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To make Copycat Longhorn Parmesan Crusted Chicken, you need a few key ingredients. First, you start with two boneless, skinless chicken breasts. The chicken is the star of the dish. Next, marinating the chicken in one cup of buttermilk helps keep it moist. For the crust, you will need one cup of all-purpose flour mixed with garlic powder, onion powder, paprika, salt, and black pepper. This blend adds great flavor. You will also need one cup of grated Parmesan cheese and half a cup of breadcrumbs, preferably Panko. These ingredients create the crispy, cheesy crust. Lastly, a little chopped fresh parsley adds color and freshness when you serve it.

Copycat Longhorn Parmesan Crusted Chicken

Satisfy your cravings for Longhorn's delicious Parmesan Crusted Chicken with this easy-to-follow copycat recipe. Discover the essential ingredients and step-by-step instructions to create a crispy, flavor-packed chicken dinner that everyone will love. From marinades to baking tips, learn how to achieve the perfect dish right in your kitchen. Click to explore the full recipe and bring this restaurant favorite home today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup grated Parmesan cheese

½ cup breadcrumbs (Panko preferred for crispiness)

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

Begin by marinating the chicken. Place the chicken breasts in a bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

      In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to blend the dry ingredients.

        In another bowl, combine the Parmesan cheese and breadcrumbs. Stir until evenly mixed to create the crust mixture.

          Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, coating it thoroughly on both sides.

            Next, dip the flour-coated chicken back into the buttermilk briefly, then coat it in the Parmesan-breadcrumb mixture, pressing down slightly to ensure the crust sticks.

              Place the crusted chicken on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the crust is golden brown.

                Once cooked, remove the chicken from the oven and let it rest for a few minutes.

                  Garnish with the chopped fresh parsley before serving to add a pop of color and freshness.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 2

                      - Presentation Tips: Serve the Parmesan crusted chicken on a rustic plate with a side of creamy mashed potatoes and steamed green beans for a dinner that looks as good as it tastes!