Copycat Long Horn Crusted Chicken

 Here's a recipe for Copycat LongHorn Crusted Chicken:

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Cooking spray or olive oil for greasing

For the topping:

• 1/2 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon mayonnaise

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 Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and lightly grease it with cooking spray or olive oil.

2. Season both sides of the chicken breasts with salt and pepper.

3. Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another shallow dish, and the Panko breadcrumbs mixed with grated Parmesan cheese, garlic powder, and paprika in a third shallow dish.

4. Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly in the Panko breadcrumb mixture, pressing gently to adhere. Repeat with all the chicken breasts.

5. Place the coated chicken breasts on the prepared baking sheet.

6. In a small bowl, mix together the Dijon mustard, honey, and mayonnaise until well combined.

7. Spread the Dijon mustard mixture evenly over the top of each chicken breast.

8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the topping is golden brown and crispy.

9. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.

10. Serve the Copycat LongHorn Crusted Chicken hot with your favorite side dishes, such as mashed potatoes, steamed vegetables, or a salad.

This Copycat LongHorn Crusted Chicken is flavorful, crispy, and perfect for a delicious meal at home! Enjoy!

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