Description
Skip the drive to Longhorn and make this crispy, cheesy Parmesan Chicken at home. One bite of that golden crust and tender chicken will have your family thinking you ordered takeout from the steakhouse.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each), pounded to even thickness
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup buttermilk
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- 1 1/2 cups freshly grated Parmesan cheese, divided (1 cup for coating, 1/2 cup for topping)
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 cup vegetable oil for pan-frying
- 1/2 cup marinara sauce (optional, for serving)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
- In a large bowl, combine olive oil, garlic, Italian seasoning, salt, pepper, and buttermilk. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Set up three shallow bowls: flour with a pinch of salt and pepper in first bowl, beaten eggs in second bowl, and mixture of breadcrumbs, 1 cup Parmesan, parsley, and garlic powder in third bowl.
- Remove chicken from marinade, letting excess drip off. Dredge in flour, then dip in egg, and finally coat thoroughly with breadcrumb mixture. Place on wire rack and rest for 5-10 minutes.
- Heat vegetable oil in large skillet over medium-high heat to 350°F. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to baking sheet, sprinkle with remaining Parmesan cheese. Optional: broil for 1-2 minutes until cheese is bubbly.
- Serve immediately, garnished with fresh parsley and marinara sauce on the side if desired.