Copycat Longhorn Parmesan Chicken Tasty Cooking Guide

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- 4 boneless, skinless chicken breasts - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - 1 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup olive oil (for frying) - Fresh parsley, chopped (for garnish) - Marinara sauce (for serving, optional) To make the Copycat Longhorn Parmesan Chicken, gather these key ingredients. The chicken breasts provide a juicy base. The buttermilk is vital. It tenderizes the chicken and adds flavor. Flour and Parmesan cheese create a crispy coating. Next, we have the seasonings. Garlic powder, onion powder, paprika, salt, and black pepper give the chicken a delicious taste. Use these spices to enhance every bite. For the dredging mixture, you need eggs and breadcrumbs. The eggs help the coating stick. Breadcrumbs provide crunch. Olive oil is essential for frying. It helps achieve that golden brown color. Finally, consider garnishes. Fresh parsley adds color and flavor. Marinara sauce makes a tasty dip. Together, these ingredients create a dish that's both tasty and visually appealing. {{ingredient_image_2}} Marinating the chicken is key. It makes the meat tender and adds flavor. I suggest marinating for at least one hour. For best results, marinate overnight in the buttermilk. This will ensure each bite is juicy and packed with taste. Setting up your dredging station is easy. You need three shallow dishes. In the first dish, mix the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Whisk them well until combined. In the second dish, beat the two large eggs until blended. Finally, fill the third dish with breadcrumbs. Keep everything organized for smooth coating. Now it's time to dredge the chicken. Take each breast from the buttermilk, letting the excess drip off. First, coat the chicken in the flour mixture, covering all sides. Then dip it into the beaten eggs. Finally, press it into the breadcrumbs to ensure an even coating. Gently press down to help the crumbs stick. To cook the chicken, heat olive oil in a skillet over medium heat. You will know the oil is ready when it shimmers. Carefully add the breaded chicken breasts to the skillet. Make sure they have space around them. Cook for about 5-6 minutes on each side. Look for a golden brown color and check that the internal temperature reaches 165°F (75°C). Once the chicken is cooked, transfer it to a plate lined with paper towels. This step helps drain any extra oil. Let the chicken rest for a few minutes. Resting keeps it juicy and helps the flavors settle. For serving, present the chicken hot. You can drizzle marinara sauce over it if you like. A sprinkle of fresh parsley adds color and taste. Serve on a rustic wooden board or a white plate for a nice touch. Enjoy every bite! To get the best breading, follow a few key steps. First, let your chicken sit in buttermilk. This helps the breading stick. When you're ready, coat each piece in the flour mix. Make sure to tap off any extra flour. This gives you an even coat. When frying, don't crowd the pan. If you put too many pieces in at once, the oil cools. This leads to soggy chicken. Fry in batches if needed. This way, your chicken stays crispy and golden. To boost the flavor, think beyond basic seasonings. You can add herbs like thyme or oregano to the flour mix. A pinch of cayenne gives a nice spicy touch. You can also mix in some lemon zest for brightness. Experiment with your favorite spices to make the dish your own. If you love heat, try adding crushed red pepper flakes to the breadcrumbs. This will give your chicken a nice kick without overpowering the main flavor. If you want to skip frying, baking is a great choice. Preheat your oven to 400°F (200°C). Place your breaded chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through. This method is healthier and still delicious. Using an air fryer is another option. Set it to 375°F (190°C). Cook for about 15-20 minutes, flipping halfway. You'll get a crispy texture with much less oil, making it a fantastic alternative for a healthier meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate in buttermilk overnight for the best flavor and tenderness. Control Your Oil Temperature: Ensure the oil is hot enough before adding the chicken to achieve a crispy crust; a drop of water should sizzle when it hits the oil. Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to maintain oil temperature and ensure even frying. Let It Rest: Allow the chicken to rest after cooking to retain its juices, resulting in a moister final dish. {{image_4}} You can switch up the cheese to make this dish even better. Adding mozzarella gives a nice stretch and creaminess. You can also sprinkle cheddar on top for a sharper taste. For a cheesy topping, mix extra Parmesan with breadcrumbs before baking. This adds crunch and flavor to your chicken. Feel free to experiment with different cheeses based on your taste. While marinara sauce works great, you can try other sauces too. A creamy Alfredo sauce pairs nicely with the crispy chicken. You could also use a zesty buffalo sauce for a spicy kick. If you want to make your own marinara, use canned tomatoes, garlic, and herbs. Simmer for 20 minutes for a fresh taste that beats store-bought. Pairing side dishes can elevate your meal. Garlic bread is a classic choice and adds a nice crunch. A fresh Caesar salad complements the chicken perfectly. Roasted vegetables, like broccoli or carrots, add color and nutrients. You can also serve it with mashed potatoes for a hearty meal. Mix and match based on what you enjoy! To keep your Copycat Longhorn Parmesan Chicken fresh, store it right. First, let the chicken cool down to room temperature. Then, place it in an airtight container. This keeps the chicken moist and flavorful in the fridge. You can store it for up to 3 days. For best results, avoid stacking pieces to prevent sogginess. When reheating, the oven works best. Preheat it to 350°F. Place the chicken on a baking sheet. Heat it for about 15-20 minutes or until warm. This method keeps the chicken crispy. If you use a microwave, cover the chicken with a damp paper towel. Heat for short bursts of 30 seconds. This helps maintain some crispiness, but it won't be as crunchy. To freeze the chicken, allow it to cool completely. Wrap each piece in plastic wrap, then place it in a freezer bag. Squeeze out as much air as possible. The chicken can stay in the freezer for up to 2 months. When you're ready to eat, move the chicken to the fridge overnight to thaw. For faster defrosting, you can use the microwave. Just be sure to cook it right after thawing. Yes, you can use chicken thighs! Chicken thighs are juicy and tender. They have more fat than breasts, which gives them great flavor. Thighs also stay moist during cooking. This makes them a good option if you prefer rich taste. To make this dish gluten-free, swap the all-purpose flour for a gluten-free blend. You can use almond flour or rice flour. For breadcrumbs, look for gluten-free options in stores. You can also make homemade breadcrumbs using gluten-free bread. Yes, you can prep the chicken in advance. Marinate the chicken the night before for best results. Once breaded, you can refrigerate it for a few hours. This keeps the coating firm. Before cooking, let it sit at room temperature for about 20 minutes. This chicken pairs well with many sides. Try a fresh garden salad or roasted vegetables. Garlic bread adds a nice touch too. For drinks, a light white wine or iced tea works well. Check the chicken’s internal temperature. It should reach 165°F (75°C). Use a meat thermometer to be sure. If you don’t have one, cut into the thickest part. The meat should be white, not pink. This ensures it is safe to eat. You now have a clear path to making great Copycat Longhorn Parmesan Chicken. We explored the key ingredients, like chicken, buttermilk, and spices. I shared how to marinate and dredge properly. You learned cooking techniques and serving suggestions. To wrap it up, remember to experiment with flavors and sides. Making this dish your own can be fun. Enjoy your cooking, and savor each bite!

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Craving that savory taste of Copycat Longhorn Parmesan Chicken? You’re in the right place! In this tasty cooking guide, I’ll share the simple ingredients and step-by-step instructions to recreate this restaurant favorite at home. From perfectly marinated chicken to crispy, golden-brown coating, I’ll walk you through every detail. You’ll impress your family and friends with this delicious dish that brings the Longhorn experience right to your kitchen. Let’s get started!

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Why I Love This Recipe

  1. Flavorful Marinade: The buttermilk marinade not only tenderizes the chicken but also infuses it with rich, savory flavors that make every bite delicious.
  2. Easy Dredging Process: The three-step dredging station simplifies the breading process, ensuring a perfectly crunchy exterior that everyone will love.
  3. Quick Cooking Time: This recipe can be prepared in under 1.5 hours, making it perfect for a weeknight dinner without sacrificing flavor.
  4. Versatile Serving Options: Serve it with marinara sauce or your favorite sides, making it a flexible dish that’s easily adaptable to any meal.

Ingredients

Main Ingredients

– 4 boneless, skinless chicken breasts

– 1 cup buttermilk

– 1 cup all-purpose flour

– 1/2 cup grated Parmesan cheese

Seasoning Ingredients

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon paprika

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

Dredging Mixture

– 2 large eggs

– 1 cup breadcrumbs (preferably Italian seasoned)

– 1/4 cup olive oil (for frying)

Optional Garnishes

– Fresh parsley, chopped (for garnish)

– Marinara sauce (for serving, optional)

To make the Copycat Longhorn Parmesan Chicken, gather these key ingredients. The chicken breasts provide a juicy base. The buttermilk is vital. It tenderizes the chicken and adds flavor. Flour and Parmesan cheese create a crispy coating.

Next, we have the seasonings. Garlic powder, onion powder, paprika, salt, and black pepper give the chicken a delicious taste. Use these spices to enhance every bite.

For the dredging mixture, you need eggs and breadcrumbs. The eggs help the coating stick. Breadcrumbs provide crunch. Olive oil is essential for frying. It helps achieve that golden brown color.

Finally, consider garnishes. Fresh parsley adds color and flavor. Marinara sauce makes a tasty dip. Together, these ingredients create a dish that’s both tasty and visually appealing.

Step-by-Step Instructions

Marinate the Chicken

Marinating the chicken is key. It makes the meat tender and adds flavor. I suggest marinating for at least one hour. For best results, marinate overnight in the buttermilk. This will ensure each bite is juicy and packed with taste.

Prepare the Dredging Station

Setting up your dredging station is easy. You need three shallow dishes. In the first dish, mix the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Whisk them well until combined. In the second dish, beat the two large eggs until blended. Finally, fill the third dish with breadcrumbs. Keep everything organized for smooth coating.

Dredge the Chicken

Now it’s time to dredge the chicken. Take each breast from the buttermilk, letting the excess drip off. First, coat the chicken in the flour mixture, covering all sides. Then dip it into the beaten eggs. Finally, press it into the breadcrumbs to ensure an even coating. Gently press down to help the crumbs stick.

Heat the Oil and Cook the Chicken

To cook the chicken, heat olive oil in a skillet over medium heat. You will know the oil is ready when it shimmers. Carefully add the breaded chicken breasts to the skillet. Make sure they have space around them. Cook for about 5-6 minutes on each side. Look for a golden brown color and check that the internal temperature reaches 165°F (75°C).

Drain and Rest

Once the chicken is cooked, transfer it to a plate lined with paper towels. This step helps drain any extra oil. Let the chicken rest for a few minutes. Resting keeps it juicy and helps the flavors settle.

Serve the Dish

For serving, present the chicken hot. You can drizzle marinara sauce over it if you like. A sprinkle of fresh parsley adds color and taste. Serve on a rustic wooden board or a white plate for a nice touch. Enjoy every bite!

Tips & Tricks

Achieving Perfectly Breaded Chicken

To get the best breading, follow a few key steps. First, let your chicken sit in buttermilk. This helps the breading stick. When you’re ready, coat each piece in the flour mix. Make sure to tap off any extra flour. This gives you an even coat.

When frying, don’t crowd the pan. If you put too many pieces in at once, the oil cools. This leads to soggy chicken. Fry in batches if needed. This way, your chicken stays crispy and golden.

Flavor Enhancements

To boost the flavor, think beyond basic seasonings. You can add herbs like thyme or oregano to the flour mix. A pinch of cayenne gives a nice spicy touch. You can also mix in some lemon zest for brightness. Experiment with your favorite spices to make the dish your own.

If you love heat, try adding crushed red pepper flakes to the breadcrumbs. This will give your chicken a nice kick without overpowering the main flavor.

Cooking Alternatives

If you want to skip frying, baking is a great choice. Preheat your oven to 400°F (200°C). Place your breaded chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through. This method is healthier and still delicious.

Using an air fryer is another option. Set it to 375°F (190°C). Cook for about 15-20 minutes, flipping halfway. You’ll get a crispy texture with much less oil, making it a fantastic alternative for a healthier meal.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate in buttermilk overnight for the best flavor and tenderness.
  2. Control Your Oil Temperature: Ensure the oil is hot enough before adding the chicken to achieve a crispy crust; a drop of water should sizzle when it hits the oil.
  3. Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to maintain oil temperature and ensure even frying.
  4. Let It Rest: Allow the chicken to rest after cooking to retain its juices, resulting in a moister final dish.

Variations

Cheese Variations

You can switch up the cheese to make this dish even better. Adding mozzarella gives a nice stretch and creaminess. You can also sprinkle cheddar on top for a sharper taste. For a cheesy topping, mix extra Parmesan with breadcrumbs before baking. This adds crunch and flavor to your chicken. Feel free to experiment with different cheeses based on your taste.

Sauce Options

While marinara sauce works great, you can try other sauces too. A creamy Alfredo sauce pairs nicely with the crispy chicken. You could also use a zesty buffalo sauce for a spicy kick. If you want to make your own marinara, use canned tomatoes, garlic, and herbs. Simmer for 20 minutes for a fresh taste that beats store-bought.

Side Dish Ideas

Pairing side dishes can elevate your meal. Garlic bread is a classic choice and adds a nice crunch. A fresh Caesar salad complements the chicken perfectly. Roasted vegetables, like broccoli or carrots, add color and nutrients. You can also serve it with mashed potatoes for a hearty meal. Mix and match based on what you enjoy!

Storage Info

Storing Leftovers

To keep your Copycat Longhorn Parmesan Chicken fresh, store it right. First, let the chicken cool down to room temperature. Then, place it in an airtight container. This keeps the chicken moist and flavorful in the fridge. You can store it for up to 3 days. For best results, avoid stacking pieces to prevent sogginess.

Reheating Instructions

When reheating, the oven works best. Preheat it to 350°F. Place the chicken on a baking sheet. Heat it for about 15-20 minutes or until warm. This method keeps the chicken crispy. If you use a microwave, cover the chicken with a damp paper towel. Heat for short bursts of 30 seconds. This helps maintain some crispiness, but it won’t be as crunchy.

Freezing Guidelines

To freeze the chicken, allow it to cool completely. Wrap each piece in plastic wrap, then place it in a freezer bag. Squeeze out as much air as possible. The chicken can stay in the freezer for up to 2 months. When you’re ready to eat, move the chicken to the fridge overnight to thaw. For faster defrosting, you can use the microwave. Just be sure to cook it right after thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs! Chicken thighs are juicy and tender. They have more fat than breasts, which gives them great flavor. Thighs also stay moist during cooking. This makes them a good option if you prefer rich taste.

How can I make this recipe gluten-free?

To make this dish gluten-free, swap the all-purpose flour for a gluten-free blend. You can use almond flour or rice flour. For breadcrumbs, look for gluten-free options in stores. You can also make homemade breadcrumbs using gluten-free bread.

Can I prepare the chicken ahead of time?

Yes, you can prep the chicken in advance. Marinate the chicken the night before for best results. Once breaded, you can refrigerate it for a few hours. This keeps the coating firm. Before cooking, let it sit at room temperature for about 20 minutes.

What can I serve with Copycat Longhorn Parmesan Chicken?

This chicken pairs well with many sides. Try a fresh garden salad or roasted vegetables. Garlic bread adds a nice touch too. For drinks, a light white wine or iced tea works well.

How do I know when the chicken is cooked through?

Check the chicken’s internal temperature. It should reach 165°F (75°C). Use a meat thermometer to be sure. If you don’t have one, cut into the thickest part. The meat should be white, not pink. This ensures it is safe to eat.

You now have a clear path to making great Copycat Longhorn Parmesan Chicken. We explored the key ingredients, like chicken, buttermilk, and spices. I shared how to marinate and dredge properly. You learned cooking techniques and serving suggestions.

To wrap it up, remember to experiment with flavors and sides. Making this dish your own can be fun. Enjoy your cooking, and savor each bit

- 4 boneless, skinless chicken breasts - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - 1 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup olive oil (for frying) - Fresh parsley, chopped (for garnish) - Marinara sauce (for serving, optional) To make the Copycat Longhorn Parmesan Chicken, gather these key ingredients. The chicken breasts provide a juicy base. The buttermilk is vital. It tenderizes the chicken and adds flavor. Flour and Parmesan cheese create a crispy coating. Next, we have the seasonings. Garlic powder, onion powder, paprika, salt, and black pepper give the chicken a delicious taste. Use these spices to enhance every bite. For the dredging mixture, you need eggs and breadcrumbs. The eggs help the coating stick. Breadcrumbs provide crunch. Olive oil is essential for frying. It helps achieve that golden brown color. Finally, consider garnishes. Fresh parsley adds color and flavor. Marinara sauce makes a tasty dip. Together, these ingredients create a dish that's both tasty and visually appealing. {{ingredient_image_2}} Marinating the chicken is key. It makes the meat tender and adds flavor. I suggest marinating for at least one hour. For best results, marinate overnight in the buttermilk. This will ensure each bite is juicy and packed with taste. Setting up your dredging station is easy. You need three shallow dishes. In the first dish, mix the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Whisk them well until combined. In the second dish, beat the two large eggs until blended. Finally, fill the third dish with breadcrumbs. Keep everything organized for smooth coating. Now it's time to dredge the chicken. Take each breast from the buttermilk, letting the excess drip off. First, coat the chicken in the flour mixture, covering all sides. Then dip it into the beaten eggs. Finally, press it into the breadcrumbs to ensure an even coating. Gently press down to help the crumbs stick. To cook the chicken, heat olive oil in a skillet over medium heat. You will know the oil is ready when it shimmers. Carefully add the breaded chicken breasts to the skillet. Make sure they have space around them. Cook for about 5-6 minutes on each side. Look for a golden brown color and check that the internal temperature reaches 165°F (75°C). Once the chicken is cooked, transfer it to a plate lined with paper towels. This step helps drain any extra oil. Let the chicken rest for a few minutes. Resting keeps it juicy and helps the flavors settle. For serving, present the chicken hot. You can drizzle marinara sauce over it if you like. A sprinkle of fresh parsley adds color and taste. Serve on a rustic wooden board or a white plate for a nice touch. Enjoy every bite! To get the best breading, follow a few key steps. First, let your chicken sit in buttermilk. This helps the breading stick. When you're ready, coat each piece in the flour mix. Make sure to tap off any extra flour. This gives you an even coat. When frying, don't crowd the pan. If you put too many pieces in at once, the oil cools. This leads to soggy chicken. Fry in batches if needed. This way, your chicken stays crispy and golden. To boost the flavor, think beyond basic seasonings. You can add herbs like thyme or oregano to the flour mix. A pinch of cayenne gives a nice spicy touch. You can also mix in some lemon zest for brightness. Experiment with your favorite spices to make the dish your own. If you love heat, try adding crushed red pepper flakes to the breadcrumbs. This will give your chicken a nice kick without overpowering the main flavor. If you want to skip frying, baking is a great choice. Preheat your oven to 400°F (200°C). Place your breaded chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through. This method is healthier and still delicious. Using an air fryer is another option. Set it to 375°F (190°C). Cook for about 15-20 minutes, flipping halfway. You'll get a crispy texture with much less oil, making it a fantastic alternative for a healthier meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate in buttermilk overnight for the best flavor and tenderness. Control Your Oil Temperature: Ensure the oil is hot enough before adding the chicken to achieve a crispy crust; a drop of water should sizzle when it hits the oil. Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to maintain oil temperature and ensure even frying. Let It Rest: Allow the chicken to rest after cooking to retain its juices, resulting in a moister final dish. {{image_4}} You can switch up the cheese to make this dish even better. Adding mozzarella gives a nice stretch and creaminess. You can also sprinkle cheddar on top for a sharper taste. For a cheesy topping, mix extra Parmesan with breadcrumbs before baking. This adds crunch and flavor to your chicken. Feel free to experiment with different cheeses based on your taste. While marinara sauce works great, you can try other sauces too. A creamy Alfredo sauce pairs nicely with the crispy chicken. You could also use a zesty buffalo sauce for a spicy kick. If you want to make your own marinara, use canned tomatoes, garlic, and herbs. Simmer for 20 minutes for a fresh taste that beats store-bought. Pairing side dishes can elevate your meal. Garlic bread is a classic choice and adds a nice crunch. A fresh Caesar salad complements the chicken perfectly. Roasted vegetables, like broccoli or carrots, add color and nutrients. You can also serve it with mashed potatoes for a hearty meal. Mix and match based on what you enjoy! To keep your Copycat Longhorn Parmesan Chicken fresh, store it right. First, let the chicken cool down to room temperature. Then, place it in an airtight container. This keeps the chicken moist and flavorful in the fridge. You can store it for up to 3 days. For best results, avoid stacking pieces to prevent sogginess. When reheating, the oven works best. Preheat it to 350°F. Place the chicken on a baking sheet. Heat it for about 15-20 minutes or until warm. This method keeps the chicken crispy. If you use a microwave, cover the chicken with a damp paper towel. Heat for short bursts of 30 seconds. This helps maintain some crispiness, but it won't be as crunchy. To freeze the chicken, allow it to cool completely. Wrap each piece in plastic wrap, then place it in a freezer bag. Squeeze out as much air as possible. The chicken can stay in the freezer for up to 2 months. When you're ready to eat, move the chicken to the fridge overnight to thaw. For faster defrosting, you can use the microwave. Just be sure to cook it right after thawing. Yes, you can use chicken thighs! Chicken thighs are juicy and tender. They have more fat than breasts, which gives them great flavor. Thighs also stay moist during cooking. This makes them a good option if you prefer rich taste. To make this dish gluten-free, swap the all-purpose flour for a gluten-free blend. You can use almond flour or rice flour. For breadcrumbs, look for gluten-free options in stores. You can also make homemade breadcrumbs using gluten-free bread. Yes, you can prep the chicken in advance. Marinate the chicken the night before for best results. Once breaded, you can refrigerate it for a few hours. This keeps the coating firm. Before cooking, let it sit at room temperature for about 20 minutes. This chicken pairs well with many sides. Try a fresh garden salad or roasted vegetables. Garlic bread adds a nice touch too. For drinks, a light white wine or iced tea works well. Check the chicken’s internal temperature. It should reach 165°F (75°C). Use a meat thermometer to be sure. If you don’t have one, cut into the thickest part. The meat should be white, not pink. This ensures it is safe to eat. You now have a clear path to making great Copycat Longhorn Parmesan Chicken. We explored the key ingredients, like chicken, buttermilk, and spices. I shared how to marinate and dredge properly. You learned cooking techniques and serving suggestions. To wrap it up, remember to experiment with flavors and sides. Making this dish your own can be fun. Enjoy your cooking, and savor each bite!

Copycat Longhorn Parmesan Chicken

A deliciously crispy and flavorful chicken dish, marinated in buttermilk and coated with a blend of Parmesan cheese and spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 large eggs
  • 1 cup breadcrumbs
  • 0.25 cup olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 cup marinara sauce

Instructions
 

  • Marinate the Chicken: Place the chicken breasts in a large bowl and pour in the buttermilk, ensuring that all pieces are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight.
  • Prepare the Dredging Station: In the first dish, combine the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. In the second dish, beat the eggs. Fill the third dish with the breadcrumbs.
  • Dredge the Chicken: Remove each chicken breast from the buttermilk and coat it in the flour mixture, then dip it into the beaten eggs, and finally press it into the breadcrumbs.
  • Heat the Oil: In a large skillet, pour in the olive oil and heat it over medium heat until it shimmers.
  • Cook the Chicken: Add the breaded chicken breasts to the skillet and cook for approximately 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).
  • Drain and Rest: Transfer the chicken to a plate lined with paper towels to drain excess oil and let it rest for a few minutes.
  • Serve: Present the Parmesan chicken hot, with marinara sauce on top if desired, and garnish with freshly chopped parsley.

Notes

For best results, marinate the chicken overnight.
Keyword chicken, fried chicken, parmesan

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