Chicken Romano

5 from 4 votes

Discover our family-friendly Chicken Romano recipe inspired by The Cheesecake Factory’s favorite. Golden brown, crispy crusted chicken, perfect with spaghetti.

Prep Time15

Cook Time15

Marinate Time2

Total Time2 30

Course: Main Dish

Cuisine: American

Keyword: buttermilk chicken, copycat recipe, crispy fried chicken, easy chicken recipe

Servings:

Calories: 718kcal

Author: Julie Clark

Ingredients

For frying:

2 tablespoons olive oil

For the chicken:

1 1/4 pounds boneless skinless chicken breasts thin sliced
1 cup buttermilk
1 tablespoon white wine vinegar or lemon juice
2 tablespoons minced garlic
1 ½ cups all purpose flour
1 tablespoon garlic powder
3 large eggs beaten
8 ounces Romano cheese grated
1 teaspoon sea salt
1 teaspoon coarse black pepper
1 tablespoon freshly snipped parsley for garnishing

Instructions

In a Ziplock bag or pan, whisk together the buttermilk, vinegar and garlic. Add the chicken and turn to coat, then marinate in the refrigerator for 2 hours. 1 1/4 pounds boneless skinless chicken breasts, 1 cup buttermilk , 1 tablespoon white wine vinegar, 2 tablespoons minced garlic
Heat a large skillet with olive oil over medium high heat. 2 tablespoons olive oil
Next, create a dredging station. Combine flour and garlic powder in a shallow bowl. 1 ½ cups all purpose flour, 1 tablespoon garlic powder
In a second bowl, whisk the eggs and 2 tablespoons of buttermilk from marinade. 3 large eggs
In a third bowl, add the grated Romano, salt, and pepper. 8 ounces Romano cheese, 1 teaspoon sea salt, 1 teaspoon coarse black pepper
Remove chicken from marinade and allow excess to drip off. Dredge the chicken in the flour, thoroughly coating. Then, dip the chicken in the eggs. Next, coat the chicken in Romano cheese. Press cheese into the chicken to adhere.
Work in batches and pan fry the chicken until golden brown, about 2 minutes per side. The timing will depend on the thickness of the chicken. The internal temperature of the chicken should be 165ºF.
Remove the chicken and place onto a wire rack lined baking sheet until ready to serve. The wire rack allows any excess oil to drop off, keeping the chicken crispy until you're ready to serve it.
Garnish with fresh parsley and serve with a side of spaghetti. 1 tablespoon freshly snipped parsley

Notes

Make this recipe gluten-free by using all-purpose gluten free flour.

If you don’t have buttermilk on hand, use cream and add 1 teaspoon of lemon juice or vinegar per cup of cream. This is a great substitute for buttermilk.

Refer to the article above for more tips and tricks.

Please note: The calories will be lower than what is shown, since much of the dredging station and buttermilk from marinating will be thrown away.

The calories shown are based on the recipe making 4 pieces of chicken, with 1 serving being 1 piece of chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition