Did you know Longhorn Chicken Steakhouse gets over 5,000 orders of Garlic Parmesan Crusted Chicken daily? This dish is a national favorite. Now, you can make it at home with its signature crunch and flavor.
This guide reveals the secrets of the longhorn chicken’s crispy crust and juicy inside. It’s perfect for both kitchen experts and beginners. You’ll learn how to make the longhorn garlic parmesan crusted chicken at home, using tested ingredients and techniques.
Key Takeaways
- Learn the exact steps to achieve the restaurant’s signature crispy golden crust.
- Discover the blend of cheeses and seasonings that define the longhorn garlic parmesan crusted chicken’s taste.
- Master pan-frying techniques to ensure perfectly cooked, tender meat every time.
- Get tips for customizing the dish with optional ingredients like fresh herbs or spicy additions.
- Follow storage and serving suggestions to maximize flavor and presentation.
What Makes Longhorn Chicken So Special
Longhorn chicken has become a favorite since it first appeared at Longhorn Steakhouse in the 1980s. Its crispy parmesan crust and juicy inside made it a hit. This copycat longhorn parmesan crusted chicken recipe lets you enjoy it at home.
The History of This Famous Dish
In 1986, Longhorn Steakhouse chefs created a dish that mixed crispy breading with juicy chicken. The secret was a special mix of grated parmesan, seasoned breadcrumbs, and garlic. People loved its savory crunch, making it a top choice across America.
Why This Copycat Recipe Works
- Uses authentic ingredient ratios from the original recipe
- Includes dual-cooking methods for optimal crispiness
- Highlights texture contrasts between crunchy crust and tender meat
What to Expect from This Tutorial
- Step-by-step instructions for replicating the signature crust
- Pro tips for achieving restaurant-quality results
- Common pitfalls to avoid when cooking
This guide is perfect for both new cooks and experienced chefs. You’ll learn how to make longhorn chicken just like the pros. Every bite will be full of authentic flavor.
Essential Ingredients for Longhorn Parmesan Crusted Chicken
Choosing the right ingredients is crucial for a great longhorn parmesan crusted chicken. This recipe for longhorns parmesan crusted chicken needs the right mix to get the taste and texture just right. Here’s how to pick the best parts:
Chicken Selection Tips
- Go for 6- to 8-ounce boneless, skinless breasts for even cooking.
- Opt for USDA Choice or Select grades at places like Walmart or Publix.
- Pound thicker cuts to ½-inch thickness using a meat mallet for uniformity.
The Perfect Parmesan Blend
Aged Parmigiano-Reggiano (like BelGioioso or Whole Foods 365) adds sharpness. Mix ½ cup grated Parmesan with ½ cup panko breadcrumbs. Add 1 tbsp melted butter to the mix for moisture.
Garlic and Herb Components
- Use 2-3 minced fresh garlic cloves for a bold flavor.
- Combine dried parsley, basil, and oregano (1 tsp each).
- Optional: Crushed red pepper flakes for heat.
Possible Substitutions
| Original | Substitute | Notes |
|---|---|---|
| Parmesan | Nutritional yeast or Romano | Adjust salt content |
| Regular breadcrumbs | Schar gluten-free panko | Check certification |
| Fresh garlic | McCormick garlic powder (¼ tsp per clove) | Reduce by 25% to avoid bitterness |
Kitchen Tools You’ll Need
To make the longhorn garlic parmesan crusted chicken at home, you’ll need these tools. They make every step easier:
- Meat mallet or rolling pin: Even out chicken thickness for even cooking. A rolling pin is fine if you don’t have a mallet.
- Large mixing bowls: You’ll need one for dredging chicken and another for the crust mixture. Glass or stainless steel bowls are best.
- Measuring spoons and cups: Precision is key for blending seasonings like garlic powder and herbs.
- Baking sheet or oven-safe skillet: Pick a size that fits chicken pieces without overcrowding.
- Instant-read meat thermometer: This ensures the chicken reaches 165°F (74°C) for safety and tenderness.
| Must-Have Tools | Nice-to-Have Upgrades |
|---|---|
| Wire cooling rack for baking sheets | Air fryer for faster crisping (optional) |
| Spice jars for storage | Cast-iron skillet for extra-crispy crusts |
Tip: Line baking sheets with parchment paper to prevent sticking and make cleanup easier. For the longhorn chicken crust, a shallow dish is great for dipping chicken in buttermilk before coating.
Preparing the Chicken for the Garlic Parmesan Crust
“The crust won’t stick if the chicken isn’t ready,” says Chef Marco Guerra, a master of crispy coatings. “Prep is where flavor and texture begin.”
Getting the chicken ready is key to making it the main attraction. Start by cutting off any extra fat and sinew. Use sharp shears or a chef’s knife for this.
Then, cut thicker breasts in half to make them even. This ensures they cook evenly. Use a meat mallet to make the meat tender, but don’t overdo it.
- Trim: Remove visible fat for a clean cut.
- Butterfly: Lay breasts flat, pound to uniform thickness.
- Tenderize: Tap lightly with a mallet to break fibers without tearing.
Marinating adds a lot of flavor without hiding the chicken’s taste. You can choose from a few options:
- Quick brine: Soak in saltwater (¼ cup salt per quart) for 30 minutes.
- Herb mix: Rub with olive oil, minced garlic, thyme, and lemon zest.
- No-time option: Brush with butter and season with black pepper before coating.
Before you add the crust, dry the chicken with paper towels. This helps it get crispy. Season it lightly with salt and pepper, but don’t overdo it if you brined it.
Have all your ingredients ready: Parmesan, breadcrumbs, garlic powder, and oil. This way, you can quickly coat the chicken.
By following these steps, your chicken will get that perfect crispy crust. Each step helps the meat soak up flavors and hold the crust well. With these tips, your dish will be just as good as the restaurant’s.
Creating the Perfect Garlic Parmesan Crust
The crunch of Longhorn parmesan crusted chicken comes from a great crust. It should crack when you bite it and keep the meat juicy. Here’s how to get it right:
The Secret to the Crispy Texture
Keeping the chicken dry is crucial. Pat it dry before you coat it to prevent steam from softening the crust. Use melted butter and oil in the pan for a crispy barrier. Bake at 425°F for 20-25 minutes for even cooking.
Mixing the Crust Ingredients
- Grate parmesan finely to avoid clumps; pre-shredded cheese works in a pinch.
- Blend minced fresh garlic with herbs like parsley or oregano for depth.
- Combine panko breadcrumbs with 1 tbsp of cornstarch to boost crunch retention.
For longhorn garlic parmesan crusted chicken, whisk an egg white into the dry mix. It helps the crust stick without adding too much moisture.
Application Techniques
- Dip chicken in egg wash first, then press firmly into the crust mixture. Turn pieces to coat all sides.
- Let coated chicken rest on a rack for 5-10 minutes before cooking; this sets the crust.
- Bake on a wire rack set inside a baking sheet to maximize airflow.
Mistakes happen? If the crust flakes off, add 1 tsp of mayonnaise to the egg wash. With these tips, your dish will be just like Longhorn’s longhorn parmesan crusted chicken.
Step-by-Step Cooking Instructions
Learn to make longhorn chicken with these easy steps. Follow this recipe for longhorns parmesan crusted chicken for a perfect balance of crispy and tender:
- Preheat your oven to 400°F. If using a skillet, heat 1 tbsp oil in a pan over medium-high heat until shimmering.
- Place chicken breasts in the hot skillet. Cook for 6 minutes on one side without moving—this seals the crust. Flip and cook 4 more minutes on the reverse side.
- Transfer the skillet to the preheated oven. Bake for 15–20 minutes, until an internal thermometer reads 165°F. Watch for golden-brown edges and a slightly puffed crust.
- Let the chicken rest 5 minutes before slicing. This locks in juices and prevents crumbling.
“Patience is key—overcrowding the pan can steam instead of crisp. Cook in batches if needed,” says our test kitchen team.
For stovetop-only methods, use a cast-iron skillet. Cook uncovered, flipping once, until fully heated. Add a sprinkle of extra Parmesan during the last 2 minutes for a melty finish. Avoid opening the oven too often—it lowers heat and slows crisping.
Adjust timing for thicker breasts. A 1-inch-thick breast may need 22 minutes in the oven. Use tongs, not a fork, to avoid tearing the crust. Serve immediately with lemon wedges or your chosen sides from section 9.
Achieving That Signature Longhorn Chicken Flavor
To make a great copycat longhorn parmesan crusted chicken, focus on the basics. These steps help you get the restaurant’s perfect crust and juicy chicken.
Temperature and Timing Tips
Get good at using your stove or oven. Follow this guide for the best results:
| Method | Temperature | Time |
|---|---|---|
| Pan-frying | Medium-high heat | 4-5 mins per side |
| Oven baking | 425°F | 25-30 mins |
Longhorn garlic parmesan crusted chicken needs high heat for 3-4 minutes on each side. This seals in the juices. For thicker pieces, add 2-3 minutes for every ounce.
How to Tell When It’s Perfectly Cooked
- Visual check: Crust turns golden-brown with no pale spots.
- Touch test: Press the thickest part—cooked chicken springs back slightly.
- Thermometer: Insert into the center; aim for 165°F.
“The best copycat longhorn dishes balance crispness and doneness,” says culinary experts. Avoid overcooking by stopping at 160°F—carryover heat will finish the job.
Resting the Chicken for Maximum Juiciness
Let the chicken rest 5-7 minutes after cooking. This lets juices spread evenly. Place it on a cutting board, covered loosely with foil. Don’t over-rest or under-rest, as it affects juiciness. Thin breasts rest 5 minutes; thighs need 7-10.
Serving Your Copycat Longhorn Parmesan Crusted Chicken
Once your chicken is golden, focus on presentation and pairings. This will make your meal feel like a restaurant experience. Follow these steps to bring the full Longhorn taste home.
Plating Suggestions
Start by placing the chicken in the center of your plate. Add fresh parsley or lemon wedges for a touch of elegance. For a fancy look, place the chicken on a bed of roasted veggies or a herb butter sauce.
Remember, don’t overcrowd the plate. Let the crispy crust be the main attraction.
Perfect Side Dish Pairings
-
- Mashed Potatoes: Creamy mashed potatoes pair well with the garlic Parmesan. Add butter for extra richness.
- Green Beans Almondine:
Crispy green beans with garlic and almonds complement the chicken’s crust nicely.
-
- Buttered Corn:
Sweet corn adds a savory touch to your homemade Longhorn Parmesan Crusted Chicken.
Wine and Beverage Recommendations
Choose a buttery Chardonnay or a crisp Sauvignon Blanc for wine. These match the garlic and Parmesan flavors. For a non-alcoholic choice, try a citrusy Arnold Palmer—lemonade mixed with iced tea.
Serve iced tea or lemonade in a carafe with your meal.
Troubleshooting Common Issues
Having trouble with your longhorn garlic parmesan crusted chicken? Don’t worry, we’ve got you covered. Here are some tips to fix common problems and make your dish perfect every time. Follow these steps to ensure your recipe for longhorns parmesan crusted chicken is a hit.
- Crispy Crust Concerns: If your coating is soft, try preheating your oven to 425°F. Line a baking sheet with parchment paper. Dry the chicken before coating and press the parmesan firmly onto the meat. For extra crunch, broil for 2–3 minutes at the end.
- Dry Meat Issue: Dry meat is often due to overcooking. Use a meat thermometer to check for 165°F. Let the chicken rest for 5 minutes after baking. Marinate in buttermilk or soy sauce for 30 minutes before coating to keep it moist.
- Uneven Cooking: To avoid uneven cooking, slice thick breasts into even pieces or cover with foil if browning too fast. Rotate the pan halfway through baking. Preheat your skillet before searing to ensure even heat.
- Flavor Imbalances: If garlic is too strong, reduce it to 1 teaspoon. Taste the crust mix before applying and adjust as needed. Add a squeeze of lemon juice to balance the flavors.
If your longhorn garlic parmesan crusted chicken is still lacking flavor, check the cheese quality. Use aged parmesan for a sharper taste. Adjust seasonings little by little. Remember, practice makes perfect. Every kitchen is different, so adjust the steps to fit your tools.
Variations on the Classic Recipe
Want to try something new with the longhorn chicken? These changes keep the recipe for longhorns parmesan crusted chicken core. But they add exciting new flavors.
Spicy Garlic Parmesan Option
Add some heat without losing the garlic-parmesan taste:
- Stir ½ tsp cayenne or red pepper flakes into the crust mix
- Pair with a tangy longhorn-style dipping sauce: mayo mixed with honey, lime, and a dash of hot sauce
- Adjust spice level by starting low and tasting before final coating
Herb-Enhanced Version
Boost the herb flavor with these suggestions:
- Swap ¼ cup of parmesan for finely chopped fresh parsley or basil
- Add 1 tsp dried thyme or rosemary (use half if using fresh)
- Try a blend of oregano, marjoram, and basil for a Mediterranean twist
Gluten-Free Adaptation
Make it gluten-free with these swaps:
- Replace regular breadcrumbs with gluten-free panko or crushed gluten-free crackers
- Use chickpea flour or almond flour as a binder (¼ cup per ½ cup breadcrumbs)
- Toasted coconut flakes add crunch in place of some breadcrumbs
Storage and Reheating Guidelines
Keeping your longhorn parmesan crusted chicken fresh is key. Cool it down to room temperature first. Then, store it in airtight containers or wrap it tightly with parchment paper to keep it crispy.
For short-term storage, put it in the fridge within 2 hours of cooking. It’s best to use it within 3-4 days for the best taste.
Freezing can extend its shelf life up to 3 months. Freeze individual portions on a baking sheet first. Then, move them to freezer bags. Make sure to label them with the date.
Thaw the chicken overnight in the fridge before you reheat it.
“Reheating techniques matter most for crust texture,” say chefs. “Avoid microwaves if possible—they can soften the coating.”
Here are some ways to reheat your chicken:
- Oven: Preheat to 350°F. Place the chicken on a lined baking sheet. Brush it lightly with oil and bake for 15–20 minutes until it reaches 165°F.
- Air fryer: Set to 350°F. Cook for 8–10 minutes, flipping halfway, for a crispy texture.
- Stovetop: Pan-sear in a lightly oiled skillet for 3–4 minutes per side. Use a meat thermometer to check if it’s safe.
Don’t refry more than twice to avoid drying out the chicken. Throw away leftovers after 4 days in the fridge or 3 months in the freezer. Always check temperatures and avoid cross-contamination for food safety.
Conclusion
Learning to make longhorn garlic parmesan crusted chicken is a bit of work, but it’s so worth it. This recipe brings together crispy texture and savory flavors. It’s like having the restaurant dish right in your kitchen.
Choosing the right chicken and mixing the crust ingredients just right are key. Cooking slowly and letting the meat rest are also important. You can even try different flavors like herbs or spicy ones.
Making this dish at home saves money and lets you control the flavors. Even if you’re new at it, you can still make something amazing. You can also get creative with sides like roasted veggies or creamy sauces.
Now, it’s time to start making your own copycat longhorn parmesan crusted chicken. Get your ingredients ready and follow the steps. Share your experience online and check out more recipes on our site. Your kitchen can make any dish you love—begin with this one and see where it takes you.
FAQ
What ingredients do I need for the Longhorn Parmesan Crusted Chicken?
You’ll need chicken breasts, Parmesan cheese, garlic, herbs, breadcrumbs, and seasonings. For the best taste, pick high-quality Parmesan and fresh herbs.
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can use chicken thighs instead of breasts. Just remember to cook them a bit longer since they take longer to cook through.
Is there a gluten-free option for the Longhorn Garlic Parmesan Crusted Chicken?
Absolutely! Use gluten-free breadcrumbs or crushed gluten-free crackers for a similar crust.
How can I ensure the chicken stays juicy while cooking?
To keep the chicken juicy, marinate it before cooking. Also, make sure to check the internal temperature closely, cooking until it reaches 165°F.
Can I make the crust ahead of time?
You can make the crust mixture ahead of time and store it in the fridge for a day or two. Just apply it to the chicken right before cooking for the best texture.
What sides pair well with Longhorn Parmesan Crusted Chicken?
Garlic mashed potatoes, steamed vegetables, or a fresh salad are great sides. They complement the rich flavors of the chicken.
How do I store leftovers of the Longhorn Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the crust crispy, reheat in the oven or air fryer.
What’s the best way to reheat Longhorn Parmesan Crusted Chicken?
Reheat in an oven at 350°F for 10-15 minutes. This method keeps the crust crispy while warming the chicken.
Can I make this dish spicier?
Yes! Add a kick by mixing crushed red pepper flakes or cayenne pepper into the crust mixture.
Why is the Parmesan Crust not getting crispy?
If the crust isn’t crispy, it might be due to too much moisture on the chicken or not enough oven heat. Make sure the chicken is dry and preheat your oven well.
