Description
This Longhorn Parmesan Crusted Chicken recipe features tender chicken breasts coated in a crispy, flavorful parmesan and panko breadcrumb crust. The chicken is first pan-fried to achieve a golden crust and then finished in the oven for a juicy interior. It’s perfect for a comforting dinner that’s easy to make yet impressive in taste and texture.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
Breading Mixture
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Cooking Fat
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position a rack in the center of the oven to ensure even heat distribution during baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with nonstick spray to prevent the chicken from sticking after frying.
- Pound Chicken: Use a meat mallet or rolling pin to gently pound the chicken breasts to an even 1/2 inch thickness to ensure uniform cooking.
- Make Breading Mixture: In a shallow bowl, combine grated Parmesan cheese, panko breadcrumbs, flour, garlic powder, onion powder, salt, and black pepper. Mix thoroughly for an even coating.
- Prepare Egg Wash: In another shallow bowl, whisk together the eggs and milk until well blended to create a smooth coating liquid.
- Coat Chicken: Dip each chicken breast fully into the egg wash. Then transfer to the breadcrumb mixture, pressing gently to coat both sides evenly.
- Heat Skillet: Heat olive oil and butter in a large skillet over medium-high heat until butter melts and oil is hot, ready for frying.
- Sear Chicken: Carefully place the coated chicken breasts into the skillet. Cook for 3-4 minutes per side until a golden brown crust forms. Use tongs to flip gently to keep the coating intact.
- Transfer to Baking Sheet: Once both sides are browned, move the chicken breasts to the prepared baking sheet.
- Bake Chicken: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to allow juices to redistribute and ensure juiciness.
Notes
- For extra crispiness, allow the coated chicken to sit for 10 minutes before frying to help the breading adhere better.
- Use a meat thermometer to check doneness to prevent overcooking and retain juiciness.
- Substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
