavor of Parmesan cheese with the crispiness of panko breadcrumbs. To create the crust mixture, use the following components:
- Grated Parmesan cheese (preferably freshly grated for optimal flavor)
- Panko breadcrumbs for added crunch
- Dried herbs such as oregano, thyme, and parsley
- Garlic powder and onion powder for depth of flavor
- Smoked paprika or chili powder for a subtle smoky undertone
- Salt and freshly ground black pepper to taste
Mix these ingredients thoroughly to ensure even distribution of flavors and texture. The ratios can be adjusted depending on desired crust thickness and flavor intensity.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Grated Parmesan Cheese | 1 cup | Provides sharp, savory flavor and helps bind the crust |
| Panko Breadcrumbs | 1 cup | Adds crunch and texture |
| Dried Oregano | 1 tsp | Herbal aroma and flavor |
| Dried Parsley | 1 tsp | Freshness and color |
| Garlic Powder | 1/2 tsp | Depth of flavor |
| Onion Powder | 1/2 tsp | Enhances savory notes |
| Smoked Paprika | 1/2 tsp | Subtle smoky undertone |
| Salt | 1/2 tsp | Balances flavor |
| Black Pepper | 1/4 tsp | Seasoning |
Crusting and Cooking the Chicken
Once the dredging station and crust mixture are ready, proceed with the crusting process. First, dredge each chicken breast lightly in the flour, ensuring all surfaces are coated. Shake off any excess flour to avoid clumping. Next, dip the chicken into the beaten egg mixture, fully coating it to act as an adhesive for the crust. Finally, press the chicken firmly into the Parmesan breadcrumb mixture, covering all sides evenly. For a thicker crust, you may repeat the egg and crust dipping steps once more.
To cook, preheat a large skillet over medium heat and add a few tablespoons of oil with a high smoke point such as canola, vegetable, or avocado oil. The oil should be hot but not smoking before adding the chicken. Place the crusted chicken breasts in the skillet without overcrowding, allowing space for even browning.
Cook the chicken for approximately 4 to 5 minutes per side, until the crust turns golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), indicating safe doneness. Avoid flipping the chicken too frequently, as this can cause the crust to fall off.
After cooking, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispness. Let it rest for 3 to 5 minutes before serving, which allows the juices to redistribute and the crust to set perfectly.
Additional Tips for Optimal Results
- Use freshly grated Parmesan cheese rather than pre-grated for better flavor and crust adhesion.
- Pounding the chicken to an even thickness ensures consistent cooking and prevents dryness.
- Maintain medium heat during cooking to avoid burning the crust while ensuring the chicken cooks through.
- For a lower-fat option, bake the crusted chicken on a greased baking sheet at 400°F (204°C) for 20-25 minutes, flipping halfway through.
- Experiment with adding finely chopped fresh herbs such as basil or thyme into the crust mixture for a fresher flavor profile.
By following these steps and paying close attention to preparation and cooking techniques, you will achieve a perfectly crispy, flavorful Longhorn Parmesan crusted chicken every time.
Ingredients and Preparation for Longhorn Parmesan Crusted Chicken
For a perfectly balanced Longhorn Parmesan Crusted Chicken, selecting fresh ingredients and preparing them correctly is essential. The dish combines tender chicken breasts with a savory, crispy Parmesan crust that enhances flavor and texture.
- Chicken: Use boneless, skinless chicken breasts, ideally uniform in thickness for even cooking.
- Parmesan Cheese: Freshly grated Parmesan is preferable over pre-grated varieties to ensure optimal flavor and crust texture.
- Breading Mixture: Combines Parmesan with breadcrumbs and seasonings to create the crust.
- Egg Wash: Beaten eggs mixed with a splash of milk or water help the breading adhere to the chicken.
- Seasonings: Typical seasonings include garlic powder, onion powder, paprika, salt, and freshly ground black pepper.
- Cooking Oil: Use a high smoke point oil such as canola or vegetable oil for frying, or olive oil for baking.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces (about 6 oz each) | Flatten to even thickness (approx. ½ inch) |
| Parmesan cheese, freshly grated | 1 cup | Use a fine grater for best crust texture |
| Breadcrumbs (Italian-style recommended) | 1 cup | Can substitute with panko for extra crunch |
| Eggs | 2 large | Beaten with 1 tbsp milk or water |
| Garlic powder | 1 tsp | Add to breading mixture |
| Onion powder | 1 tsp | Add to breading mixture |
| Paprika | ½ tsp | Optional, for color and mild heat |
| Salt | 1 tsp (divided) | Season chicken and breading mixture |
| Black pepper | ½ tsp (divided) | Freshly ground recommended |
| Cooking oil | 2-3 tbsp | For frying; olive oil for baking alternative |
Step-by-Step Method to Prepare and Cook the Chicken
Achieving a crisp, golden Parmesan crust with juicy chicken inside requires a precise sequence of preparation and cooking steps.
Preparation of Chicken:
- Place chicken breasts between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of approximately ½ inch. This ensures uniform cooking.
- Season both sides of the chicken breasts lightly with half the salt and pepper.
Preparation of Breading Stations:
- In a shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, and the remaining salt and pepper. Mix thoroughly.
- In another shallow bowl, whisk the eggs with milk or water until well combined.
Breading Process:
- Dip each chicken breast into the egg wash, allowing excess to drip off.
- Press the chicken into the breadcrumb and Parmesan mixture, coating evenly on all sides. For a thicker crust, repeat this step by dipping back into the egg and breadcrumb mixture once more.
- Place the breaded chicken on a wire rack or plate to rest for 5-10 minutes; this helps the crust adhere better.
Cooking the Chicken:
| Method | Instructions | Notes |
|---|---|---|
| Pan-Frying |
|
Yields a crispier crust with rich flavor. |
| Baking |
|