20 Minute Crispy Chicken Caesar Salad

[@theelk801]

your commitment to the “eat a spoonful of an ingredient that shouldn’t be eaten raw” bit is commendable

[@TheMovingEye]

Anchovy paste on cracker is a thing XD

[@MizGator]

I was craving a caesar salad and found your recipe. I must say, your rustic caesar dressing has gifted me with the best caesar salads I have ever had in my life! Wow, what a game changer. I don't think I can eat anyone else's caesar salad again!

[@SanskarWagley]

Brian and Adam Ragusa both doing Caesar salad recipes today ❤

[@frankc.357]

And both hitting the gym in their ads.

[@intraum]

and Notanothercookingshow also - analytics is crazy atm, clearly this is the trend of the week for this sort of audience. pretty cool

[@pqrstsma2011]

i've seen this happen enough times that i now believe it's not just a coincidence, there's something more behind the scenes, but i don't know what why or how

[@toughbutsweet1]

It's the 100-year anniversary of the invention of Caesar salad.

[@wakonbp]

Notanothercookingshow uploaded a chicken caesar salad sandwich yesterday lol. its crazy that they all uploaded similar things so close together

[@wmb9419]

Between making the cutlets, the dressing and clean up. I am closer to am hour. Good news is. It's all made and ready for the workweek. The whole thing though looks awesome.

[@sagyte]

I have a playlist called Fooood, and all recipes except one is from Brian. Thank you for making the food that makes me go into the kitchen and start making fooood

[@wwoods66]

What's the other one?

[@stevenlamb8726]

Check out the channel: Pailin’s Kitchen

[@BiggaTigga]

I just made this for a Sunday lunch and it was amazing! Thanks for making me a superstar in my home. 🤩

[@timothyrogers6213]

We made this tonight Bri…wow, everyone gave it 5 stars. Really delicious. Your directions were spot on and easy to follow. Thank you!

[@dreamhunter2973]

Can you make more green salad recipes?? LOVE your cooking!

[@Banditxam4]

Yeah dude his cooking is really good and his recipes are always on point

[@banethero]

Well said here. There are a couple of great Big Ass Salad videos from the past that are really solid, while we wait for more.

[@dreamhunter2973]

@@banethero ♥️

[@cwg73160]

There are plenty on the internet.

[@jillfoley6834]

WOW, just saw your video on crispy chicken breast with Caesar Salad!!! I really like your videos! To the point, clean, and you work out while throwing in an AD without a sales pitch!!! Your wife is a VERY LUCKY 🍀 LADY!!! Thank you for sharing your talent with the rest of the world!!! 🙏🇺🇸🙏

[@chileplease3474]

I love that you include your gear in the description of your videos. Even down to the sheet pans

[@kattykakes8135]

I love this salad! Especially your ‘rustic’ Caesar dressing. Love it 🥳🥳

[@triciapapapietro3558]

You are so much fun to watch!

[@karenfox1671]

Your cutlets are perfectly golden brown. I love the combination of greens and, it's a great tip to rinse them all in cold water. Thanks Brian!

[@tgg_music2]

Serving the salad on top of the cutlet is so simple, yet seemingly still so innovative.

[@julbuk]

oh yes, soggy crust

[@cwg73160]

You!re implying Brian is the first one to ever do that. Do you live under a rock?

[@gd-mn2yw]

Haven't done the chicken part yet, but that quick Caesar Dressing is fantastic! I've also made Brian's full on Caesar dressing, and given the difference in effort, I'm staying with the quick version. I even used it on an iceberg, with tomatoes and of course -bacon and it was so satisfying. Thanks as always for the recipes, Brian!

[@alissa2504]

Literally wanted this for my birthday dinner and almost didn't do it cause "it's too hard" thank you Bri you've done it again 🙌

[@LKO2019]

Like your recipes and definitely wanna try this soon. Small tip as we have the same style salad spinner. There is a black botton on the lid that fuctions as a break for it so you won't have to take the lid of mid spin.

[@moev29]

Hype to make this. So simple but kind of always forgotten about as an at home meal. Also exciting LMNT sponsorship. By far my favorite powdered electrolyte. I love the saltiness and the raspberry is soooo good

[@davidb7376]

Hey Bri, Bri here. Just tried this recipe and it was an absolute winner. So was your chicken parm recipe from three years ago, which leads me to my question. In this one, for the breading you specifically recommend mixing commercial grated parm with the panko (it does texturally approximate panko, so it makes sense in that way) but in the chicken parm recipe you specifically recommend microplaning block parm because it results in a crispier crust. Personally, I thought the results were great either way. Updated thoughts? One thing I will say is to reject any commercial grated parm with starch or other anti-caking agents. Pure cheese, please! Thanks for doing your thing for us.

[@johnstroup3191]

Deliciously awesome. Just made this. We loved it! Thx, Bri!!!

[@xlxfx]

You are the king of food tube sir. Realise it. Own it. Look at this. I need it

[@dimilton3166]

Why so much dislike or hate? Bri’s audience has always been so nice and if there was a critique, it would be kind and classy. Not salty or passive aggressive

[@paulvarda5318]

a few years before i discovered your channel i was try lots of caesar dressing recipes and none of them was what i was looking for. i think yours will be the one.

[@BrianLagerstrom]

I have a couple of caesars on the channel (including a really good one in my salad dressings video). This one is a contender for the best though. It's actually my wife's favorite.

[@BrianLagerstrom]

This is a quick and dirty one that's pretty great but if you want a slightly more refined one check the other vid.

[@jgraeff1]

Hey Bri! I swear by anchovy powder. Your local Asian grocery store should carry it.

[@Pammellam]

That sounds like an amazing ingredient. Italian anchovies are salted and put in Olive oil or even eaten fresh, I have read. In some places around Japan, people dry anchovies and use them in dashi, their famous broth. This Korean ingredient is new to me, I’ll have to check it out.

[@CactusGal]

Worchestershire [sp] sauce has anchovy in it, for those who don't know. I just leave anchovy out, and don't miss it at all.

[@dustinwilsonkiwiyachtsman9853]

I made this tonight for New Zealand, very happy people!

[@jaysonprice2484]

Would love to see you have a second channel that has fully uncut versions of these videos. A fly-on-the-wall experience would be dope. Seeing BTS angles and uncut footge of the food cooking, etc. Show us everything and I'll watch!

[@flynnpollard4049]

This looks delicious. I like to add a ton of parsley to Caesar salads. Highly recommend trying that sometime

[@frankzito8653]

I do the same. And a bit of lemon juice.

[@gerber8915]

Parsley? I don't think I'd ever notice it as an ingredient. What is the rationale, I want to understand? The flavor is so subtle.

[@frankzito8653]

@@gerber8915 Italian parsley has great flavor. Keep the leaves intact, not chopped.

[@michaelho668]

Looks delicious! I would be amazed if I could pull all of this off in 20 minutes though

[@kathden1]

I needed to poach some chicken breasts the other day, and I used your technique. They were the best poached c.b.s I have ever made. Thank you! I will be buying your cookbook if you ever do one.

[@sherryw-ponyluv-er2394]

I like the presentation. That would make a snazzy luncheon plate.

[@MatthewScheppmann]

I was eating some leftover chile verde chicken enchiladas (your recipe) while watching this video... can't wait to try this one out!

[@gerber8915]

For real, I cook in a Mexican restaurant, and I don't understand why you would choose to do it the casserole way. I literally bake them on the plate the guest eats on.

[@MatthewScheppmann]

@@gerber8915 yeah the pairs crisp up so nicely. I hate soggy torts

[@Sara-rv7ds]

This looks delicious! I love Caesar salad and chicken! Thanks Brian!

[@missdrey954]

I've been offline for two months and I'm catching up, love the breakdown as always!

[@boosted8]

Made this weekend, so good! Great, descriptive video, thanks!

[@Hippydaze35]

Parmesan crusted chicken!! This is super Brian, thanks!

[@jimfawson]

Im surprised you didnt comment that breading then setting up your fry station is a critical step. Letting the breading sit on the chicken before frying for a few minutes drastically increases the breading adhesion.

[@valerieroarty]

I made this!! It was incredible!

[@ShawhanFarms]

Yum! I’m excited to try this. Can you suggest any side dishes that would go well with this salad?

[@ericwright8592]

Excellent recipe. For anyone else trying at home, hold off on the salt in the dressing until the end, see if it needs extra at all. Parmesan, worchestershire, and anchovy paste are all contributing a lot of saltiness already. Mine was borderline too salty. Otherwise everything was excellent.

[@antonsviridov7893]

Hard to justify setting up a breading station for a weeknight meal, but last time I breaded chicken I used the leftover bread crumbs and egg in Brian's meatloaf recipe :)

[@BrianLagerstrom]

I thought the same thing, but quite a few people I asked were excited by the idea of making this for dinner...so I went for it.

[@KaterinasKitchen]

It's having leftover breadcrumbs and egg that keeps me from shallow or airfrying more often... Using them as filler for meatloaf/meatballs in the same week is GENIUS!

[@48956l]

As a WFHer I would do this for a weekday lunch lol. The amount of time people are willing to spend on stuff varies a lot.

[@tipsytahls]

I’m grateful you tried the anchovy paste so now my brain won’t tell me I have to 😂

[@anniebailey3211]

I'm making this delicious dish tonight!!!!!!

[@pepavomacka5564]

That is one luxurious chicken schnitzel! Thank you, Brian 🙂

[@srgblueyes]

I really enjoy the salad being on top of the chicken. My daughter and i are planning to make this one! Thanks!

[@pavlovs_kirin]

A thing I learned from an ex of mine's family is that cutlets keep fairly well for a fried food as long as you let them steam off before packing them away. Making them in bulk has always made breading stations feel less wasteful for me

[@The1stKing]

How can Brian be so fit when he is able to make such amazing dishes? I love to eat! I can always eat.

[@hanslain9729]

Portion control and exercise I would guess

[@montyalbo]

@@hanslain9729 plus his daily LMNT 😂

[@VulcanLogic]

Thai fish sauce also works if you can't get the anchovy paste or you use it for Asian cooking, which I do. It's pure anchovy oil.

[@kellycarroll6829]

That looks really good! Enjoyed the video! 💚

[@Juliehomevideo]

You got me with the fennel in the Caesar. Looks yummy!

[@christiesisco6541]

Can you please, please make a compilation video of all your big bites? That would be awesome!

[@beckyowen6753]

I made the Cesar dressing but was missing multiple ingredients 😂 so I subbed coconut aminos and nutritional yeast. It def needed the parm 😅

[@jesshedger275]

Made this tonight for dinner. Amazing.

[@monkeygraborange]

My mother ( God rest her soul ) would absolutely laugh hysterically at you for the way you cooked those cutlets, although she cooked them _exactly_ the same way, but without the commentary. However you neglected to mention how fantastic they are the next day as sammiches, as long as you let them come to room temp!

[@saturnine1979]

Love you bri but I made a version of this last night (winging it) and it took at least 30-45 minutes. 20 is... kind of wild.

[@kerryf9796]

This looks INSANELY DELICIOUS. I just put it in the menu for next week!

[@heavyq]

Neat thing about LMNT: The comapny is a few hours from where I live! I'm a sucker for a good chicken cutlet. I'm also a fan a good Ceasar Salad. IDK why I never thought to do something like this, but this is totes going on my monthly menu rotation!

[@ValNaUnd]

ive done exactly this but as a late night snack with frozen chicken nuggets, works just as well and tastes bonkers.

[@prasunbanerjee3790]

Both Adam Ragusea and Brian pop up in my feed with Caesar recipes haha.. had to make sure I wasnt hallucinating

[@Borodalf]

It’s because it’s the hundredth anniversary of the Caesar Salad

[@Gkmarino]

@@Borodalfcrazy haha cause I had a chicken Caesar wrap today and both these videos popped up. Had no idea.

[@bradsimpson8724]

If two-thirds of the KZbin Food Triforce are suggesting it, it's probably time to do it.

[@pamcoppernoll1004]

Cooked and this was a great..thanks

[@qapla]

I'll pass on the salad but will totally use the chicken. That chicken looks fantastic! Can't wait to try it.

[@brianmcallister114]

I absolutely love this recipe for chicken. To be honest, it has become my default method for preparing chicken. However, I prefer spicey dishes and consequently i usually add extra garlic to the Caesar dressing. Nevertheless, thanks for this recipe and I urge viewers to try it out.

[@browndog9402]

that looks delish, i am so making that tonight. thanks bribri for the recipe.

[@BrianLagerstrom]

Let me know how it goes on IG

[@emoon3399]

Random kudos but thank you so much for blurring the peoples faces in your ad at the gym. I wish more people on KZbin would offer this courtesy to those who end up in their videos when they are out filming in public.

[@pennybrashears9676]

Gonna try this one. Love the Breaded Chicken idea!

[@JoeMcBroom]

As soon as I saw the 'chovy paste going on a spoon, I winced in anticipation

[@MarvyZable]

Totally unrelated to video, but would you consider creating a few freezer meal recipes??

[@reesec4350]

you and Not Another Cooking Show NEED to do a collab omg

[@cwg73160]

Why?

[@Fir3Chi3f]

Also here from Adam Ragusea, haha. I always need the refresher on the fried chicken, I never seem to make it right though!

[@johncspine2787]

A nice soak in cold water after washing does wonders for greens. Especially after chopping, there’s a lot of cellular damage and..”gak” on the leaves, washing and spinning dry after a 20 minute soak the greens are super firm, crunchy, clean, and stay much fresher much longer than un-rinsed greens. Do it the day before, put in a plastic or produce bag and you can pop out absolutely stunning greens with zero “on the day” work. Even better after an overnight chill. I’ve mentioned this before, but, if you don’t want the frying, you can get super close by toasting the panko with olive or your favorite oil in a skillet, do it pretty brown, it won’t darken a lot in the oven. I’ve also found just slicing the breasts into even cutlets pounding further isn’t really necessary. Do the typical flour, egg, and then the well toasted crumbs, put on parchment and into the top of a very hot oven, bake at 400 until done..you’ll be shocked how close this is to a deep fry..a hotter oven reduces cooking time, increases browning and the residual juiciness of the chicken..

[@booker0110]

Can you tell me if the water soluble vitamins are lost in a long water bath?

[@johncspine2787]

@@booker0110 no. Vitamins are inside cells and tissues..if they could be lost that way, the plants would be in trouble every time it rained!

[@tanthiennguyen9308]

A guten Appetit & Sante

[@wwoods66]

Using a fork to move the cutlets seems like a clever improvement on the 'wet hand, dry hand' technique.

[@aureliussDD]

Well, of course this is really good, not 20min, it is for the cooking part if you have everything prepped. ❤ Love it , and definitely this version of caesar dressing somehow it is better then the last one with the blender, my family gouble up all too fast, now if i will only have a dish washing person, would be great 😂

[@bradydill4767]

That was great! I'll make it soon. Thank you so much for not chewing into the mic to show us how crispy the chicken was. The scraping did a perfect job on that count, and didn't make me feel like I was being stabbed in the brain.

[@johnmakin-shaw3516]

Brian - how long will the caesar dressing last in the fridge? I love caesar salad but wouldn't get through that much dressing in one go.

[@davegibs4761]

Looks super yummy!

[@padders1068]

Hey Bri! Looks delicious and easy! 🙂😋❤

[@Libertas4Ever]

Next time for taco night I really want to see you do your spin on a Cajun Big bang taco!

[@timkida5237]

Thoughts on using a teaspoon of oil in your egg wash.

[@hoosiered471]

Simple and amazing!!!

[@midlifemom5829]

This looks amazing!

[@BrianLagerstrom]

👊🏻🤙👊🏻

[@velocitygirl8551]

I didn’t have anchovy date… or anchovies so I threw fish sauce in and it actually worked 🤘🏻🤘🏻🤘🏻

[@takingiteasydaisy]

Hahaha, I was thinking about using this! That's all I have in my pantry with a seafood taste and didn't want to have to buy anchovies thanks for your comment, I can now try this with confidence.

[@LindaMendez-q2y]

❤ I made it , loved it

[@alib6615]

Um...I wanna eat that right now, and I can't. That makes me sad. I am definitely going to make this. It looks awesome.

[@jama5020]

Not me thinking about what caesar-dressing-ice would taste like, because Brian mixed the dressing in a ninja creami container :D

[@tammywilson8636]

Eewww a WHOLE SPOONFUL of that anchovy paste? Love the after math expression

[@KyleW1719]

Bri... you da man.

[@starnet1340]

You are the bomb! Thank you! ❤

[@texasrefugee7888]

I recently went to the original Caesars in Tijuana Mexico. It was incredible and fabulous! I love Caesar salad. Thanks!

[@JohnHausser]

It’s effectively an Italian who invented it in 🇲🇽

[@sherrymorris5564]

Looks really good!

[@krislo8524]

Love your videos! One thing, why not REAL parmesan? I started working in an Italian restaurant, reggiano makes all this difference, you know this man!

[@BrianLagerstrom]

We were really focused on getting the job done in 20 minutes for this recipe so pre-grated worked best. By all means, use the good stuff if you have it (and have the time).

[@BrianLagerstrom]

Yeah but this is a weeknight recipe. Cheap belgioso will do. If you have nice stuff, def use it. Its better.

[@craneoflores]

Making me hungry!

[@PicoriPi]

Any recommendations for those of us allergic to anchovies? Should I just leave it out or is there some sort of substitute that would be worth using?

[@takingiteasydaisy]

I usually just leave it out and it tastes yummy because of the parmesan flavor

[@lezleepowers3373]

Looks Delicious🐔

[@RocciWest]

It looks great

[@bazz1551]

Anything to replace anchovy paste? Definitely not using that lol

[@saltmanagement9976]

Instead of flour and eggs you can use a two part water one part flour batter which you can optionally season. IMO it saves some hassle with the traditional way

[@JohnHausser]

You must be fun at parties lol

[@marcl5048]

Spectacular

[@zurknjurk]

i usually love your videos and i dont have many gripes about this but i do have to say the chicken looks very lightly breaded? which maybe that's what you were going for, so be it. but also i'm not sure why you seemed to make it a point to use a nonstick pan for frying when really in this case it shouldnt make much of any difference what type of pan is used for shallow frying. never the less, thank you for the delicious looking recipe!

[@williamreinhard]

Man this looks tasty but there is no way any normal human is doing all that in 20 minutes.

[@k-8397]

True but you could just do grilled chicken and it would take half the time. Who the F is busting out a 3 part breading station just to make a salad

[@williamreinhard]

@@k-8397 I might give it a go, because it looks delicious, but I'll plan for it to take like an hour.

[@BlessingsfromNorthIdaho]

@@k-8397a foodie.😂

[@eccentricorgan]

Looks DEE-Lish!