Ingredients

• 6 chicken drumsticks

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon Italian herb mix

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon fine sea salt

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne pepper (optional, for a kick)

For the glaze:

• ⅓ cup of your favorite BBQ sauce

• 1 tablespoon honey

• 1 teaspoon apple cider vinegar

• ½ teaspoon Worcestershire sauce (optional, for depth)

Instructions

1. Prep the Drumsticks

Start by patting the drumsticks dry with a paper towel—this helps the seasoning stick and encourages crispiness.
Now, carefully butterfly each drumstick: place one flat on a cutting board and, starting at the thick end, slice along one side toward the thinner tip, stopping just before cutting through completely. Gently open it like a book. This not only helps them cook faster but gives more surface area for seasoning and glaze.

2. Season Generously

In a small bowl, mix the paprika, garlic powder, onion powder, Italian herbs, salt, and cayenne.
Rub a bit of oil over the chicken first, then coat each drumstick in the spice mix. Make sure every fold and edge gets a touch of flavor.

3. Air Fryer Instructions

Preheat your air fryer to 400°F (200°C).
Arrange the drumsticks in a single layer in the basket—don’t overcrowd. Air fry for 20-25 minutes, flipping them halfway through.
Tip: Smaller drumsticks may be done a few minutes early, so keep an eye out. They’re ready when the thickest part reaches 165°F (74°C).

4. Make the BBQ Glaze

While the chicken is cooking, stir together BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a small saucepan.
Simmer for 3–5 minutes on low heat, just until it thickens slightly and becomes glossy.

5. Glaze & Caramelize

When the drumsticks are cooked through, brush a generous layer of the glaze over them.
Pop them back in the air fryer for 3–4 minutes to let the glaze bubble and caramelize—this is where the magic happens. Watch closely to avoid burning.

Oven Method

No air fryer? No problem. Preheat your oven to 400°F (200°C).
Place the seasoned drumsticks on a lined baking sheet and roast for 35–40 minutes, flipping once halfway through.
In the final 5 minutes, brush with glaze and return to the oven to caramelize.

If this recipe’s going on your to-make list, pin it now so you’ve got it right where you need it. It’s one of those meals you’ll want to come back to.

Video Recipe

https://youtu.be/NsWRXlyKbKo

Tips & Tricks for the Best Air Fryer Drumsticks

🧼 Dry = Crispy:
Always pat your drumsticks dry before seasoning. This removes excess moisture and helps both the seasoning and glaze stick better—no soggy skin here.

🔪 Butterfly Like a Pro:
Butterflying may sound fancy, but it’s just one smart cut down the side with less meat. It helps the chicken cook more evenly and gives the glaze more surface to cling to. More surface = more flavor.

🌡️ Know When They’re Done:
Use a meat thermometer if you can. Chicken is fully cooked at 165°F (74°C), but going just a few degrees higher with drumsticks (around 175–180°F) helps break down the connective tissue and makes the meat even more tender.

🔥 Don’t Skip the Glaze Finish:
That final 3–4 minutes in the air fryer after glazing is key. It caramelizes the sauce and locks in flavor. Keep an eye on them—it happens fast!

🧴 Use the Oil Smartly:
A light drizzle of oil before seasoning helps everything coat evenly, but don’t overdo it. Too much oil can prevent the skin from crisping.

🧂 Season Every Crevice:
Once butterflied, drumsticks have more nooks and edges—make sure the seasoning gets into all those folds for full-on flavor.

Variations to Try

🌶️ Sweet & Spicy:
Add a pinch of chili flakes or a dash of hot sauce to the glaze if you like a little heat with your sweet. Honey sriracha also makes a killer swap for traditional BBQ sauce.

🍯 Classic Honey Garlic:
Skip the BBQ sauce and make a quick honey garlic glaze instead—just mix honey, soy sauce, garlic, and a splash of rice vinegar. It’s sticky, savory, and perfect over butterflied drumsticks.

🧄 Herb & Lemon Twist:
Not in the mood for BBQ? Use the same butterfly method, but go for a lemon, garlic, and herb seasoning blend. A squeeze of fresh lemon after cooking brightens everything up.

🍗 Boneless Option:
You can use boneless chicken thighs if you prefer. Just butterfly them flat, season the same way, and reduce the cooking time slightly—about 16–18 minutes should do it.

🔥 Smoky Chipotle Glaze:
Mix a spoonful of chipotle in adobo sauce into your BBQ glaze for a smoky, spicy upgrade. It’s bold, deep, and adds a nice little kick.

And for those in a rush, don’t worry – we’ve included a speedy air fryer method that doesn’t skimp on taste.

What Makes This Recipe a Must-Try

• Replicate a Restaurant Classic: Bring the taste of Longhorn Steakhouse to your dining table.
• Flexible Cooking Techniques: Whether it’s grilling, skillet-cooking, or using an air fryer, this recipe adapts to your preference.
• Delectably Juicy and Flavor-Packed: The marinade and crust combo ensures a juicy inside with a crunchy, flavorful exterior.
• Ideal for Various Occasions: A hit at dinner parties or a delightful upgrade to your family meals.

Longhorn Steakhouse Parmesan Crusted Chicken Recipe

Ingredients

Main Ingredients

• 4 boneless chicken breasts (skinless)
• Salt and pepper, to your liking
• 3 tbsp vegetable oil for cooking

Homemade Marinade (Shortcut: Opt for Italian Salad Dressing)

• 1/3 cup of olive oil
• 1/3 cup ranch dressing
• 2 tbsp Worcestershire sauce
• 1 tsp white vinegar
• 1 tsp lemon juice
• 1 tbsp garlic, minced
• 1/2 tsp ground pepper

Crispy Parmesan Topping

• 1/2 cup each of Parmesan and Provolone cheese, finely chopped
• 6 tbsp Buttermilk Ranch dressing (regular Ranch is also fine)
• 4 tbsp butter, melted
• 3/4 cup panko breadcrumbs
• 2 tsp garlic powder

Instructions

Preparing the Marinade

1. Create the Marinade: In a medium bowl, vigorously whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper. 
2. Marinating the Chicken: Place your chicken breasts in a large plastic bag and gently pound them to a uniform thickness of about 1/2 inch. Lightly season both sides of the chicken with salt and pepper for added flavor. Pour the marinade into the bag, ensuring all pieces are well-coated. Press out excess air and seal the bag. Refrigerate for at least 30 minutes, or for best results, leave it overnight. 

Cooking the Chicken

1. Searing for Flavor: Heat the vegetable oil in a large skillet (preferably cast iron for even heat distribution) over medium-high heat. Once hot, place the marinated chicken in the skillet. Sear each side for 4-5 minutes without moving them around. 
2. Checking for Doneness: Ensure each piece is fully cooked — the internal temperature should reach 165°F (74°C). Once done, transfer the chicken to a clean plate or baking sheet. Cover loosely with aluminum foil to keep it warm. This also allows the juices to redistribute, making the chicken moist and tender.

Making the Parmesan Crust

1. Prepare for Broiling: Preheat your oven to a low broil setting (450°F or 230°C). In a small bowl, mix together chopped Parmesan and Provolone cheeses with the Ranch dressing. Microwave this mixture in 15-second intervals, stirring in between, until it’s just melted but still has a bit of texture.
2. Creating the Crust: In another bowl, combine the melted butter, garlic powder, and panko breadcrumbs. This mixture will give the crust its signature crunch. Stir it into the slightly melted cheese mixture.
3. Applying the Crust: Spread this topping evenly over the seared chicken breasts.

Final Touches

1. Broiling to Perfection: Place the chicken in the oven and broil for 3-4 minutes. Watch closely as the crust turns a delightful golden brown, which adds not only a beautiful color but also a crispy texture.
2. Serving: Once the crust is perfectly browned, remove the chicken from the oven. Let it rest for a few minutes before serving. This rest period allows the juices and flavors to settle, enhancing the overall taste.

If you’ve fallen in love with this Longhorn Parmesan Crusted Chicken recipe, why not spread the joy? Share the image below on your Pinterest board and let your friends in on this delicious secret!

Air-Fryer Method

Preparing the Chicken

1. Marinate the Chicken: Follow the same steps for preparing the marinade and marinating the chicken as outlined in the original recipe.

Air Frying the Chicken

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). 
2. Air Fry the Chicken: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the marinated chicken breasts in the basket, ensuring they are not touching each other for even cooking. Cook for 10 minutes.
3. Flip for Even Cooking: After 10 minutes, flip the chicken breasts over. This ensures both sides cook evenly and get that desired golden color. Cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C).

Adding the Parmesan Crust

1. Prepare the Parmesan Crust: While the chicken is cooking, prepare the Parmesan crust mixture as described in the original recipe.
2. Applying the Crust: Once the chicken is cooked, carefully remove it from the air fryer. Spread the Parmesan crust mixture evenly over the top of each chicken breast.
3. Final Air Fryer Touch: Place the chicken back in the air fryer and cook for an additional 2-3 minutes at 375°F (190°C), or until the crust is golden brown and crispy. Keep a close eye to prevent the crust from burning.
4. Serve with these Longhorn’s brussel sprouts, mashed potatoes, or steamed veggies.