This Copycat Longhorn Parmesan Crusted Chicken is a deliciously savory dish that combines juicy chicken breasts with layers of Provolone cheese and a crunchy, golden Parmesan-Panko topping. Inspired by the popular Longhorn Steakhouse dish, this recipe brings all the flavor of the restaurant classic right to your kitchen. The chicken is first seared to lock in moisture, then baked until perfectly tender. Finally, it’s topped with melty Provolone and a buttery Parmesan breadcrumb mixture that crisps up under the broiler, creating a delightful texture contrast.

The result is a dish that’s cheesy, crispy, and full of rich flavor. Whether it’s a weeknight dinner or a special occasion meal, this Parmesan Crusted Chicken is sure to impress. Serve it alongside a simple salad, mashed potatoes, or steamed vegetables for a well-rounded meal that will have everyone reaching for seconds.

Why You’ll Love This Recipe:

• Rich and Flavorful: Parmesan and Provolone add a deliciously cheesy layer, while the crispy Panko provides a satisfying crunch.

• Simple to Make: This recipe is straightforward, requiring just a few basic ingredients for a restaurant-quality dish at home.

• Perfect for Any Occasion: This dish is versatile, fitting for family dinners, dinner parties, or even a special weekend meal.

Ingredients:
4 boneless, skinless chicken breasts

• 1 cup shredded Parmesan cheese

• 1/2 cup sliced Provolone cheese

• 1/4 cup Panko breadcrumbs

• 2 tablespoons melted butter

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• 1 tablespoon chopped parsley (optional, for garnish)

Instructions:

Preheat the Oven:

• Preheat your oven to 400°F (200°C). Grease a baking dish or line it with foil to prevent sticking.

Season and Sear the Chicken:

• Season the chicken breasts on both sides with salt and pepper. In a skillet over medium-high heat, sear each chicken breast for 3-4 minutes per side until browned. This step adds flavor and helps seal in the moisture.

Bake the Chicken:

• Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Prepare the Topping:

• While the chicken is baking, mix together the shredded Parmesan, Panko breadcrumbs, melted butter, and garlic powder in a small bowl. This mixture will form the crispy topping.

Top with Cheese and Parmesan Mixture:

• Once the chicken is cooked, remove it from the oven. Place a slice or two of Provolone cheese over each chicken breast, then sprinkle the Parmesan-Panko mixture evenly on top.

Broil:

• Set the oven to broil and return the baking dish to the oven. Broil the chicken for 2-3 minutes, or until the cheese is melted and the topping is golden brown and crispy. Keep a close eye on the broiler to avoid burning.

Serve:

• Remove from the oven and garnish with chopped parsley if desired. Serve hot alongside your favorite sides.

Storage Options:

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

• Freezer: Freeze the chicken (without garnishes) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven for best results.

Tips:

• Adjust the Topping: If you prefer a stronger garlic flavor, add an extra pinch of garlic powder to the Parmesan-Panko mixture.

• Crispier Topping: For an extra crunchy topping, add an additional tablespoon of Panko breadcrumbs or drizzle a small amount of melted butter before broiling.

• Serving Suggestions: Serve with mashed potatoes, green beans, or a fresh green salad for a complete meal.

This Copycat Longhorn Parmesan Crusted Chicken offers a deliciously cheesy and crispy take on a restaurant favorite. With its rich flavors and easy preparation, this dish will become a regular at your dinner table!

Here’s a simple recipe for Hearts of Palm “Crab Cakes” that delivers that seafood flavor using hearts of palm as the main ingredient:

Ingredients
1 can (14 oz) hearts of palm, drained and shredded
1/4 cup breadcrumbs (gluten-free if preferred)
1/4 cup vegan mayonnaise (or regular if not vegan)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Old Bay seasoning (or your preferred seafood seasoning)
1/4 cup diced green onions
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
2-3 tablespoons oil for frying (such as olive or avocado oil)
Instructions

Prepare Hearts of Palm: After draining, shred the hearts of palm with a fork or your hands to create a crab-like texture.

Mix Ingredients: In a large bowl, combine the shredded hearts of palm, breadcrumbs, mayo, Dijon mustard, lemon juice, Old Bay seasoning, green onions, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Form Patties: Shape the mixture into small cakes (about 2-3 inches in diameter). You should get about 6-8 patties.

Ingredients:
1 cup (100 g) oatmeal
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
Pinch of salt
3 tablespoons raisins, rinsed in hot water
10-12 pieces of dried apricots, rinsed in hot water
1 egg
3 tablespoons butter, pre-melted
3.5 oz (100 g) Greek yogurt
2 medium apples, grated
7 oz (200 g) mascarpone or cream cheese
1/3 teaspoon ground cinnamon
1 tablespoon honey (optional)
Instructions:
Preparation:
Preheat the oven to 360°F (180°C).

Prepare 4 medium-sized oven-safe cups or ramekins.
Mix Dry Ingredients:
In a large bowl, combine the oatmeal, 1/2 teaspoon ground cinnamon, baking powder, and a pinch of salt.

Prepare Dried Fruits:

Rinse the raisins and dried apricots in hot water. Chop the dried apricots into small pieces.
Mix Wet Ingredients:
In a separate bowl, whisk together the egg, melted butter, and Greek yogurt until smooth.
Combine Ingredients:
Add the wet ingredients to the dry ingredients and mix well.

Fold in the grated apples, raisins, and chopped dried apricots.
Fill Cups:
Divide the mixture evenly among the 4 cups.

Bake:
Place the cups in the preheated oven and bake for approximately 30-35 minutes, or until golden brown and set.
Prepare Topping:
In a small bowl, mix the mascarpone or cream cheese with 1/3 teaspoon ground cinnamon and 1 tablespoon honey (if using).
Serve:
Allow the baked oatmeal apple cups to cool slightly before serving.

Top each cup with a dollop of the mascarpone or cream cheese mixture.
Serving Suggestions:
Serve warm or at room temperature.
Pair with a cup of hot tea or coffee for a delightful breakfast or snack.
Add a drizzle of honey or maple syrup for extra sweetness.
Cooking Tips:
Ensure the apples are grated finely for even distribution in the mixture.
Feel free to substitute the raisins and dried apricots with your favorite dried fruits.
Adjust the sweetness by adding more or less honey to the topping.
Nutritional Benefits:
Rich in dietary fiber from the oatmeal and apples, promoting healthy digestion.
Provides a good source of protein from the Greek yogurt and egg.
Contains essential vitamins and minerals from the dried fruits and fresh apples.
Dietary Information:
Vegetarian
Can be made gluten-free by using gluten-free oats
Contains dairy and eggs
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven before serving.

Ingredients

2 cups flour
2 cups cranberries, fresh or frozen
1 1/2 cups sugar
1cup 2 sticks unsalted butter, room temperature
18 oz. package cream cheese, room temperature
4 eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
How To Make Cream Cheese Cranberry Loaf

Preheat your oven to 350º F. Lightly grease a 9 x 5-inch loaf pan with non-stick spray or butter.
Use a mixer and combine butter, cream cheese and sugar in a large bowl. Beat
in eggs, one at a time and vanilla.
In a separate bowl, you will want to whisk together the baking soda, flour and salt. Once combined, slowly mix the dry ingredients together with the wet ingredients. Make sure you stir until it’s completely combined together.
Now you will want to gently fold in cranberries before pouring your mixture
into your prepared baking dish.

Time to bake! Place your loaf into the oven and bake for about 60 – 70 minutes. You will know it’s done by placing a toothpick into the center. If it comes out clean, you can remove it from the oven. Don’t forget to let it cook about 15 minutes before serving.

Drinking lemon water every day, particularly in the morning, can provide numerous health benefits. Here’s a quick overview of what this simple routine can offer:

Improved Digestion: The acidity of lemons promotes the production of bile, aiding in digestion and preventing issues like constipation.
Enhanced Hydration: Starting your day with lemon water replenishes lost fluids, helping maintain hydration and support essential bodily functions.
Immune System Boost: Lemons are rich in vitamin C, which strengthens your immune system, helping you fight off common illnesses.
Healthier Skin

Healthier Skin: Vitamin C and antioxidants in lemons promote clearer skin by fighting free radicals and supporting detoxification, leaving your skin hydrated and glowing.
Supports Weight Loss: Pectin fiber in lemons helps reduce hunger cravings and stimulate metabolism, which can support weight loss efforts.
Balances pH Levels: Despite their acidic taste, lemons alkalize the body after digestion, helping maintain balanced pH levels and reducing acidity.
Incorporating lemon water into your routine is an easy, affordable way to support overall well-being!

Parts and pieces:
4 eggs in total
200 grammes of candy
250 millilitres of milk
65 ml of oil
The baking powder, two teaspoons
a half teaspoon of salt
Cake flour, 300 grammes
instructions

Preheat the oven to 180 degrees Celsius. Whisk the eggs and sugar together until the mixture becomes pale in colour or a little bit of froth appears.
Stir the milk while adding the oil to it and heating it on the burner until it is warm (do not let it boil, since this would cause the eggs to get cooked).
The egg mixture should be mixed with baking powder. Incorporate the milk mixture in a moderate and gentle manner, stirring it as you do so.
it is. Pour in the salt. Include the flower that has been sifted. Bake for a total of eighteen minutes.
It is the warm milk that is responsible for the golden tint.

Mango cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, tropical flavor of mango. This no-bake version is perfect for warm weather or any occasion where you want a refreshing, fruity dessert. With a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a vibrant mango topping, this dessert is as beautiful as it is delicious. In this article, we’ll guide you through a simple recipe to create this stunning mango cheesecake.

Ingredients
To prepare this delicious mango cheesecake, you will need the following ingredients:

For the Crust:
1 1/2 cups of graham cracker crumbs
1/4 cup of granulated sugar
1/2 cup of unsalted butter, melted
For the Cheesecake Filling:
24 ounces of cream cheese, softened
1 cup of granulated sugar
1 teaspoon of vanilla extract
1 1/2 cups of heavy whipping cream
2 tablespoons of powdered gelatin
1/4 cup of water
For the Mango Topping:
2 cups of fresh mango puree
1/4 cup of granulated sugar
2 tablespoons of powdered gelatin
1/4 cup of water
Instructions

Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Chill the crust in the refrigerator while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, beating until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a small saucepan, combine the powdered gelatin and water. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool slightly.
Gradually fold the dissolved gelatin into the cream cheese mixture until well combined.
Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate for at least 2 hours or until set.
Prepare the Mango Topping:
In a medium saucepan, combine the fresh mango puree and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is smooth.
In a small bowl, combine the powdered gelatin and water. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool slightly.
Gradually fold the dissolved gelatin into the mango puree until well combined.
Pour the mango topping over the set cheesecake layer, spreading it evenly.
Chill the cheesecake in the refrigerator for at least 2 hours or until the mango layer is set.
Serve and Enjoy:
Once the cheesecake is fully set, carefully remove it from the springform pan.
Garnish with fresh mango slices, berries, and mint leaves if desired.
Slice and serve this refreshing mango cheesecake chilled.
Tips and Variations
Fruit Variations: Substitute mango with other fruits like strawberries, blueberries, or passion fruit for different flavors.
Graham Cracker Substitutes: Use digestive biscuits or vanilla wafers for a different crust flavor.
Decorations: Top the cheesecake with whipped cream or a drizzle of white chocolate for extra indulgence.

Create a delicious dessert by combining ripe bananas and sweetened condensed milk. This easy-to-make recipe offers creamy texture and natural sweetness. Enjoy it on its own, as a topping, or in various creative ways. Perfect for any occasion and sure to delight!

Prep Time: 30minutes minutesTotal Time: 30minutes minutes Servings: 10 Calories: 119kcal
Ingredients
2 ripe bananas: Choose bananas that are spotty and soft for the best flavor and texture.
1 cup sweetened condensed milk: This will add creaminess and sweetness to your dessert.
1 teaspoon vanilla extract: Optional but it enhances the flavor profile beautifully.
A pinch of salt: This will help balance the sweetness.
Optional Add-ins:
1/2 teaspoon ground cinnamon: Adds a warm spice.
Chopped nuts: Walnuts or pecans can give a lovely crunch.
Chocolate chips: For a richer dessert.
Whipped cream: To top it off.
Instructions

eel and Slice: Start by peeling the ripe bananas. Slice them into smaller pieces to make them easier to mash.
Mash the Bananas: In a mixing bowl, use a fork or potato masher to mash the bananas until they are mostly smooth, with just a few small lumps remaining for texture. The riper the bananas, the sweeter and creamier your mixture will be.
Add Condensed Milk: Pour the sweetened condensed milk over the mashed bananas. If you’re using vanilla extract, add it now as well.
Mix Thoroughly: Use a whisk or spatula to mix the bananas and condensed milk together until fully combined. The mixture should be smooth, creamy, and slightly thickened.
Add Salt: Sprinkle in a pinch of salt to enhance the flavors. This step is crucial, as it balances the sweetness of the condensed milk.
Incorporate Optional Add-ins: If you’re using cinnamon, nuts, or chocolate chips, fold them into the mixture at this stage. Each addition will contribute unique flavors and textures to your final dessert.
Refrigerate: For the best taste and texture, cover the mixture and refrigerate it for at least 30 minutes. This allows the flavors to meld together beautifully.
Serve: Once chilled, serve the banana condensed milk mixture in small bowls or cups. Top with whipped cream if desired, and garnish with additional banana slices or nuts for a professional touch.
Creative Serving Ideas
As a Dessert Bowl: Enjoy it as a simple yet delicious dessert on its own.
On Toast: Spread it on warm toast for a decadent breakfast treat.
As a Dip: Serve it with fresh fruit like strawberries, apple slices, or graham crackers for dipping.
In Parfaits: Layer it with granola and fresh fruit for a delightful parfait.
As a Pancake or Waffle Topping: Drizzle it over pancakes or waffles for an indulgent brunch option.

Tiramisu, a classic Italian dessert, is beloved worldwide for its luscious layers of coffee-soaked ladyfingers and creamy mascarpone cheese. It’s a dessert that perfectly balances the richness of cream with the boldness of coffee, creating a symphony of flavors in every bite.

History of Tiramisu

Tiramisu has a rich history dating back to the 1960s in the Veneto region of Italy. Its exact origins are debated, but it’s widely believed to have been invented in the city of Treviso. The name “tiramisu” translates to “pick me up” or “cheer me up,” reflecting the dessert’s ability to lift one’s spirits with its decadent taste.

Ingredients Required

To make a traditional tiramisu, you’ll need the following ingredients:

Traditional Ingredients:

• Ladyfingers (Savoiardi)
• Strong brewed coffee or espresso
• Mascarpone cheese
• Eggs
• Sugar
• Marsala wine or rum
• Cocoa powder

Variations and Substitutions:

While the traditional recipe calls for specific ingredients, there are numerous variations and substitutions you can explore to tailor the dessert to your preferences. For instance, you can use different types of alcohol or omit it entirely for a non-alcoholic version. Additionally, you can experiment with different flavorings such as chocolate, berries, or citrus zest.

Step-by-Step Preparation

1. Making the Coffee Mixture:
   • Brew a strong cup of coffee or espresso and let it cool to room temperature.
   • Optionally, add a splash of Marsala wine or rum to the coffee for extra flavor.
2. Preparing the Mascarpone Cream:
   • In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
   • Add the mascarpone cheese to the egg mixture and beat until smooth and well combined.
   • In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
3. Assembling the Layers:
   • Dip each ladyfinger into the coffee mixture briefly, ensuring they are soaked but not soggy.
   • Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
   • Spread a layer of the mascarpone cream over the ladyfingers.
   • Repeat the layers of soaked ladyfingers and mascarpone cream until the dish is filled, finishing with a layer of cream on top.
   • Dust the top layer with cocoa powder for a finishing touch.

Tips for the Perfect Tiramisu

• Use fresh, high-quality ingredients for the best flavor.
• Allow the tiramisu to chill in the refrigerator for several hours or overnight to allow the flavors to meld and the dessert to set properly.
• Serve tiramisu chilled for the best taste and texture.

Serving and Presentation

this recipe can be served in individual portions or scooped directly from a larger dish. Garnish with chocolate shavings, cocoa powder, or fresh berries for a visually stunning presentation.

Health Benefits of Tiramisu Ingredients

While tiramisu is undeniably indulgent, it does contain some ingredients that offer health benefits. For example, cocoa powder is rich in antioxidants, while coffee can boost metabolism and improve mental alertness in moderation.

Common Mistakes to Avoid

• Using stale or soggy ladyfingers can result in a mushy tiramisu.
• Overmixing the mascarpone cream can cause it to become too runny.
• Allowing the coffee to cool completely before soaking the ladyfingers ensures they absorb the flavor without becoming too soggy.

FAQs

• Can Tiramisu be made in advance? Absolutely! In fact, Tiramisu often tastes even better when prepared a day in advance, allowing the flavors to meld together beautifully.
• Is it safe to consume raw eggs in Tiramisu? While traditional Tiramisu recipes call for raw eggs, you can use pasteurized eggs to minimize any health risks.
• How long does Tiramisu last in the refrigerator? Tiramisu can be stored in the refrigerator for up to 3-4 days, though it’s best enjoyed within the first couple of days for optimal freshness.
• Can I freeze Tiramisu? While Tiramisu can be frozen, the texture may change slightly upon thawing. It’s recommended to consume it fresh whenever possible.
• Can I make recipe without alcohol? Yes, you can omit the alcohol altogether or substitute it with flavored extracts for a non-alcoholic version of recipe.

Ingredients

Ingredients:
– 2 cups vanilla ice cream
– 1/2 cup milk (adjust for thickness)
– A few drops of green food coloring
– Whipped cream for topping
– Green or purple sprinkles for garnish
– Gummy worms or candy eyeballs for decoration

Directions:
1. Blend the Milkshake: In a blender, add the vanilla ice cream and milk. Blend until smooth and creamy.
2. Add Color: Add a few drops of green food coloring to the blender and blend again until you reach your desired bright green color.
3. Serve: Pour the milkshake into a tall glass.
4. Top It Off: Add a generous swirl of whipped cream on top of the milkshake.
5. Sprinkle Magic: Sprinkle green or purple sprinkles over the whipped cream for a magical touch.
6. Add Spooky Decorations: Finish with gummy worms or candy eyeballs on top for an extra spooky effect!
7. Enjoy: Serve immediately and enjoy this enchanting milkshake with your friends and family!

This Hocus Pocus-inspired milkshake is sure to be a Halloween favorite! Enjoy! 

Peach Cobbler

Ingredients

Peach Filling

• 3.5 –4 lbs fresh peaches peeled and cut into 1–1.5 inch chunks (about 10 cups or 1.5 kg)
• 1/4 cup 50g packed light or dark brown sugar
• 1 tablespoon 7g cornstarch
• 1 tablespoon 15ml lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt

Biscuit Topping

• 2 cups 250g all-purpose flour (spooned & leveled)
• 1/2 cup 100g granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 113g unsalted butter, cold and cubed
• 1/2 cup 120ml cold buttermilk*
• Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk or buttermilk
• Optional topping: 2 tablespoons 25g granulated sugar mixed with 1/2 teaspoon ground cinnamon

Directions Oven Prep:

Set the oven’s temperature to 350°F (177°C). Grease a 9 x 13-inch baking pan or any 3- to 4-quart baking dish with a little oil.

Get the peach filling ready: Put all the filling ingredients in a big basin. Evenly distribute the mixture in the baking pan that has been prepared. After 10 minutes of baking, take the dish out of the oven and put it aside. Don’t turn off the oven.

Prepare the topping for the biscuit: Mix the flour, sugar, baking soda, baking powder, and salt in a big bowl. Cut the chilled butter into the dry ingredients with a pastry cutter or two forks until coarse, pea-sized crumbs appear. This step can also be completed in a food processor.

Apply the final touches by using egg wash to brush the biscuit dough. Sprinkle the cinnamon-sugar mixture on top if you’d like some more sweetness and texture. Bake the Cobbler for 40 to 50 minutes, or until the peach filling is bubbling around the edges and the biscuit topping is golden brown. Put a toothpick into the biscuit topping to check for doneness; if it comes out clean, it’s done. To serve, take the cobbler out of the oven and allow it to cool for five minutes on a wire rack. Serve warm with whipped cream or vanilla ice cream.

Storage:

For up to five days, cover and keep leftovers in the fridge.

Enjoy!

Strawberry bombs

Ingredients for strawberry bombs:

• 300g (2 cups) flour
• 1 egg
• 45g (1/4 cup) sugar
• pinch of salt
• 7g dry yeast
• 140 ml (3/5 cup) hot milk
• 40 g (1/4 cup) softened butter

For the decorations of strawberry bombs:

• Whipped cream
• Strawberries, chopped
• Granulated sugar

Mix the milk, sugar, and yeast in a medium bowl and whisk until dissolved.

Beat the egg.

Using a spatula, begin kneading the dough after adding the flour and salt. After that, keep kneading the dough with your hands until it becomes elastic. Continue kneading the dough after adding the softened butter until it is thoroughly mixed in. The dough should be rolled into a ball, covered with plastic wrap or a tea towel, and let to rise for an hour. Roll each of the eight halves of dough into a ball. Cover and leave for half an hour. Roll each ball back into a ball after slightly flattening it.

For another half hour, cover and leave to rest. Cook the balls over low heat in heated oil  for  2-3 minutes on each side.

Cool slightly and cut in half lengthwise, like a burger bun.

Garnish half with whipped cream and chopped strawberries, close with the other half, sprinkle with icing sugar and serve.

Enjoy!

Ideal Fried Shrimp

Mastering the Art of Frying Shrimp: A Precise Guide

1. Preparation Essentials: Set up three bowls – one with flour and seasonings, one with beaten eggs, and the third with breadcrumbs.

2. Three-Step Coating Method: Coat shrimp first in the flour mixture, then dip in eggs, and finally cover with breadcrumbs.

3. Perfect Frying Technique: Heat oil to 350 degrees F. Fry shrimp in batches until they reach a golden brown color with a curled tail, then drain on paper towels.

4. Ideal Frying Time: Shrimp should be fried for about a minute at 350 degrees F to achieve crispy perfection.

Ingredients

• ⅓ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 3 large eggs
• 1 ½ cups Kikkoman Panko Bread Crumbs
• 1 pound jumbo shrimp, peeled and deveined (tails left on)
• Approximately 1 cup vegetable oil for frying

Instructions

In a mixing bowl, combine flour, salt, and pepper. Whisk well.

In a separate bowl, beat the eggs until frothy.

In a third bowl, add the Panko breadcrumbs. Shake off any excess flour mixture, coat each shrimp with it, dip it in eggs, and then roll it in breadcrumbs, making sure to coat both sides. In a frying pot, heat about 2 inches of vegetable oil to around 350°F (175°C). In batches, fry the shrimp for about 1 minute, or until golden brown. Using tongs, remove the shrimp, then spread them out on paper towels to absorb extra oil. With a dash of Southern hospitality, serve the fried shrimp on a plate.