INSANELY DELICIOUS HOMEMADE CHICKEN PARMESAN | SAM THE COOKING GUY

[@samthecookingguy]

Get 20% off your first order with Gym+Coffee by going to cen.yt/gympluscoffeeSTCG ! Thanks to Gym+Coffee for sponsoring this video!

[@traviswilkes6995]

You guys are so fucking funny why don’t you have a show on food network not to mention amazing recipes

[@boohooker3018]

I have the same kind of watch use a pair of needle nose pliers just a very top of where fastest to your band use clear cellophane so you can see where you're bending hope this helps you out.

[@JB-1138]

I got Sam's cookbook for Christmas over a year ago. Me and my wife were just diagnosed with high cholesterol. I will miss eating Sam's delicious recipes.

[@LuckyJackson2020]

is it possible to use the regular panko and mixx it with the Italian seasoning one? like cooking wise & taste wise, will it cook the same and would both flavors be present? Asking anyone not just Sam

[@LuckyJackson2020]

@@traviswilkes6995 i think they are perfect here on YT. Those networks would limit his mouth and the out put. He's feeding (uploading) us as often as he wants and i think its perf

[@smoothwhenimove]

Hey Sam and team! Can we get a video on how to care for a cast iron pan? I would love to cook with one but I have no idea how to maintain/ clean one!

[@garex8601]

I think they might have a video on how to season your cast iron pan maybe

[@aaront936]

There are tons of videos already on youtube on cast iron. Look up cowboy Kent Rollins

[@oz2189]

@smoothwhenimove I’m sure Sam can do a vid but it’s pretty easy to maintain, just takes more time than others pans. Before first use you have to ‘season’ the pan. Wash with warm, soapy water and dry immediately. Apply a thin coat of vegetable oil and place upside down in a pre-heated 400 degree oven for an hour. Allow to cool completely before removing from the oven. I repeated the process five times as this is what gives the pan its shiny coating and helps it get non-stick over time. After each use I wash in warm water (no soap) with a cast iron cleaner. You should get one with the pan but can order them easy enough. Dry with a towel immediately and then I place on a very low heat stove to dry out completely. I apply another thin coat of oil when I do this to aid with the long-term seasoning. I’m sure there are other methods but this works for me. The most important things to remember are to dry it as quickly as possible to avoid rust and do the seasoning method regularly to keep it non-stick. Hope that helps :)

[@jonjohnson2844]

Steve Cusato and Adam Ragusea have done them - the procedure seems to be pretty similar. I must admit though I’ve never used one and don’t think I’ve missed out.

[@grammyb5216]

@@oz2189 fabulous explanation. I’ve been using this exact same method for 45 years it works wonderfully. Thank you for sharing. Blessings from Texas 🙏🤠

[@marjeanneazrealestate3499]

Made this entire recipe last night. Huge hit with the hubby!!! Thank you so much for your delicious recipes. Your help has managed to convince my husband I can actually cook now. 🤣🤣 Wish I found you 8 years ago!!

[@patrickcallahan4379]

I love the way you guys riff on the details! In this case, the sriracha bread crumbs w/o knowing how it'd come out. I did with Pork Panko and it came out incredible too!

[@alisoneibner1163]

Sam! Wanted you to know that I use many of your recipes! I cook for my team every Friday, and I always check your recipes first before going elsewhere. Now many of my co-workers check you out every week for ideas! Thanks to you, Max, and Chance, and keep your great spirit and doing what you do!! My team thanks you!!

[@snipah660]

Right, just made the everyday tomato sauce and OMG its yummy. Having Chicken parm tonight with a bottle of Lambrusco. Best 20yr anniversary dinner yet I have come up with. I am a pasta boy through and through so would eat sauce by itself if i was allowed. :-) In gratitude for sharing your recipe I went and bought your cookbook from your link. Hope that helps :-)

[@whitsixkiller]

Just ordered the 8" chefs knife. I've had the nikiri for about a year, best knife ever. Can hardly wait to get my hands on the chefs knife. Thank you Sam and the boys for all your hard work and dedication. Bravo gentlemen. 👏

[@xsilverdazex1524]

The first piece even looks like a spread out chicken. Awesome.

[@Osucowboy2075]

I have made this sauce so many times for pizza and spaghetti and Etc... You should do a show on the so many ways you can use this sauce it is truly amazing it's the single most versatile sauce you make!

[@Ridgerunner49]

I'm glad that you have a good amount of subscribers Sam you're an excellent cook and fun to watch

[@kobe24r.i.p90]

Just made this tonight and put it on top of spaghetti noodles and was amazing!!!!

[@jeffward1106]

The tactile sensation of crushing San Marzano tomatoes is visceral. That outfit reminds me of original StarTrec red shirt. Hope to see you again

[@vincentt6322]

@Ex troll Now living clean life what if he just has good vocabulary? can’t expect everyone to be like u.

[@taaccount75590]

@Ex troll Now living clean life bro you’re shaming 10th grade vocabulary words. I wish i could live such a dull life sometimes.

[@b1k2q34]

I love them. But cannot stand the seeds. I need a company to make a beautiful can of seedless Marzano tomatoes. I would be in heaven

[@ThaneR0248]

This looks amazing!!!! So far i have made the meatballs, pasta sauce, alfredo and a few other things. And i have yet to be disappointed. Everyone thats tried any of these recipes have loved them... Thank you for all the hard work.

[@Holmer188]

I have my great great grandma cast iron skillet. It is 36 inches, she used it through the Great Depression and fed all 11 of her kids using it to cook most of their meals. I have some of her recipes and she calls for two to four logs as the temperature. Love your recipes and channel. Thanks for sharing.

[@theb.a.r.strategy7254]

That's amazing! So cool.

[@willabunnjr216]

One of my favorite dishes to eat at restaurants. I got to try this at home one day.

[@BaioWithMayo]

dont even need to go this extreme with it if you want to keep it easy, bake the chicken rather than fry then add sauce/cheese towards the end, keeps it clean and all on one pan! My weeknight go-to

[@matthewlowe4736]

I like the parmo recipe as well that you did. Bacon bits in the breading? White sauce and bacon bits in the panko? Fabulous !!!

[@Donclat]

Step that cheese game up with some shredded fontina. Next level for sure!

[@jamesmoore5322]

I literally have 2 quarts of the sauce frozen right now it’s so good.

[@F0XdIE67]

My dad used to make a real treat for breakfast on really special weekends for us when we were kids. Eggs fried over easy in marinara sauce... Then plated with some toasted Italian crusty bread. Now I make it for my kid :-) Dude... You need to make that for your next video!

[@johnb8015]

I remember the first time I discovered your channel, I watched the "Parmo" video. So cool and now here we are with some chicken Parm. Absolutely amazing 👏 thanks Sam, have a good day.

[@PlunkettsPestControl-j6j]

Making this tonight for my family, so excited!! Thank you for sharing!

[@roboutdoors8680]

Omg the Vanna white comment. Loved it. You and your crew are awesome. Keep the videos flowing pls. I learned a lot off your channel and love the humor. Cheers from Tottenham ontario

[@bryankrasovskis8977]

Definekty going to make the sauce for my Valentine’s Day dinner for my wife. And use in the gnocchi pasta bake you made the other day. But use the red sauce! Thanks for your inspiring meal ideas every time you post the videos! A fellow Canadian 🇨🇦 fan.

[@ScottCruisingAdventures]

Very interesting choice with the breadcrumbs. I always go with an Italian seasoned and Panko mix. Absolutely love the presentation in the small cast irons. Great stuff Sam!

[@TRSyl66]

Made the tomato sauce for the first time on the weekend and used it on homemade Ricotta ravioli. Now I want to make that sauce everyday.

[@linda7726]

The squeezeeeeeeee with the tomatoes is the best! Great dish Sam❣️

[@Osheekuru]

I made this the other night. Turned out pretty good. I'd go with only one tablespoon of balsamic vinegar next time though. Thank you STCG.

[@michaelcox4213]

I’m a firefighter and I made this for my crew. My old, salty ass Captain took a few bites, put his utensils down, looked at me and said, “This is the best chicken parm I’ve ever had.” Thanks for making me look like a rock star. 🤘

[@pazypalooza]

For all those non Spanish speakers/(readers), his shirt reads “if fat gives flavor, then I’m a f#&$ing delicacy” 😂 LOVE IT

[@christian8687]

Sam, I just made this tonight and it was great! I do recommend people to add salt at the beginning of the sauce step and season to taste. This will ensure you get the sauce just how you like it. Bravo!👏🏽👏🏽👏🏽👏🏽

[@bigunk2667]

Sam just a heads up, there’s a Nixon workshop in Encinitas. Super fast if you just take it to them. They’ll replace the battery and pressure test the case too!

[@QueenChatty1]

One of my favourite dishes to make. I serve it over a bed of broad egg noodles....YUM!!

[@fva299]

Sam I really love your youtube chanel! Not to mention I have done lots of your recipies including onion burgers and your brats for the Super Bowl last night! Keep it going brother and cheers from sunny Florida!!!

[@carlosb6205]

I'm sold. Gonna try this when I get back from Colorado.

[@bryansnell]

I made this tonight. The sauce was absolutely next level. I’ll never buy sauce from a jar again. It was so easy to make. The whole meal was a huge hit with the fam!!!

[@heatherwicker9990]

Yummy! I’m a hot mess most days until I hit my spicy disaster days. Great job! Love this type of chicken!

[@marselbicentennial5159]

I made this and it was a crowd favorite. Thank you Sam and sons.

[@cherylrogers9568]

I made this recipe last night for dinner. It was Fantastic! I'll be making this again and again!

[@lfyoung]

Great video. I’m thinking I would use all the different panko to mix it up

[@kmg365315]

I heard the crunch when you bit into that gorgeous chicken parm. Gonna definitely try this. I'm drooling just listening and watching. 😂

[@matthyde3364]

What kind of oil do you use? Love this channel!! Your Bolognese is absolutely the best! Thank you sir!

[@HyperactiveNeuron]

Sriracha in the panko is brilliant! Love it

[@Staria90]

If you haven't made that marinara sauce before...you're missing out! It's so simple yet so flavorful! Made some homemade mozzarella sticks to go with the leftover sauce and the family LOST it. Sam for the win again!

[@wesleylewin9869]

Cooked this last night and it was fantastic From Vancouver Canada

[@ericpilger2217]

Tried it Sam!! Came out AWESOME!! Thank you sir!!

[@LifeandHobbies]

Chicken recipe is a wonderful start!!!!!

[@4Realzeaz]

"love the smell of cooking onion". Couldn't agree more. I don't feel like I'm cooking unless I have onions in a pan.

[@williamgarron6232]

Tortellini mathew is a must episode. Your recipes kick ass guys!

[@lacklustre222]

You read my mind!! Need this for Valentine’s Day. Love the channel guys.

[@Judeslovinlife]

I've searched for this recipe in your recipe section and it's not coming up. Can we get a link for it?? I wanted to make this tonight.....it's a beautiful thing, I almost think I can smell how good that looks....

[@kevinetheridgemakes]

The sauce is quite good and SIMPLE.

[@DarkTubeToo]

You and I (and many others; I’m sure) have the same philosophy about the chicken; flatten it. Make it even. It cooks evenly and quicker. I put mine in an air fryer and cook it to just about temp. Then I add the sauce, mozzarella and parmesano/reggiano and into the broil for 5 min medium.

[@bierbrauer11]

“I’m a mess sometimes” - when Sam suddenly gets real. This video had a great vibe! Actually that athleisure works for you!

[@holdmyhand9573]

Oh, this was beautiful to see. Im going to have to make it soon. Thanks for the video. Now, could somebody get me a hanky? Im drooling up a storm.

[@GradeBmoviefan]

I didn’t know there was different panko, Guess what’s on the menu this Super Bowl weekend! And the sauce looks to-die-for. Thanks for some great suggestions. ~Sharon

[@trixieb4501]

I know that'll be a fabulously delicious dish Sam. I already have some of your sauce in the freezer which the family really loves. Using the sauce with fried chicken and the accompanying cheeses I am sure will go down a huge treat!😋. Thanks for this great idea😊

[@Megafan43]

🤣

[@rko12357]

Love your content! Since I like to eat different dinners this page is definitely helping me expand on cooking

[@kilgoretrout9725]

We're making Chicken Parm tomorrow night! THANKS! 😃

[@kejaymy2001]

My wife and I will enjoy this dish tonight, Sam! Thanks Bro!

[@meli_k2745]

Looks so good! Next time try frying your paste with the onions before you add the tomatoes. Game changer! ❤

[@davidsmith268]

Delicious, I lay this on Angel Hair paste!! So good!!

[@jashelley]

Making this tonight! Wish me luck!

[@Bradimus1]

You definitely like a bigger dose of oregano than I. But I do use the Mexican variety. I've made chicken schnitzel one lemony arugula, then made chicken Parm, then made buffalo chicken sandwiches. Frying is a lot of work and mess so I make the most of it!

[@hardsincigar8505]

Great hand crushed sauce bro the whole meal is looking great

[@AdamCrawford1976]

Made this the other night. Used seasoned panko not Sriracha. Your sauce is absolutely amazing. Posted pics on your Facebook page.

[@Strasbaughs]

Your editor should get a KZbin award. The content and recipe's are great. The editing however, is balls (that's a good thing).

[@wisdomSP]

When I see Chicken Parm on a menu I can't help myself. Thank you for showing me how easy it is to make at home.

[@b_k_plays]

Hey Sam, what are your thoughts on lightly caramelizing your tomato paste after sauteing your onions and before adding the crushed tomatoes?

[@namenotavailable11]

I do exactly that before to any tomato based sauce I make.

[@oliviarinaldi5963]

STCG!!! Please make some stuffed sopapillas. I need to learn to make the dough for them.

[@patnorris2817]

Sam, any chance you could make a super huge breaded tenderloin sammich? Would LOVE to see your take on this!!

[@ThEMAgIKaLBEaN]

Beef or pork!! Or both!!!

[@hipfan1234]

Great recipe! Definitely making your sauce! Love from Sault Ste Marie Ontario Canada

[@jacquesolivier4247]

Love making snitchels. This looks great!

[@Redeemed001]

Got overly excited thought Sam had a smaller pan made all that came to mind is EGG PAN!!! Also beautiful chicken parm

[@susnorth40]

Tks Canuck! ❤️ From The beautiful north shores of Lake Superior 🇨🇦

[@hanginwithwhit]

So yummy! I’m making it this week!!! Thank you for sharing.

[@michaelsteel9010]

Hey Sam and boys, I made a version of this in my air fryer, turned out great!

[@diennysgomez3775]

How you did it on the airfryer?

[@rapunzel39]

For the sauce, I would make a pincage (mixing my home-made tomato paste with the onion/garlic sauté, browning it a little without carmelizing). I’d then add a little red wine to deglaze and simmer for a few minutes while I have some of that wine. Time to add my home-grown, home-canned tomatoes, which I occasionally like to squeeze in my hand too! Toss in some dry Italian herbs and simmer some more. Serve with fresh basil atop all this yummy goodness! 😋

[@tnatburks]

Hey when you are keeping those cutlets warm in the oven, what’s your preferred temp that won’t over cook that chicken while you keep it warm?

[@allyson1486]

I put a ziplock over the top and bottom of my tortilla press and press the chicken.. it comes out perfect and it’s super quick

[@Giggles190]

Hi Sam, AMAZING video. I moved to Germany and guess what....chicken parm doesnt exist here. I know its easy but I I have never fried anything before....its intimidating for me!!!! You make it look so easy. Love you guys! Your friend from Germany!

[@Shepsolo3116]

Sam, how do you go about disposing of your oil from the deep fryer when the time comes? I am never quite sure what I should do with it.

[@nunyabidnis5407]

I will try the balsamic in the sauce next time.

[@CONTINGENCY_sys]

Breakfast with a dual egg and some hashcrispbrowns. Legit. Nice one boyz.

[@dennisthain3704]

love it and must try and make the sauce

[@mattgoth3975]

Who doesn’t love a good ol chicken in Panamas

[@jnorth3341]

I need to get one of those fryers when I move into my new place. That sauce is good, I made some a week or so ago when I made your garlic bread pizza.

[@gregvetter5070]

Mouth drooling, must eat. Thanks for the cooking lesson.

[@kkbaby542]

Omg! I am going to make this tomorrow 😌

[@taniastockwell]

Me encantó - the blue and Spanish shirt!!

[@cedricreaves3228]

I did make it very Delicious loved every bit of it keep bringing the videos I'm loving them thank you Sam and the boys

[@gsmith207]

Editing is top notch boyz… one reason why I watch. The other reason is because you make it wicked funny, and he just owns the camera with his character. Cheers to the Parm!

[@shawngraham4075]

I have made this sauce over 20 times... It. Is. FIRE!!!! RIDICULOUSLY delicious and I dont buy jarred sauce any more...

[@Ghostofcalmaity]

Man I love watching your videos your such a genuine person and to wrap it up your cooking skills are 👌 and the food you make makes my mouth drool

[@gusgolden9733]

Sams inspired me to have an outdoor kitchen when I build my own house one day

[@justinmcvay5560]

Only channel i have the bell icon thingy clicked. Best thing on the world wide webs

[@brodyschiess5043]

The chicken looks really tasty! A long time ago I started adding Marjoram to my San Marzano based sauces. Otherwise, my basic red sauce is very similar to yours. Ever tied it?

[@boingkster]

Love your cooking, and can't wait to give this recipe a shot! I'm sure it'll give the local pubs version a solid run for its money. All the best for you and the family from down here in Australia!

[@L135boot]

Love this recipe. Much love from Lethbridge, Alberta, Canada.

[@markusallport1276]

Now this I will have to try. I never thought about deep frying the chicken parm. "Didn't they do that in Australia once?" ROFL You are so bad... I love it!

[@Lagaholic]

im suffering from parosmia after having covid and i am dreaming of the day i can start cooking your recipes again