Make AMAZING Longhorn Steakhouse Style Parmesan Chicken at Home
Copycat Longhorn Steakhouse Parmesan Chicken
Things to know:
What is in the Parmesan-crusted chicken at LongHorn?
What is Longhorn parmesan crusted chicken made of? Longhorn’s Parmesan-crusted chicken is made of marinated chicken breasts topped with a creamy mayo-cream cheese mixture, provolone cheese, and a crispy parmesan panko crust that’s been toasted in butter. The combination of layers is what makes it so delicious.
What is the origin of LongHorn Steakhouse?
In August of 1981, George W. McKerrow opened the very first LongHorn Steaks Restaurant & Saloon on Peachtree Road in Atlanta. It wasn’t replacing another restaurant though, in fact he was building his new eatery atop of what was formerly an X-rated store! In 1981 the movie “Urban Cowboy” was popular, and when McKerrow was planning the establishment, he just decided to choose it as the motif. That decision eventually led to a casual dining movement with some people crediting McKerrow for popularizing the “‘Urban Cowboy’ vibe” among eateries.
Read More: https://www.thedailymeal.com/1438218/longhorn-steakhouse-secrets/
Are LongHorn and Olive Garden owned by the same person?
Darden’s family of restaurants features some of the most recognizable and successful brands in full-service dining — Olive Garden, LongHorn Steakhouse, Yard House, Ruth’s Chris Steak House, Cheddar’s Scratch Kitchen, The Capital Grille, Chuy’s, Seasons 52, Eddie V’s and Bahama Breeze.
Who makes more money, Outback, LongHorn or Texas Roadhouse?
In 2024, Texas Roadhouse accrued nearly $5.5 billion. Here, LongHorn snuck into second place by amassing $3 billion, while Outback wasn’t far behind with a reported $2.7 billion in total sales.
Which is better, Parmesan or parmigiano reggiano?
Parmigiano Reggiano is known for its rich, nutty flavor and granular texture, making it a premium choice for enhancing high-end dishes. While Parmesan, a more generic term used for similar hard cheeses, may offer a similar taste profile, it often lacks the depth and complexity found in Parmigiano Reggiano.
Ingredients:
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup bread crumbs
1/2 cup all-purpose flour
1 T Spiceology’s Vampire Killer (you can substitute garlic powder)
2 large eggs
1/4 cup milk
4 cloves garlic, minced
1 t dried Italian seasoning (we used Cattleman’s Grill Italiano)
1/2 t salt
1/4 t black pepper
2 T olive oil
1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper.
3. In another shallow dish, beat the eggs with the milk.
4. Place the flour and Vampire Killer in a third shallow dish.
5. Dredge each chicken breast in the flour, shaking off excess.
6. Dip the floured chicken in the egg mixture, then coat with the bread crumb mixture. Repeat this step for extra crispy chicken
7. In a skillet, heat olive oil over medium-high heat.
8. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.
9. Transfer the chicken to the prepared baking dish.
10. Mix the remaining 1/2 cup of Parmesan cheese with the mozzarella cheese and garlic.
11. Sprinkle the cheese mixture over the chicken breasts.
12. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
13. Serve with garlic mashed potatoes and ENJOY!
Equipment used:
HOMICHEF LARGE STOCK POT 24 Quart With Lid
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