This healthy Buffalo Chicken Sandwich is a perfect summer lunch.

[@bearvsshaan]

I get so stoked everytime a new Cook Well video comes out. Ethan, this channel is amazing and is one of the best cooking channels I've found on youtube. Been literally showing it to everyone. Thanks for peeling back the curtain a bit, IMO content like this helps us mid-level home chefs so much more than just straight recipes

[@JoshyMW]

Yess, once you get comfortable in the kitchen these videos are so much more useful, kinda like testing myself and using this as a cheat sheet ahaha

[@CookWellEthan]

Glad to hear it, thank you for sharing!

[@jemilynnetumbaga7338]

Love how you're snacking on ingredients while making the meal. I feel seen and heard and it brings me joy to see you cook 🎉 Happy cooking y'all!

[@hallaloth3112]

Its such a 'real' thing that most people wouldn't film, and newer cooks might not even think is 'okay' >.> Carrots rarely escape getting munched on.

[@coreyfunch561]

The sheer size of that spatula is both alarming and funny. Great content as usual!

[@sphear4231]

the most relatable cooking experience you'd ever see

[@alanboyle54]

This gigantic kitchen with pre-pared food is the most relatable cooking experience you'd ever seen?

[@pineapplerindm]

​@@alanboyle54 relative to some other cooking channels ... yes. is it not normal to have random mayonnaise and pickles in your fridge, especially specifically in anticipation of making this recipe? it's also the visible lack of editing. visible *relative* lack of editing

[@Mixxie67]

Did you see when Brian Langerstrom forgot the lid on his blender? It was epic splatter, including all over his filming equipment which was placed above the blender.

[@elijah2363]

@@alanboyle54 his kitchen is literally normal size and not gigantic, and what pre prepared food? its litterally just mayo hot sauce and honey those things are kitchen stable! lettuce and tomatoes another stable, for the buns obviously you can use any type of bread

[@kerryf9796]

I love that you leave everything in the video, mistakes and all 😂. That sauce flying reminded me of the time I brought my homemade balsamic dressing to our friends for dinner. I went to shake it up and it went FLYING all over their white cabinets, white counter and white floors! 😂

[@thenfactor]

love your honest, logical videos but the colossal bites you always take crack me up.

[@blahblah4337]

Would love to see a series/episode where you work with a set list of ingredients from the grocery store and make recipes for the week based on those ingredients. I find the issue I find with cooking is that I'll get some perishable ingredients for 1 recipe but never find a way to finish using them.

[@muzteachkaren]

Made this for dinner a few days ago. My picky teen son requested it again! Made it again for dinner tonight for him and turned my chicken portion (cut up) into a salad with mixed greens, red onion, a few slices of avacado, tomato, a few blue cheese crumbles, wonton crisps (found with the salad dressings) and blue cheese dressing. Yum!

[@mrkingsudo]

You are the reason I cook chicken breast all the time, and why I have a cast iron slate on my stove. Looks like I have a lunch plan now (but I'll be sure to use a container that seals real well when shaking the sauce lol) Thanks!

[@souhailamdah2982]

we need a gif of the scared Ethan when he saw the sauce flying lol

[@pimpernel666]

THIS! Just post the short!

[@alveus8205]

Ha! As soon as you started shaking the sauce, I thought, "Man, I hope that lid's on tight!"

[@coysmccoysface4221]

That sauce pouring out 😂makes it all the more authentic. Can’t wait to cook this up, great content as always

[@michaelp4834]

Really liking the Cook Well channel and your more casual approach. You handled the splatter with aplomb in this excellent video! Also, HEB is outstanding. It's one reason I cannot wait to move to Texas. HEB makes even the nicest supermarkets in NY/NJ look like garbage dumps in comparison. Looking forward to your next video on this channel, as well as your main channel!

[@robo_bravado]

Not even the littlest sprinkle of salt on that slice of tomato breaks my heart

[@Insel_im_Meer]

Simple and quick recipes with few ingredients like this are super important. I think a lot of people shy away from cooking because they don't want to buy 12 things and then prepare them. Some people are so used to having everything ready-made that they wouldn't even think of putting frozen fruit and cream on an ice cream, for example. Simple dishes make it easier to overcome inner resistance and quickly create a sense of achievement.

[@aaronwhite1786]

Reminded me of back when I was working in a restaurant kitchen, and grabbed the dressing dispenser from the cooler that was full of our house-made Caesar, which had the real anchovies blended in and everything...the person who filled it on the shift before me never tightened the lid all the way, so as soon as I went to shake it for a salad, the bottom dropped, leaving my holding the lid and handle, as the container hit the ground next to me, splashing almost straight up into the air. It just covered my right side. I had it on my neck running into my shirt, my arm was covered, and worst of all, it ran down my leg and into my sock and shoe before I could get it all wiped off. It was a miserable next few hours, working with the constant stench of Caesar in my nose, and the squishy feeling of Caesar in my shoes. Always tighten your lids, folks.

[@lexistential]

I appreciate how you explain what everything is doing in the recipe. Meat makes me sick to my stomach so I have to do replacements for things like this, but when you show the properties of everything it makes that task extremely easy because I know what overall balance I'm looking for.

[@Cheffy-B]

3:48 was just thinking to myself how I always have to hold the lid shut and shake gently because mine always seem to come a little loose. Glad I’m not alone lol

[@roboswap]

Great video, as always! One note: to quote Kenji, “Always salt your tomatoes.”

[@inspag2]

I made this earlier this week and it was superb. The only thing I did differently was I chopped the chicken like you did in your italian chopped chicken video. I think most of the food I make at home is inspired by you haha!

[@therealcalebrz]

just made this; it was great. thanks!

[@martineg3gaming490]

Adam Ragusea: I season my cutting board. Ethan: I sauce my kitchen.

[@john_youtube]

loving the cook well vids dude, the transparency is so awesome

[@kathyp2197]

Love how it’s a grilled chicken and not fried. I’m making this tomorrow for my lunch. Thanks Ethan!

[@PyroZero_]

just found this channel & website and its already some of the most homecook helpful info ive seen. I would have loved to have those info cards linked to culinary terms when i was younger. ❤

[@spiderwrangler4457]

I use a canning jar with one of the single piece plastic screw on lids for anything I need to shake. Also works great for 'scrambling' eggs.

[@anounimouse]

LOL - Happens ALL the time here. Most recent time was - - last night supper time. In our 80s now and much less dexterous....

[@markdohrmann5983]

I'm loving this new channel! I made the spicy Italian chicken sandwich last week and it turned out amazing! I can't wait to give this one a try soon!

[@Mertl.]

the sauce shaking mess hits home. I was pouring a homemade adobo sauce into a bag of chicken to marinate it. had a nasty sneeze and ended up pouring it all over myself some hand-towels. everything in its area is permanently dyed red lol

[@lupusebrius]

Absolutely stoked to try this one out. Might also play around with other sauces like chipotle honey, to keep things fresh. Keep this up man!

[@barkingaxe833]

I would have seasoned the chicken more but looks good

[@KurtisRader]

I always put my tomato slices on two paper towel sheets with one on top. That will usually absorb enough of the excess water.

[@kienanvella]

It's extremely vital to spray sauce all over your kitchen when making this, can't skip that step! The worst kitchen mess I've ever witnessed was when my dad forgot to put the lid on a blender when making carrot soup.

[@marcelanderer5177]

"There is nothing to clean other than my floor". Ah yes, my daily kitchen experience.

[@WebbHomeCook]

I split a bunch of Chicken Breasts and through them in the Sous Vide for the misses and I for the week. Deffinitely trying these sandwiches for dinner on Friday.

[@saturnine1979]

The sauce coming out of the container was the realest thing. I've noticed after washing my lord a lot they don't seal as well.

[@claytonkohut1195]

would love to see how to build a week's worth of recipes with a few ingredients. I frequently will have to buy fresh produce in bulk for one recipe but there doesn't end up being any cohesion with my other recipes, resulting in a lot of wasted produce

[@andyackerman7132]

Buffalo sauce is Ethan's worst enemy. XD

[@KalvinPatel]

I love these videos Ethan!

[@earniebankshouston]

Looks amazing and healthierish. If we are just looking to add creaminess to the balance, i'd go to Blue Cheese dressing over the mayo! Classic flavor combination with buffalo sauce.

[@kmorri9]

I was thinking about the creamy buffalo sauce he made with Greek yogurt last year.

[@ShawnGoff]

For those extra tomato slices, throw them on a plate, add salt and generous pepper, leave it for at least 5 minutes and then eat it. Way better.

[@lisah336]

I didn't realized spatulas came that big.

[@wormulous]

Ahhh the cooking fast for yourself videos... i personally like this format even if i fast forward some of the time. I am a home cook that mainly cooks with chicken breast for many reasons. 1 healthy for myself and healthy for my parent that i live with..... indoors its pan fried with a little pan sauce and during summer, it's grilled. I do love a italian season grilled breast but finding a homemade italian seasoning that does well on the grill has been elusive. Maybe just the post cook dip will work out.

[@DestroSpeaks]

Hey ethan, why didnt you use a mayo marinade? For truly healthier chicken sandwiches. You also added about 60 calories conservatively and 120 calories liberally to each chicken breast when you cooked them.

[@areyoureally123]

I seem to be in the minority but I prefer the edited videos by a wide margin. I search for recipes or watch a creator I like but usually don’t want to invest 10+ minutes to watch a sandwich video. Deep dive videos are a different story and cook well is a great website.

[@lindagilbraith5644]

I also love that the mistakes make it into the video. It shows that they can happen to anyone no matter their experience level.

[@CookWellEthan]

Completely understand that people may not enjoy both formats, that's why we made this a separate channel!

[@f75gunslinger]

I have a request if I may . When doing " healthy " meals ( or at least healthiER ) , is there a way you can add the rough sodium content to the macros ? I'm in the boat where I have to watch my sodium pretty closely , so there are lots of meals labeled " healthy " that go ham on the sodium for flavor magnification . So they are healthy from some standpoints , but somewhat lacking in others . If a sodium level ( even an educated guess ) is there , I can work around it sometimes .

[@JRMiller00]

i literally made this EXACT THING yesterday using the framework. that's crazy.

[@GryphonDes]

This was amazing :D so easy -> though I'd probably put on some cheese -- blue cheese sounds about right :D

[@Mixxie67]

After a vague comment I read before watching, I predicted the integrity-fail of the deli container seal as soon as he said “I’m just gonna shake this”. Been there.

[@WayStedYou]

Ethan just made twice as much sauce as he needed expecting to spill half of it while cooking

[@saturnine1979]

Macros aren't bad at all. Could always do light mayo or even Greek yogurt to knock off some fat.

[@Andersonhockey33]

What were you drinking towards the end?

[@maxtech226]

i literally did the same sauce thing today as well, trying to mix a bit of extra milk into a far too thick milkshake. The main difference was that i dropped the damn thing out of shock. Im happy i am not alone in the embarrassment. i rather like this format

[@zachcain2639]

Tune in next week for the thrilling conclusion to “what did Ethan do with those breasts?” 😂

[@Arxell]

Do a live with one of those!

[@BreonNagy]

Nice sando! Ya gotta season that tomato though.

[@Pingwinho]

Untoasted bun? Heresy!

[@DamienGGW]

10 minutes to eat half in 10 seconds 😂

[@yitziyyb]

Why didn't you put a dab of the sauce for a min after it crusted to caramelize?

[@TheBestinTheWest.]

I think it’s better to slice the chicken breast and sauce it for maximum flavor rather than put the whole breast in the sandwich, and I think a hoagie roll would be better to hold the chicken and the veggies, and I don’t think the tomatoes is necessary here, just my thoughts

[@JeffSmudde]

ethan going in for a CHOMP for the first bite

[@Ensiferum888]

Hit that like button as soon as the sauce went flying lol!

[@chriscook509]

Why not use the mayo trick on the chicken? I coat almost all my protiens in mayo now before searing Also i would have toasted the buns.

[@jake-oo8sv]

ALWAYS toast your buns

[@newglof9558]

Yumwell

[@MikeBacians]

That spatula

[@odonnb]

Fatula

[@MrLove11590]

That spatula is comically large for that application lol

[@Serge21M]

Ethan "The Messy Home Cook" 🙂

[@pimpernel666]

“The Honest Home Cooking Experience”

[@vikasjain8437]

Were these macros using both breasts? It looked like u never added the second one to your sandwich. 51 gram seems like a lot for just one breast.

[@colddash5598]

Without the tomato I felt you were going for a soft Nashville hot inspired healthy without the frying pull together. 🤷‍♂️

[@Imsosappy]

Does the cameraman get any?

[@sK0pe-d9b]

no pickled onion 😱😱😱 ?

[@triplecap4307]

I love the fact Ethan pulls out the scale and then just randomly squirts/pours in stuff making the scale 100 percent superfluous. Comical but very scientific, you know, because a scale is involved.

[@Brett20Adams]

Soap on hands plz

[@esvedium]

No salt on the tomato... rookie mistake. Always salt your "sandwich" tomatoes!

[@gochujango]

Man I love these vids. Everything about them is very well laid out and digestible. Only thing is I wish there was some content for the vegetarians/pescatarians. Every video on this channel has either lamb, beef, chicken, or sausage.

[@kamelsr]

FYI Ethan every time you stick your fingers into the pickle brine you change the pH balance. That leads to the pickles softening over time.

[@_SurferGeek_]

Easy fix... eat them faster! 🤪

[@joshmorgan6036]

No, not the pickles!

[@kjdude8765]

What is on his fingers that would change the pH? This sure doesn't pass the basic sniff test.

[@kamelsr]

@@kjdude8765 acid from your skin and there is yeast on your skin which changes the balance of fermentation.

[@GagLV]

I usually don't have a ripping hot pan on my stove at all times, so getting it hot would be included in my cooking time

[@RyanWheatleyDesigns]

Swearing may not be in your daily lexicon but I feel like the authenticity of these videos may be better if you MF yourself while making a mess or something adjacent in these videos. Love your work just want all of your personality to shine through! KZbin isn’t all about professionalism 🤙

[@DraZtheProbleM]

The term ripping hot is so silly. What does that even really mean? Initially when someone says RIPPING HOT you would think thats the hottest possible heat, but clearly you cannot do that with chicken. So what does ripping hot actually mean?

[@MistryRajan]

wash your hands with soap after touching raw meat

[@InfiniteQuest86]

The most disturbing part every time is how big of bites he takes. Crazy. Here's a chicken sandwich that can feed two people. Proceeds to shove the entire thing in his mouth in one bite.

[@patfrat666]

That's not really all that "healthy."

[@_SurferGeek_]

Healthier than having the chicken breaded and deep fried.

[@patfrat666]

@@_SurferGeek_ It is, for sure, but the sugar in the honey, the fat in the mayo, and the carbs and the refined flour in the bun are working against ya (or some would say).

[@pauldickinson772]

@@patfrat666 Noone with a normal diet needs to optimize that much. As long as the sugary and fatty foods aren't overwhelmingly abundant, it's fine.

[@patfrat666]

@@pauldickinson772 Right, but there are some diet fanatics out there (not me) or those with special restrictions or illnesses (again, not me) (like a diabetic... should really avoid the honey and refined carbs...).

[@ajw.8085]

Beware, anyone from Buffalo will be triggered by this.

[@thanksjoe4873]

Nice recipe, but you do you really have to suck on your fingers while making food? Tacky, bro..