Longhorn Parmesan Crusted Chicken
Crispy, golden Parmesan-crusted chicken with a crunchy panko coating and rich umami flavor. A weeknight-friendly recipe that’s ready in under 30 minutes and guaranteed to convert even the pickiest eaters.
Equipment
- Large Skillet
- Mixing Bowls
- Oven
Ingredients
Chicken & Coating
- 2 pieces chicken breasts halved horizontally for even cooking
- ½ cup all-purpose flour for dredging
- 1 tsp salt
- ½ tsp black pepper
Breading Station
- 2 large eggs
- ¼ cup mayonnaise helps the coating stick
- 1 tbsp Dijon mustard adds depth of flavor
- 1 cup Parmesan cheese freshly grated for best melting
- ½ cup panko breadcrumbs for an extra crispy texture
- 1 tsp smoked paprika adds a subtle smokiness
- 1 tsp garlic powder for extra savoriness
Cooking Oil
- 3 tbsp avocado oil or canola oil, for frying
Instructions
- Slice chicken breasts horizontally to create thinner cutlets. Pound to an even ½-inch thickness if needed.
- Set up three dredging bowls: one with flour, salt, and black pepper; one with eggs, mayo, and Dijon mustard whisked together; and one with Parmesan, panko, smoked paprika, and garlic powder.
- Pat chicken dry with paper towels, then dredge in flour, dip in the egg-mayo mixture, and press into the Parmesan-panko coating.
- Heat avocado oil in a large skillet over medium heat. Test by dropping in a breadcrumb—it should sizzle gently.
- Pan-fry chicken for 4 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- If needed, transfer to a 375°F oven for 5 minutes to ensure thorough cooking.
- Let chicken rest for 5 minutes before serving to keep it juicy.
Notes
For extra crunch, chill the breaded chicken for 15 minutes before frying. Serve with lemon wedges or a side of garlic aioli.