25 MINUTE CHICKEN CAESAR SALAD (I Eat This Every Week) | Weeknighting

[@jasonjmp]

made this tonight for the fam. totally crushed it! the magic was the “fried” panko breadcrumbs…no, the dressing..no, the breadcrumbs…thank you for this recipe, my family loves me again.

[@BrianLagerstrom]

Haha glad I could help. Thanks for making

[@maricelpangan9550]

I agree.. The fried pank gives that 'magic' texture and taste in the dressing

[@erikharrison]

For anyone following along at home - BOTH Brian and Kenji are right about dressings. Kenji's method uses a tall container and slowly moving the immersion blender straight up, so while it looks like you're "dumping all the oil in" in effect, the oil floating on top is slowly incorporated, as if streamed. Kenji's mayo has enough emulsifiers and the hand blender is powerful enough that you can actually screw this up and it will still work, making it feel like you don't need to manage the speed of the oil (or the speed of your hand, depending), but actually if you do them side by side, while an emulsion will form either way, if you jerk your hand around quickly to incorporate the mayo/dressing it'll wind up WAY thinner than the slowly incorporated version.

[@BG-mw5pt]

The question is, what does it look like the next day in he fridge? If the oil is not slowly incorporated any mayo-style dressing will separate if it sits. Obviously if you only make enough for one salad, it makes no difference.

[@erikharrison]

@@BG-mw5pt the next day in the fridge looks identical to the first day. I’ve never had the emulsion break on Kenji-style mayo, even if the mayo is left in the fridge so long it spoils.

[@sophieg8522]

If you put everything in a container, put the immersion blender in (to the bottom) and start blending...then move up once it's emulsified, it should also work. This removes the pouring element and it works 9 times out of 10.

[@chriswhinery925]

The toasted bread crumbs are a cool trick to save time and effort but I have some issues with flavor. The croutons I would use would generally be flavored with garlic and these aren't. So to remedy that, maybe cook some smashed garlic in the oil for a short time to infuse the oil with some garlic deliciousness, then fry the bread crumbs in the oil.

[@ljc3484]

I’m so happy for this type of video! Yes, more “ weekday after work” type recipes are what we need. Thanks Bri!

[@harrism84]

I love this style. I’m in the process of becoming not fat so it would be great to see more meals I can cook during the week once I’m not fat anymore, haha.

[@peggycearnach8034]

If you swap the breadcrumbs for bacon crumbles, it’s virtually keto. That’s my reasoning 😀

[@anuragbagchi4506]

This channel is growing faster than anyone ever imagined. I am so so happy for Brian!! Been here since 2k subs. ❤️

[@BrianLagerstrom]

Dude thanks so much for being here!!!! The vids were NOT good back at 2k so I appreciate you

[@anuragbagchi4506]

@@BrianLagerstrom Dude, you're honestly one of the most informative chefs in this platform. Having tried out most of your pizza recipes, it's clear how much research goes into a video. We'll be here for the next 2mil subs! Don't forget us once you get a streamy!

[@jameshobbs]

No, I said this would happen.

[@Jaun2Three]

@@jameshobbs I was gonna say I imagined this back in the weeds and sardines days

[@ronttonen]

Same! And that salad ahhhhh

[@mandodelorian4668]

Brian: "this is 6 inches of water" (shows about 3 inches o water) Me: "must have been Cold water"

[@yacobovich3286]

This comment needs the appreciation it deserves

[@bobby_greene]

That water must have been in the pool

[@powderriverfarrier]

The man is relentless; he just doesn't stop. He's got creativity enough for ten people. Thanks for the video Bri.

[@BrianLagerstrom]

Thanks for watching another vid I appreciate!

[@powderriverfarrier]

@@BrianLagerstrom FYI the url for your shoes was not working this afternoon.

[@christypeterson817]

Oh my gosh Brian! I made this for dinner tonight and it’s the absolute best chicken Caesar salad I’ve ever eaten. The dressing was perfect, the toasted breadcrumbs were delicious and it all came together perfectly. My husband agrees too. Best EVER!

[@mattsullivan1563]

Not since Sam The Cooking Guy has there been a KZbinr coming up with such approachable and entertaining cooking videos. Hats off to you, Brian. I thoroughly enjoy your stuff (and actually cook it)! Thanks.

[@BrianLagerstrom]

Thanks so much for being here! Thanks for the kind words

[@bitburg40]

Sam’s a whiner though. Brian isn’t. 😂

[@dalelewis3952]

I made this tonight. Absolutely brilliant in the on the pan frying bread crumbs. I just took my existing croutons and broke them down into bread crumbs then fried them with the oil in a pan. I love that every bite has a crunch to it. Brilliant. No longer searching for that crouton to load on my fork with the salad. Added the capers. I used chicken breasts with a Montreal seasoning. Different texture as the breast shredded a bit. But was juicy and still gave a great flavor to the salad. Will never do Caesar other than this way again. Thank you!

[@marcuskaysen9300]

So excited to make this with my girlfriend. I think out of all the food channels I follow yours is the one I make the most food from and whatever recipe I try, it always has to be made again due to popularity.

[@BrianLagerstrom]

Thanks so much for using them! Thanks for watching

[@honeyybees7056]

I made this tonight for me and my boyfriend and it was by far the best Caesar salad we have ever had!

[@autry2012]

I end up buying EVERYTHING YOU USE in your kitchen, and I am so thankful you helped me finding all the good kitchen tools without wasting my money on choosing wrong items.👍👍👍!!!

[@mycoprono_3196]

I made this, never tried capers or anchovies before but went ahead and took your word for it and my god this was absolutely fantastic! Thanks a lot mate!

[@EvanRockwell1]

I'm not from England but I grew up with an English grandfather and I know that you said "Worcestershire" wrong lol. It's "wer-stuh-sher". You said it like "wers-chester-sher".

[@doinamarina6616]

I’ve made the dressing, following exactly Brian’s instructions. It was simply out of this world. I’ve written down the recipe. It’s insanely tasty. Highly recommended. You’re legit Brian, thank you!

[@denzelwashingmachine1950]

Such a great and easy salad. The panko breadcrumbs are the secret! Those are staying in my rotation now. Never buying croutons again

[@torreyholmes7205]

Looks great. I like the restrained use of garlic. I've had a lot of Caesar Salad that was just a garlic bomb. Not what I want in my salad. This one would be better.

[@BrianLagerstrom]

A little goes a long way!

[@Wguy56]

My first waiting job was at the finest county club in Mpls, MN. It included making table-side Caesar on Fri and Sat eves. Portioned out by the pantry in ramekins were: anchovies, lemon juice, garlic cloves, Dijon mustard, raw egg, Worcestershire sauce, veg. oil which we assembled in a large wooden bowl with a fork, romaine tossed in and topped with grated parm and croutons. It was the perfect diversion for old, rich white people who were married for decades and had nothing to say to each other! I still make it this way as long as I have anchovies on hand- a must! I'm definitely going to try the toasted panko!

[@MitsurugiR]

No anchovies in the dressing is absolutely a deal breaker for me, it's just not the same without them!

[@AlexandraBruce]

OMG. Capers. Brilliant. Maybe add a little lemon zest but perfect.

[@jonsafer8442]

made this a few nights ago and it was awesome. i had some leftover dressing and chopped lettuce. i just toasted a split ciabatta loaf, put a layer of tuna in olive oil and topped with the dressed lettuce. added a nice layer of shaved parm and sprinkled some chopped capers over it. best dang tuna sandwich! thanks Bri

[@redhousepress]

Brian, Ive been meticulousley wading through all the caesar salads on the inter webs and so far, this is the one that works the best for me. LOTS of anchovies.... why even make Caesar salad if there are no anchovies.??? Aggressively pre blend the aromatics and then drizzle in the oil. I use avocado oil. Perfection! Haven't used your panko trick yet but will asap...I still have croutons floating around. Chicken tenders are pretty insipid things and I never used them, but this is the perfect application for them. The family is very happy!!!Great quick weeknight healthy meal. Thanks so much. !!!

[@staceyaldrich4173]

A+ Caesar salad dressing. Eating it by the spoonful.

[@macgruber21]

I like a squizzer of honey and a tiny bit of lemon zest in the dressing too. Zest helps brighten and adds more lemon flavor, and a tiny bit o honey mellows the salty garlic punch of the standard Caesar.

[@SkepticalSteve01]

Glad to see stick blenders have pretty much become the norm for making mayonnaise and other emulsified dressings. What’s it been, five years or less since we were handwhisking oil into egg yolks a drop at a time for half a goddamn hour? The first time I used a stick blender to make mayo it seemed like a miracle.

[@BrianLagerstrom]

👌🤙🏻👌🤙🏻👌

[@r.schmalzried7315]

Looks great Bri. My stomach says to me: Let’s make this thing!

[@XxCrazZyNo0oBxX]

For the tendon things.. I usually take a fork put the tendon through and pull on it so the whole thing comes out. Works like a charm

[@bitburg40]

Now Brian, put on your Alton Brown thinking cap for a moment. You can add everything and mix a perfect emulsion as long as you use a stick blender and narrow, tall sided container like you do. If an old dog like me with 40 years experience as a chef can learn new tricks so can a young buck like you.😂 The only difference is put the stick blender straight down to the bottom without tilting like you do and start blending. The stick blender’s small groves only allow a small amount of oil to enter the blade area as you start mixing you’ll see the emulsion forming, gradually lift the blender and more oil enters the emulsion until fully incorporated. This mimics the drizzling of the oil. Don’t over-mix or it will become too stiff, especially with avocado oil. I learned this from a lady on the internet with an avocado mayo recipe and it never has broken. She says to use a room temperature egg which I’ve always done. I’m not sure if it matters though. I’ve been wanting to try this with Caesars dressing and finally did it with yours and it came out perfect. Once you have the timing down it literally takes seconds. I haven’t bought mayo in years since learning this trick.😁

[@bishophicks5202]

Another win. My wife was suspicious of the bread crumbs instead of croutons, but ended up liking the fact that you get crunch in every bite. I used anchovy paste from a tube because that's what I have on hand and it worked fine. I've made 3 salads in the past couple days AND I'm still working through butter chicken leftovers. Thanks, Bri.

[@tylerljacobs]

If you’re trying to keep your carbs down but still want the crunch, try frying the capers. They’re amazing fried. Now I want to go make a Caesar salad!

[@michellemeyer1214]

I also make toast d breadcrumbs except I start with garlic gently browning and hen I add the breadcrumbs. I'm Sicilian and we make these breadcrumbs for St. Joseph's day. I love them so much I add to other pastas.

[@mayasoley4847]

Awesome video can’t wait to try Worcestershire sauce = wis te sure Trust me bro, I live near Worcester, it’s pronounced like wis-ter

[@ChiIeboy]

You forgot the mustard-for shame. You'll recall that a dollop of Dijon is a traditional ingredient in Cesar Cardini's classic dressing *and* greatly assists in the emulsification process. That said, I love your technique and plan to try it out this evening. Keep up the great work-the caliber of your production far exceeds most YT cooking channels. UPDATE: I made this recipe just as described (plus Dijon and a pinch of lemon zest) and yikes! I've been making Caesar salads old school-style since c. 1990 and I don't mind telling you, Brian, your technique was an epiphany. I could ramble on about several aspects of why I'm a convert, but suffice to say that I don't see myself going back to the laborious maple bowl method. Perhaps the biggest wow factor was the _utter creaminess_ of the dressing. Oh, and you were right, an entire can of anchovy filets soaked/rinsed briefly in water was just the right amount (technically, I held back a couple of filets and laid them on top for garnish, yum!) Sheesh, I'm starting to ramble after all ...

[@mcb9644]

Mustard is not really needed, what we need is lecithin, room température and acid to stabilize the hydrogen links. Mustard is good and coule work alone with oil, by thé way, his recipe is Just fine and thé only error is it was able to use whole egg, it works too

[@ChiIeboy]

@@mcb9644 Okay, Urkel... Perhaps Cesar Cardini himself would be willing to modify his world-famous namesake dressing to comport with your pocket-protector suggestion....if he were alive, that is >> kzbin.info/www/bejne/oonXqperaseNd9U

[@qbertq1]

The original dressing recipe had no anchovies

[@ChiIeboy]

@@qbertq1 You might wanna let 'em know at Cesar's Hotel and Restaurant on Avenida de Revolución in Tijuana, Mexico (the birthplace of the Caesar salad. It seems they are still adding anchovies when preparing the original Caesar salad, tableside > kzbin.info/www/bejne/oonXqperaseNd9U

[@SimonAbrams]

While I was making this, my wife yelled in from the other room to ask if I was using real anchovies, and to remind me that she hates anchovies. Imagine my surprise when after eating the small serving that she agreed to try, that she asked if there was more. She *loves* this salad!

[@flyingcobber]

Drop the egg and oil and use one avocado. You will need about 2-3 table spoons of oil. Use all the other ingredients and amounts. Thin to your liking with water. It’s very good this way if you want a healthier version.

[@40nights40daystv]

You’d be like one of three KZbinrs I know who actually makes food I could whip up at home. So that be hella cool to have your videos go in that direction

[@scf7334]

This the first thing I’m making after I’m o er Covid and I get my sense of taste back. Looks sooooo good!

[@kv501]

Brian, great recipe! My family loves it. A lot of times we make it we put it in wraps. Works great!

[@recoveringsoul755]

Great idea. Wendy's used to have a chicken Caesar wrap that was addictive.

[@ericathefae]

This looks delicious, but there's so many ingredients that I don't know if I'll ever try to make it - I'd love to see this weeknighting concept with really (!) simple recipes

[@vocalimpactplays217]

Something I've learned over the past few months of really getting into cooking is that having a well-stocked pantry (pastas, rices, oils, spices, vinegars, pre-made sauces, etc) and picking up certain perishable staples and proteins (chicken, eggs, ground beef/turkey, pork/ground pork, fish, cheese/other dairy) every week at the store sets me up to make SO many more things than when I would look at a recipe like this and think "well I can't do this without going out to buy panko, chicken, olive oil, eggs, anchovies, fresh garlic, parm, etc etc etc, so it's quite a bit of effort and I probably won't make it." Even online, many sites offering things like "5 ingredient or less minimalist recipes" will give a rule up front that this is excluding staples like salt, pepper, cooking fat (oil/butter/ghee), and that sort of thing (and if you cut those things out of this recipe, you're looking at a 5-6 ingredient recipe - chicken, egg, anchovies [or worcestershire, which I consider a staple], capers, parm, lettuce). After slowly building up an actual pantry from doing that a few times for big new recipes (though you could also do it all at once if you have the cash to burn, Ethan Chlebowski priced out a very full pantry on his channel and it came out to something like $200-$300, so not necessarily cheap), you get to the point I am where I'm looking at this ingredient list (there are only 12 including water, so not actually a ton) and thinking that I only need to swing by the store to pick up anchovies (already set if I sub Worcestershire) and a fresh block of parm since I ran out. Most of the other ingredients on here are either staples (olive oil, neutral oil, panko, garlic cloves, lemon juice, salt) or on my weekly shopping list (eggs, chicken) and already factored into my budget. I also mention budget because without those staple items kind of just living in your kitchen and being replaced as needed, it definitely gets a lot more difficult to justify going to the store for a single recipe - even the relatively small 12 ingredient list for this one would likely run you $30-$40+ at the store just to make a chicken caesar salad, which makes no sense. When you already have your staples in place and your weekly budget already includes chicken breast (or tenders) and eggs, it's a lot easier to say "Yeah I think I'll try making this new thing, all I need to add to my list for the week are anchovies and capers." It really changes how willing you are to try making new things when you only have to grab 3-4 things rather than 20+!

[@Wguy56]

@@vocalimpactplays217 Well said!

[@reggiedunlop2222]

So many ingredients? Maybe you should just stick to a premade store bought Caesar salad

[@ericathefae]

@@reggiedunlop2222Mate, that's way too expensive and not a solution at all.

[@MossTheBoss]

Brian, I recently discovered your channel and this was one of the first videos of yours I watched. Today, I made chicken for a Caesar salad following your directions to a T and I wanted to tell you that they came out PERFECT! I never would've thought about using chicken tenders instead of breasts. It was so easy and quick to prep them for the salad and they were amazing. I have to admit, I had my doubts at first, particularly about the cook times; I thought for sure mine would get really dark, but man they came out looking exactly like yours - they were tender, juicy, and very tasty! Thanks so much for helping me make one of my favorite salads at home with such a simple method for doing the chicken!

[@Mofongo58]

Made this today for my wife and me. It was delicious! A solid recipe! I wasn't sure about the panko breadcrumbs before I made it, but they were just right!

[@darylvondunker327]

Yes!!!! More videos like this Plus, how to prep for freezer-Grab&Go. When I work hard...10+ hours...I like Grab&Gos. Mix&Match items that I can take frozen to work, - it thaws while I work - then eat. Using your salad is a perfect example. I would tear all the salad & bag it, bag bread crumbs, bag chicken, ice cube the dressing & freeze everything but the lettuce. It would go in the draw. Then I would alternate between red meat & mushroom toppings & the chicken & pan seared artichokes. Fast, voracious & yummy

[@joeyGalileoHotto]

I made this today without the chicken and bro it was AMAZING. I usually don't like salads, but I could not stop eating this one!

[@mcyhanick]

You sir need a book! Really though, that would be sweet. I just wanted to say thanks for all the awesome bread and pizza recipes. Excited to try out your take on a caesar salad with the wife.

[@angelabraun]

This looks great! Will definitely give it a go. By the way, in Sicily we melt anchovies into the olive oil before toasting the bread crumbs. Try it, it‘s delicious!

[@hallielinnemeyer5717]

I make this salad on a frequent basis. My boyfriend and I are so obsessed with it. Highly recommend!!!

[@jacobstatnekov6483]

Just made this and not only is it delicious but it also took ~25min. Great job Brian!

[@BrianLagerstrom]

Oh great to hear it worked as advertised!

[@briancapo123]

Love this content. The other recipes I actually saved of yours (as opposed to just watching 1x) is the fish tacos, chicken salad, rotisserie chicken, and 1 hour pizza (although I love all of it!)

[@jakelydey8386]

Bri that salad looks hawesome. Our family likes doing ‘salad Sundays’ and this looks like Sunday dinner to us, bruv. Keep up the good work. This channel has me watching KZbin instead of cable.

[@qbertq1]

Original Caesar dressing has no anchovies, but does have Worcestershire sauce. Having said that, I love anchovies so I might try your version.

[@helmutkrusemann9194]

Great video! I would appreciate more basic videos, for example how to make perfect baked chicken breast, low and slow or high and fast?! How to make a whole turkey breast for meal prep etc. thank you very much for sharing so much great content

[@BrianLagerstrom]

Thank you for watching a vid like this! I plan on making more

[@dan1988e]

Dude you are killing it! Keep doing what you do!!! I am a self proclaimed chef (dad of 2 picky eaters) and your videos helped make me a superstar in the kitchen and my outdoor pizza oven!! Awesome job and congratulations on your accomplishments

[@jimmysmith7517]

Made this last night. My wife said "You need to make something else so we get to have this dressing again." A+++++

[@BrianLagerstrom]

So glad!

[@AR-pm9nv]

Just made this last night. The whole family rated it as “excellent”! Thanks Brian.

[@Kurogane72]

I have to say, I just recently found your channel, and have thoroughly enjoyed it. I really love this recipe, because I'm on a low-carb diet for weight loss, and your videos make it really hard. Everything you make looks so good, especially the 1.8 million pizzas you've made. Once I hit my goal, I'm going back through your videos to make everything, I really can't wait.

[@BrianLagerstrom]

Thanks for watching!

[@ferretneck]

Worcestershire pronunciation: “wust-uh-shuh” Love your videos as always Bri!

[@ferretneck]

Even the ads are entertaining

[@BrianLagerstrom]

So glad you feel that way. Thanks for watching.

[@patsytunnell2165]

Or “What’s This Here Sauce”

[@simonmanning1844]

I've used the method you used to grill and cook the chicken pieces for the butter chicken recipe twice now. Amazing way to reliably cook tender bits of chicken in 20 to 25 min.

[@danh5070]

Another rippin’ recipe Bri! 12 adults loved it and 3 small children didn’t. Adults win! Fried bread crumbs is the way to go. Thanks man

[@Bret02]

Great video! I was wondering if you could do biscuits as one of your recipes one day. It's one of those foods that I haven't quite mastered.

[@samantham1346]

Looks amazing, dying to try the fried breadcrumbs! I don’t know why, but the “let’s eat this thiiiiing” at the end is always so satisfying. 🤣🙌

[@yasminx5192]

I have made this so many times already and everybody loves it! How can I store the bread crumbs without them becoming soggy after toasting them?

[@michaelhigdon2912]

Caesar is my go to salad, so pumped to try this recipe out!

[@frangipanboo]

This guy is hilarious & so passionate about cooking. One of the best on KZbin already.

[@BrianLagerstrom]

Thanks so much

[@prettyboy54321]

I subscribed more than 100K followers ago and as someone old enough to be your mother, I AM SO PROUD OF YOU! I knew when I watched you the first time that you were going to be YUGE!! My husband would love this salad. I am going to make it this week. Thank you!

[@BrianLagerstrom]

Thanks Jennifer!

[@braddixon3338]

I was first introduced to a really good Caesar salad in Spain, and this one ranks right up there with it. I'm going to be putting this to good use, thanks for taking the time to make the vid. I really enjoy your style of vids and teaching, just fun stuff!

[@potzertommy]

the way to add all the oil first is to put all the non-oil ingredients in your container, then put in your stick blender, then all of your oil. Then you run the stick blender without moving it very much at first. This ensures that the oil is being integrated into the non-oils gradually.

[@austindenny7094]

Probably has little effect on the end result but one note I would give on spinning lettuce: it's my belief that emptying out the water in the bottom of the spinner before the final long spin is a good idea. :)

[@nostalgisity]

I made the dressing & replaced the oil with yogurt.. O M G this is sooooooo gooood!!!! The anchovy is the key, so damn good!

[@bobgardin2347]

Looks delish. I like seeing dressing without mustard. I'll be trying this soon.

[@a2ndopynyn]

A local restaurant makes a Chicken Caesar and puts finely diced tomatoes in it. It surprised me the first time I had it, and I'm not a big fan of tomatoes, but it's actually pretty good. I'm definitely going to give this a try, except I think I'll pound a chicken breast flat and pan sear it with some butter/olive oil and a little garlic and lemon juice.

[@yun8996]

Love being part of the community polls. Video is amazing as always!

[@alannolet3109]

Chicken tenders instead of a breast, yeah absolutely! And fried planko instead of croutons? Well that's just brilliant! It's those little things that a kitchen commoner like me would never think of, but that will really make a huge difference. Looking forward to making this one...!

[@-EchoesIntoEternity-]

dont like anchovies? then i recommend worchestershire sauce.... also, dont tell the audience that worchestershire sauce is made from fermented anchovies. its just english fish sauce 😂

[@BrianLagerstrom]

Shhhhh!!!!

[@tommytom1545]

You are super awesome dude. Simple comment for a new found channel. Thanks. Looking to learn from you.

[@tanwera]

Made this tonight. Very good. I'll have to maybe halve the amount of anchovies next time for my wife, but I liked it. I think you may have forgotten to add black pepper though, which I added.

[@lauriepops2783]

I'd love to see a few vegetarian recipes! Love these weeknight meal recipes :)

[@JohnLee-vn3eq]

I've never tried it but I heard regular bread crumb are chunks of bread dried out in the oven then food processed to crumbs, and panko is chunks of bread food processed to "crumbs" then dried out in the oven. Since you bake bread a lot and eat this salad every week, you should try it out.

[@tiarawillis5677]

It will be a salad night tonight. The breadcrumb trick was genius. Always a great video. As long as you keep on dancing, I will keep on watching.

[@Ms.Laterholmes5253]

Love anchovies and Worcestershire great recipe thank you

[@rhondamcloughlin3773]

And BAM! General Tsos tonight and Cesar salad for Wednesday. Keep’m coming. My kitchen has never smelled so good.

[@rveubank]

I like the panko bread crumb alternative

[@teresaeriksson913]

Done this again! Loooove this recepie 🥰 And yes, I am one of those that put ALL oil at once 😀 just work your mixer from BOTTOM slowly up and down, and it is super great and easy. Brian, I love red onion- how do you do if you use it, so it isn’t become this strong strong taste? Love this Channel- just so you know.

[@rachelle1]

Glad to hear you give your own advice from your own experiences, even if it means going against big names. #Respect

[@tdawg8827]

Brian I LOVE YOUR CHANNEL!! On another note -wanna try this but only one clove of garlic??

[@santiagoagraz5606]

Caesar salad always seemed difficult to enjoy but I love this version!! Keep the grate job

[@charmainekirk1512]

Never thought of using panko - genius!

[@reggiedunlop2222]

Shredded beef B-man showing off his top notch salad spinning skills 😂🤙🏼 3:27

[@maggiegrell-davis1654]

I always look forward to your videos every week! As with all of your recipes, thanks for being such a great teacher!

[@BrianLagerstrom]

Thank you very much for watching

[@lordblanco]

It looks delicious and I’m looking forward to trying! Thank you! Just one thing, I was confused by the doneness temp of the chicken being 145. I always though 165. Thank you sir!

[@BrianLagerstrom]

I cook breast to 145. Thigh to 165. I’m sure USDA would say 145 isn’t high enough but that’s how high we Cooke breast in resto usually

[@ChiIeboy]

For those worried about the possibility of getting sick from the 'raw' egg (i.e. salmonella, or SE), bear these points in mind: 1) statistically, only 1 in 20,000 eggs has the presence of SE and only _1% of those_ (i.e. 1 in 2,000,000) _might_ have SE on the _inside_ of the egg; when SE is present (exceedingly rare), it's *almost always* on the outside of the shell 2) when buying and using eggs, examine and discard any with pre-existing cracked shells 3) you may mitigate the miniscule risk of SE by *very briefly* boiling the egg prior to cracking 4) the acid in the lemon juice (and in mustard, if used) is also lethal to SE bacteria By employing the foregoing principles, you will virtually eliminate any risk of ingesting SE (i.e. you will sooner hit the mega lotto, in which case contracting SE poisoning might be worth it). Lastly, if you're still worried about being abducted by Martians, perhaps Egg Beaters would be the better choice for you. But don't tell the Martians. They prefer real chicken eggs.

[@Default78334]

5) Pasteurized eggs are commercially available in the US and can be found in many grocery stores.

[@ChiIeboy]

@@Default78334 Good to know, thanks!

[@adklabor1]

ya know, Brian, i've gotten to the point of needing to watch every one of your sessions, even though im not fond of what you might be creating. . Seems like whenever I watch anything you do, I end up trying it and it totally works for me. it Awesome stuff you do. It just keeps blowing me away.

[@laserprincessart]

I like when you pose with the stuff you pull out of the cupboard.

[@brittanybryce7596]

I made the dressing, I wasn’t convinced but omg! Another win.

[@farmerbob4554]

I really like your bold take on the Caesar dressing Chef. I’d even add Wooster sauce and Tabasco just to be on the safe side.

[@Ms.Laterholmes5253]

Capers to this is fabulous

[@sturgeon2888]

5:14 good lord.... You are one lucky man Bri. That's all I'm gonna say.

[@toddchaddon4249]

Recently discovered your channel: this will be the first recipe I am going to try. Thank you!

[@faithnelson6069]

oh neat, I thought it was just me who added toasted Panko to my salads, I season with granulated garlic as well. love that you used so many anchovies too. another good replacement might be Vietnamese Fish Sauce. I add this to most things these days, though I'm not sure it's really common in most north Americans pantries.