Description
Recreate the iconic Cheesecake Factory Chicken Romano at home! This recipe delivers crispy chicken coated in a rich and creamy Romano sauce, perfect for a satisfying meal.
Ingredients
Scale
- 500g (1 lb) Chicken Tenderloins: Cut into 2-inch strips.
- 250ml (1 cup) Buttermilk: For tenderizing the chicken.
- 1 tsp (5ml) Kosher Salt (for brine): For seasoning.
- 1 tsp (5ml) Black Pepper (for brine): Adds subtle spice.
- 150g (1 ½ cups) All-Purpose Flour: Base of the coating.
- 50g (½ cup) Cornstarch: For extra crispiness.
- 1 tsp (5ml) Baking Powder: For a light and airy coating.
- 1 tsp (5ml) Smoked Paprika: Adds smoky flavor.
- ½ tsp (2.5ml) Garlic Powder: Provides garlic flavor.
- ½ tsp (2.5ml) Onion Powder: Adds depth of flavor.
- 100g (1 cup) Panko Breadcrumbs: For a crispy texture.
- 50g (½ cup) Grated Pecorino Romano Cheese: Adds salty, sharp flavor.
- 2 Large Eggs: Binder for the coating.
- 300ml (1 ¼ cup) Vegetable Oil: For frying.
- 200ml (¾ cup) Heavy Cream: Base of the Romano sauce.
- 30g (⅓ cup) Unsalted Butter: Adds flavor to the sauce.
- 2 Cloves Garlic, Minced: Infuses the sauce with flavor.
- 60g (½ cup) Grated Parmigiano-Reggiano Cheese: Adds nutty, umami flavor.
- 1 tbsp (15ml) Fresh Lemon Juice: Brightens the sauce.
- ½ tsp (2.5ml) Freshly Grated Nutmeg: Adds warm spice.
- Salt and White Pepper to Taste: For seasoning.
- Fresh Parsley, Chopped: For garnish.
- 1 Lemon, Cut into Wedges: For extra citrus flavor.
- Extra Grated Pecorino Romano: For final dusting.
Instructions
- Marinate Chicken: Combine buttermilk, salt, and pepper; submerge chicken for 30-120 minutes.
- Prepare Coating: Whisk flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and salt.
- Set Egg Wash: Beat eggs until smooth.
- Combine Breadcrumbs: Mix panko breadcrumbs and Pecorino Romano.
- Coat Chicken: Dredge chicken in flour, then egg, then panko mixture.
- Fry Chicken: Fry in hot oil (350°F/175°C) for 3-4 minutes per side until golden brown.
- Make Romano Sauce: Sauté garlic in butter, add cream, simmer, then whisk in cheeses, lemon juice, and nutmeg.
- Combine & Simmer: Toss fried chicken in Romano sauce and simmer for 1-2 minutes.
- Plate & Garnish: Arrange chicken, spoon sauce, garnish with cheese and parsley.
Notes
For extra crispiness, ensure the chicken is patted dry before coating and fry in batches. Using both Pecorino Romano and Parmigiano-Reggiano creates a balanced flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Poultry
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg