My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.

Longhorn Parmesan Crusted Chicken Ingredients

• Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.
• Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.
• Provolone: Provolone slices are fine to use. Just dice them up.
• Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.

How to Make Parmesan Crusted Chicken

This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.

1. Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
2. Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
3. Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
4. Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
5. Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
6. Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
7. Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
8. Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.

More Copycat Recipes

If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!

Dinner

Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

40 minutes

Source link

Two juicy all-beef patties, special sauce, lettuce, cheese, pickles, and onions all on sesame seed buns! You’ll love recreating this copycat Big Mac burger at home.

If you really want to take your homemade burgers up a notch, try using homemade buns! They’re so much better than store-bought and have the best texture. Try these classic hamburger buns or brioche buns if you want to switch things up.

Homemade Big Mac Burger Recipe

Sure, you could just go to McDonald’s, but who wants a burger chock full of fillers that looks nothing like its picture? With this Big Mac burger recipe, you get everything you love about a Big Mac (like the special sauce!) but it’s much better quality. It’s comfort food at its finest and will have you satisfied down to the last bite.

Because, let’s be honest, is there anything better than sinking your teeth into a juicy all-beef patty topped with melty cheese, lettuce, onions, and Big Mac sauce? And let’s not forget that Big Macs have an extra bun in the middle, so the bread to burger ratio is just perfect! My mouth is watering just writing this. Trust me, you’re going to want to add these copycat Big Macs to the dinner lineup this week.

Burger and Sauce Ingredients

Mix all these flavors and textures up, and you’ve got yourself a homemade Big Mac – a tasty tower of yum that’s got a little bit of everything in each bite. Exact measurements are in the recipe card below.

• Ground Beef: The juicy patty that’s the heart of the Big Mac burger. It’s seasoned and cooked just right for that delicious, meaty taste.
• Salt and Pepper: Think of these as the flavor boosters. They make the beef taste even better!
• Sesame Seed Buns: You’ll need 2 bottoms and 1 top per burger.
• American Cheese: For some cheesy, melty goodness! You can also swap this out for cheddar, pepper jack, colby jack, you name it!
• Diced White Onion: These are the crispy, kind of spicy bits that add a kick and a satisfying crunch.
• Shredded Iceberg Lettuce: It’s crisp, it’s light, and it’s there to balance out the richness of the meat and cheese.
• Dill Pickle Slices: Sour and tangy, these cut through the richness, making sure each bite isn’t too heavy.

Big Mac Sauce:

• Mayonnaise: The rich and creamy base of the Big Mac sauce.
• Sweet Pickle Relish: Relish adds a sweet and tangy flavor to the sauce that’s so delicious.
• White Vinegar: For a little bit of tang.
• Garlic Powder: Makes the sauce nice and savory.
• Onion Powder: Another flavor booster!
• Paprika: Paprika adds a bit of smokiness and gives the Big Mac sauce a bit of kick.
• Turmeric: For a subtle earthy flavor that pairs well with the other ingredients.

Copycat Big Mac Burger and Sauce Recipe

Delicious, gourmet burgers ready in less than 30 minutes! Big Mac burgers are the perfect hearty meal and something that the whole family will enjoy.

Big Mac Sauce

1. Whisk Ingredients Together: In a small bowl, combine the mayonnaise, pickle relish, vinegar, garlic powder, onion powder, paprika, and turmeric. Chill in the refrigerator for several hours before serving. This will help the flavors meld together.

For the Burgers

• Shape: Divide the ground beef evenly into 3-ounce portions and form into balls. Then cover and place in the refrigerator while you prepare the rest of the ingredients.
• Heat Skillet: Heat your griddle or cast iron skillet to 400 degrees Fahrenheit.
• Add to Pan: Place two balls of beef on the hot griddle or skillet. You can cook all of the hamburgers at the same time if your griddle will fit them all. Just work quickly because the meat cooks fast.
• Flatten: Press the ball of meat down with a large flat metal spatula. Get the patty as flat and thin as you can. You’ll be doubling up the patties, so don’t be nervous about a thin patty. It helps to cover the meat with a piece of parchment paper so it doesn’t stick to the spatula.
• Cook: Cook for 2-3 minutes on each side, then assemble.

To Assemble

• Layer: Add the following ingredients, working from the bottom up: bottom bun, big mac sauce, onion, lettuce, beef patty, cheese, pickles, bottom bun, big mac sauce, onion, lettuce, beef patty, pickles, top bun.

More Delicious Burger Recipes

Satisfy the carnivores in your house with these other tasty burger recipes! They’re all juicy, flavorful, and piled high with the best fixings! Everything that a burger should be, in my opinion.

Dinner

Oklahoma Fried Onion Burgers

25 minutes

Source link

This Copycat Bonefish Grill Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!

We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, Slow Cooker Honey Garlic Sriracha Wings, or this Sweet and Savory Bacon Wrapped Shrimp.

Copycat Bang Bang Shrimp Recipe

A copycat version of the popular appetizer from Bonefish Grill in Florida! If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy mayo-based sauce. What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating. (SO good.)

To achieve this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end. Bang bang shrimp is always a win and I know you’ll love it as much as I do. It will make everyone in your family a shrimp fan! The flavor and texture of this dish is just too good to resist.

Ingredients You’ll Need

You really don’t need too many ingredients to achieve that classic ‘Bang Bang’ flavor. Just some sriracha and sweet chili sauce! You’ll likely have everything else on hand to whip it up.

• Peeled and Deveined Shrimp: Choose large shrimp for a heartier bite. Make sure they’re peeled, deveined (that’s the dark vein running down the back), and with the tails removed for easy eating.

Breading:

• Salt and Pepper: Basic seasonings to add a little flavor.
• Whole Milk: This helps the cornstarch coating adhere to the bang bang shrimp.
• Large Egg: Also helps the cornstarch stick and adds a touch of richness.
• Cornstarch: The corn starch creates a crispy, light coating when fried.

Bang Bang Sauce:

• Mayonnaise: The creamy base of the sauce.
• Honey: For the perfect sweetness and sticky texture.
• Thai Sweet Chili Sauce: The perfect blend of sweet and spicy! This is a must-add to get the sauce tasting just like Bonefish Grill.
• Sriracha Sauce: So your sauce has some heat! Adjust the amount to your spice preference.
• Salt: Enhances all the other flavors in the sauce.

Let’s Get Cooking!

Don’t let the frying intimidate you- bang bang shrimp is actually pretty easy to prepare and only takes 30 minutes from start to finish. A restaurant-quality appetizer in a snap? Yes please!

1. Prepare the Bang Bang Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside.
2. Whisk Together the Milk and Egg: In a large bowl, whisk together the milk and egg.
3. Season and Coat the Shrimp in the Milk Mixture: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
4. Heat the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
5. Coat the Shrimp in Cornstarch: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
6. Fry the Shrimp: Fry until golden brown and cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and then drain on paper towels. Repeat this process with the remaining shrimp.
7. Coat the Shrimp With the Bang Bang Sauce: Toss the fried shrimp with the bang bang sauce then enjoy!

Source link

If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.

Neiman Marcus Chicken Salad Ingredients

• Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!
• Grapes: Substitute or add diced apples or pineapple.
• Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.
• Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.

Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!

1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.

Source link

Make this copycat Raising Cane’s chicken tenders at home, no drive-thru required. An easy marinade, simple ingredients, and a quick fry give you crisp, light chicken and that unmistakable Cane’s sauce for a fraction of the cost.

Raising Cane’s Chicken Tenders Ingredients

• Bring the Heat! Add 1-2 teaspoons of hot sauce to the marinade and a pinch or two of cayenne pepper to the breading for added heat.
• Buttermilk: Don’t have buttermilk, make your own. It won’t be as thick, so the breading may not stick as well, but in a pinch, it can work.
• Chicken: Remove the tendons from the chicken tenders before marinating, or use chicken breasts, sliced into even vertical pieces.

How to Make Raising Cane’s Chicken

If you’re craving Cane’s but don’t want to leave the house or pay the higher restaurant prices. You can make them at home, and it’s easier than you’d think!

1. Trim & Season Chicken: Trim the chicken by removing the tendons. Add the chicken to a large bowl. Add the buttermilk, salt, pepper, onion powder, garlic powder, and paprika to the bowl with the chicken. 
2. Marinate: Toss everything together until well combined and the chicken is fully coated. Let it marinate for at least 4 hours, or up to 24 hours.
3. Heat Oil & Make Breading: When ready to fry, add 5-6 cups of vegetable oil to a large, deep pot until it is about 2 inches deep. Heat over high heat until it reaches 350°F. Meanwhile, combine the flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika in a large bowl.
4. Dip Chicken In Breading: Remove the chicken strips from the marinade, one at a time, letting the excess marinade drip off before adding them to the breading mixture.
5. Double Dip: Coat each piece of chicken fully with the breading mixture. Press it onto the chicken with your hands, then dip it back into the marinade, then back into the flour mixture. This double-breading will give you an extra-flaky coating.
6. Fry & Drain: Fry the breaded chicken in batches for 5-7 minutes, flipping them halfway through, until the thickest part of the tenders reaches 165°F. Transfer them to a baking pan lined with paper towels or a wire rack to drain. Serve Raising Cane’s Chicken Tenders with crinkle-cut fries, coleslaw, and  Cane’s Sauce

More Copycat Recipes To Try

If you loved this Copycat Raising Cane’s Chicken Tender recipe, you’ll love all of my other copycat recipes. What copycat recipe would you like me to try next?

Recipe Skill Levels

Copycat Crumbl Cookies

40 minutes

Source link