There’s something truly wonderful about recreating your favorite restaurant dishes at home, isn’t there? It’s like bringing a little slice of that culinary magic right into your kitchen! One dish that always gets me excited is this copycat Longhorn Parmesan Chicken. I remember the first time I had it at Longhorn, the crispy, cheesy coating paired with juicy chicken was just irresistible! I couldn’t stop thinking about how I could make it myself. Trust me, it’s easier than you think! With just a handful of ingredients and a bit of time, you can whip up this delicious dish that’s bound to impress your family and friends. Plus, it’s so satisfying to know you nailed that restaurant flavor right at home!
Ingredients List
Here’s everything you’ll need to make your very own copycat Longhorn Parmesan Chicken. I promise, it’s all pretty straightforward!
- 2 boneless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Make sure to grab good quality ingredients for the best flavor! And don’t worry, you probably have most of these in your kitchen already. Let’s get cooking!
How to Prepare Copycat Longhorn Parmesan Chicken
Alright, let’s get down to the fun part—making this delicious copycat Longhorn Parmesan Chicken! Follow these simple steps, and you’ll have restaurant-quality chicken right at home. Ready? Let’s do this!
Step 1: Marinate the Chicken
First things first, you’ll want to marinate those chicken breasts in buttermilk for at least 1 hour. This is super important! Not only does it add flavor, but it also helps to tenderize the chicken, making it juicy and oh-so-delicious. If you can, let it marinate for longer, even overnight, for maximum flavor. Just pop the chicken in a bowl, cover it with buttermilk, and let it hang out in the fridge. Trust me, this step is worth it!
Step 2: Prepare the Oil
While your chicken is soaking up all that buttery goodness, let’s get the oil ready. In a large skillet, pour enough vegetable oil to cover the bottom—about 1/2 inch deep should do it. Heat it over medium heat. A good way to check if it’s hot enough is to drop a small bit of the flour mixture in; if it sizzles, you’re ready to fry! Just be careful not to let it get too hot, or you’ll have burnt chicken, and nobody wants that!
Step 3: Create the Coating Mixture
Now, let’s whip up that magical coating! In a mixing bowl, combine the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Make sure to mix it all together well, so every bite of your chicken is bursting with flavor. The aroma of those spices is just heavenly! You’ll want an even distribution to ensure every piece of chicken gets that lovely crust.
Step 4: Dredge the Chicken
Once your chicken has marinated, it’s time to dredge! Take each piece of chicken and let any excess buttermilk drip off before coating it in the flour mixture. Make sure to get a good, even coating on all sides. If you want an extra crispy texture, you can double-dip: back into the buttermilk and then into the flour mixture again. It’s a little extra work, but oh, boy, is it worth it!
Step 5: Fry the Chicken
Now comes the best part—frying! Carefully place the dredged chicken into the hot oil, making sure not to overcrowd the pan (this could lower the oil temperature). Fry each piece for about 6-7 minutes per side, or until they’re golden brown and cooked through. You’ll want them to reach an internal temperature of 165°F (74°C). The smell will be absolutely divine; you might just find it hard to wait!
Step 6: Drain and Serve
Once your chicken is beautifully golden, carefully remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. This step is crucial because nobody likes greasy chicken! While it’s still hot, serve it up with your favorite dipping sauces—ranch, marinara, or even a spicy aioli! Enjoy every crispy, cheesy bite!
Tips for Success
Here are some of my favorite pro tips to help you nail this copycat Longhorn Parmesan Chicken recipe every time! Trust me, these little tricks can make a big difference.
- Double-Dip for Extra Crunch: If you want an even crispier coating, don’t be shy—double-dip the chicken! After the first coat of buttermilk and flour, go back into the buttermilk and then into the flour mixture again. This creates a thicker, crunchier crust that’s just heavenly!
- Check Oil Temperature: Make sure your oil is hot enough before frying. If it’s too cool, the chicken will absorb the oil and become greasy instead of crispy. A good test is to drop a little bit of the flour mixture in; if it sizzles, you’re good to go!
- Don’t Overcrowd the Pan: Fry in batches if you need to! Crowding the skillet can lower the oil temperature, resulting in soggy chicken. Give each piece some space to fry up beautifully.
- Use a Meat Thermometer: For perfectly cooked chicken, I recommend using a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for it to be safe to eat and still juicy!
- Let it Rest: After frying, let your chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping your chicken moist and flavorful.
With these tips in your back pocket, you’ll be well on your way to impressing everyone with your homemade copycat Longhorn Parmesan Chicken! Happy cooking!
Nutritional Information
Before we dive into the deliciousness, let’s chat about the nutritional side of things. Keep in mind that nutrition can vary based on the ingredients and brands you use, but here’s a general idea of what you can expect per serving of this copycat Longhorn Parmesan Chicken:
- Calories: 450
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 0g
- Protein: 38g
This dish is packed with protein, making it a filling option for your meal! Enjoy, and remember to balance it with some fresh veggies or a salad on the side for a complete dining experience!
FAQ Section
Got questions? I’ve got answers! Here are some of the most common inquiries I hear about making copycat Longhorn Parmesan Chicken, along with a few tips to help you out.
Can I bake the chicken instead of frying it?
Absolutely! If you prefer a healthier version, you can bake the coated chicken. Preheat your oven to 400°F (200°C) and place the chicken on a parchment-lined baking sheet. Spray or brush a little oil on top to help it crisp up. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Just keep in mind, it might not be quite as crispy as the fried version!
How do I store leftovers?
If you have any leftovers (which is rare because it’s so good!), let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through. This will help maintain that crispy texture!
Can I use another type of cheese?
Sure thing! While Parmesan gives that signature flavor, you can experiment with other cheeses like mozzarella or a mix of Italian cheeses if you prefer. Just remember, it might change the overall taste a bit!
What can I serve with this dish?
This copycat Longhorn Parmesan Chicken pairs wonderfully with just about anything! I love serving it with a side of mashed potatoes, steamed veggies, or a fresh salad. And don’t forget a tasty dipping sauce—ranch, marinara, or even a spicy aioli work great!
Can I make this gluten-free?
Yes, you can! Just swap the all-purpose flour with a gluten-free flour blend, and you’re good to go. It’s a great way to enjoy this dish without worrying about gluten!
How long do I need to marinate the chicken?
For the best results, I recommend marinating for at least 1 hour, but if you have the time, letting it marinate overnight will really enhance the flavor and tenderness. Just make sure to keep it in the fridge!
Hopefully, these answers help you on your journey to making the perfect copycat Longhorn Parmesan Chicken. If you have more questions or tips of your own, feel free to reach out! Happy cooking!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to fall head over heels for this copycat Longhorn Parmesan Chicken! Here are just a few that I know you’ll appreciate:
- Quick and Easy: With just a little marinating time and some frying, you can have this delicious dish ready in no time. Perfect for busy weeknights!
- Flavor Packed: That crispy, cheesy coating combined with juicy chicken is a flavor explosion that’ll have everyone coming back for seconds.
- Fun to Make: This recipe is a great way to get the whole family involved in the kitchen. Everyone loves to help with the dredging and frying!
- Customizable: Feel free to experiment with different spices or dipping sauces to make it your own. The possibilities are endless!
- Restaurant Quality: You get the satisfaction of creating a dish that tastes like it’s straight from the restaurant without leaving your home!
- Perfect for Sharing: Whether it’s a family dinner or a gathering with friends, this dish is sure to impress and become a favorite!
Trust me, once you try this recipe, you’ll understand why it’s a keeper in my kitchen!
For more delicious recipes, check out our blog for inspiration!
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Copycat Longhorn Parmesan Chicken: 6 Reasons to Love It
- Total Time: 75 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A homemade version of Longhorn’s Parmesan Chicken.
Ingredients
- 2 boneless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Marinate chicken in buttermilk for at least 1 hour.
- Preheat oil in a skillet over medium heat.
- In a bowl, mix flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge marinated chicken in the flour mixture.
- Fry chicken in hot oil until golden brown and cooked through, about 6-7 minutes per side.
- Remove and drain on paper towels.
Notes
- For a crispier coating, double-dip the chicken in buttermilk and flour mixture.
- Serve with your favorite dipping sauce.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
Keywords: copycat longhorn parmesan chicken