I Tested EVERYONES Chicken Parm - Mythical Kitchen, Adam Ragusea, Tasty, Alton Brown

today's video is sponsored by blue apron all right peeps welcome back to the channel if you can't tell i'm giddy with excitement for the topic of this one over the last couple months we've had some insane culinary battles go down on this channel from fettuccine alfredo's to baconators to desserts it's been madness the topic of today's challenge chicken parm one of my all-time favorite foods as i've said any italian-american food with meat cheese and sauce i am down with and entering the ring today is going to be mythical chef josh buzzfeed tasty adam virgusia and alton brown these are some heavyweights to say the least but i'm gonna need my chicken parm super moist and well cooked i'm gonna need my cheese melty not plastic but not too runny and no soggy breading i need that nice and crispy and drier than one of the paul brothers personalities right now leave a comment with who you think is going to deliver on all of those factors most today so let's get right into this one now we've got an insane array of differences in all of these recipes from anchovies and white wine and lace potato chips to stuffed cheese and even no cheese at all it's gonna be interesting before i can start with any one of them though i wanted to give a huge shout out to my friends over at blue apron some of you guys should already know how much i love blue apron from when we've partnered up in the past but today they are back once again not only to help make this video possible but to allow me to show you some more of their amazing meals blue apron allows you to choose from a variety of chef designed ready to cook meals with perfectly portioned ingredients and lots of flavorful options all sent right to your door prices start as low as 7.49 per serving and if you're busy blue apron's flexible you can skip weeks or cancel at any time blue apron understands that food is personal from what we like to how we like it home cooking is happening now more than ever and blue apron's new customization 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bunch of fresh basil and a stick of unsalted butter so as you guys will notice throughout this video there's not huge differences in the actual process you know we're gonna make a sauce for most of them we're gonna set up our dredging station for our chicken i'm also gonna be focusing in on the difference in ingredients as well as the methodology of each one of these for example this first sauce recipe is the only one we're going to be adding any sugar or basil to i let the sauce do its thing for a while over very low heat to thicken up a bit i prepared my dredging station comprising of some salted flour some salted egg whites and then some plain breadcrumbs but with a ton of pecorino cheese you might have noticed but we're not using any parmesan in this chicken parm we're using a lot of pecorino which is kind of similar in flavor profile the egg whites are really interesting to me too i've never heard of doing this josh says that it helps get a crispier breading so if that ends up happening i'm all for it and finally we can address the chicken the most important part of this entire dish and we're not gonna butterfly this or cut this down at all we're just gonna very gently pound this out to a nice even thickness preferably with a hot sauce bottle and this one is going to dry brine in the fridge for at least a half hour you're going to load on some salt leave it in there uncovered and it'll hopefully leach out a ton of liquid to get that surface texture even drier i'm not really sure which one of these i'm looking forward to trying the most i can say watching through them all this recipe is probably closest to how i would normally make chicken parm is that a good or bad thing i guess we'll find out but i patted my chicken dry i gave a nice thorough coating in all three of our bowls and then dropped that down into a lot of very hot oil i definitely wouldn't use this much normally it's basically deep frying at this point instead of pan frying but that's what josh does and now that i got some of our low moisture mozzarella shredded and our sauce is very nicely thickened and smelling incredible i can load it all onto our chicken and then pop it in the broiler for about five minutes until everything gets nice and toasty for this version this chicken should be completely cooked in the pan before going into the oven the oven is just to brown up the cheese some of the other recipes differ from this a bit but we'll address those once we get there i finished this one off with some freshly grated pecorino and some basil this is looking like a pretty strong star to today's video so let's give this one a shot first contender of the day mythical chef josh uh first impressions this thing's got some peft to it it is like two or three pounds i love chicken parm so much it is so good today's about to be a really great day this is great it's super classic it's it's so nostalgic for me uh the chickens cook nicely it doesn't have a great crunch on the top and bottom obviously because of sauce the only crunchy bits are like around the edges where the sauce didn't touch i don't love the cheese on it it's very uh plasticky almost i made sure to get the same kind like the same brand of low moisture mozzarella there's a few different kinds i prefer usually whole milk or something a little bit softer that one was like really dry and in turn a little bit uh leathery i got three more of these to do and i can't stop eating it it's so damn good this had like two pounds of chicken uh yeah this is something i need every single day gladly and it's uh it's a really strong start next up today you know i had to show some love to tasty they always come through with very creative ideas to make their stuffed chicken parm i grabbed some flour and salt plain breadcrumbs and chicken pre-shredded mozzarella a few eggs parmesan cheese a jar of marinara sauce and fresh basil listen we all know that nine times out of ten tasty is not going to be coming through with some five-star exquisite fine dining meal they're all about ease of access how to get you a relatively decent end product with little or no time with that all being said though tasty who made this this was a couple years ago i think 2016 but there's no seasoning in the breadcrumbs the flower or anywhere else except on the actual chicken i was absolutely astonished that i was able to make this whole recipe without the cheese just dumping out of it at some point the jarred sauce i don't have a huge issue with you know it saves you a lot of time you can buy some pretty decent jarred sauces as long as you put up a couple extra dollars obviously this one has to get fried and then baked for quite a long time at least 20 minutes because it's such a thick cut of chicken but why are we baking basil in the video it looks like such crap at the end either mix it in your sauce or just cut it up and leave it until the very end as a garnish both my attempt and in their video it doesn't look like the most visually appealing chicken parm you'll ever see regardless recipe number two is complete so let's give this one a try now i know the whole purpose of this is to be like some cool new idea to stuffed cheese inside chicken call it chicken parm but like wouldn't have killed them to sprinkle a little more cheese on top it probably would have helped the appearance out quite a bit this kind of just resembles like a a hospital cafeteria it's under seasoned it's a jar sauce it's like it's still chicken parm so i would eat it um but even if they use like a seasoned breadcrumb or something we just use straight-up plain breadcrumbs for this i know it's still early but i'm definitely not stressing the the ranks quite yet third on today's itinerary is adam regucia's version you guys have been on my ass to try some of his recipes today's the day and i can't think of a better way to introduce him to the channel i grabbed some flour and white wine panko breadcrumbs and the rest of my chicken olive oil salt and pepper tomato paste fresh garlic a can of crushed tomatoes some eggs a shallot pecorino cheese and fresh basil out of all four of these recipes this is probably the one i'm most intrigued by even more so than alton brown's salt and vinegar chip breadcrumb you guys will see in a little bit and the reason i say that is because we're starting by cutting and tenderizing our chicken and then we're gonna put it in a marinade of white wine and a ton of freshly chopped garlic and also this one's getting topped with nothing no sauce no cheese we're gonna be putting some cheese in the breadcrumbs like we did with chef josh's version and we're gonna keep the sauce to the side we're not putting anything on top of this to maintain maximum crispiness oddly enough though this is probably the most traditional or familiar at least in my family red sauce we're gonna be making he starts with some shallots garlic some tomato paste white wine crushed tomatoes pretty much the works in our sunday dinners again i wanted to let the sauce thicken up a little bit so while i let it simmer i set up my dredging station just with some plain eggs and flour and then another one to one ratio of pecorino cheese and this time panko breadcrumbs a little bit of a confession here i pretty much no longer use italian style seasoned breadcrumbs almost a hundred percent of the time i use breadcrumbs it's always some kind of seasoned panko just because that crunch that texture is unbeatable and once the chicken's cooked through and your sauce is reduced that's it it doesn't get baked there's no cheese that's melted on it he keeps a little bit of sauce off to the side as to not sogg up that breaded coating but uh yeah let's give number three a try i'm gonna go out on a limb and say that this is gonna be the crunchiest one of the day because there's no liquid on it we're using panko it's pretty obvious so this is good it's cooked well uh of course it's got an insane crisp the flavor profile is very similar to the first one because all that pecorino i'd definitely be lying if i said that i didn't miss having uh mozzarella on top i also realized that i just fully indebted myself because i said this is similar to how i make sauce it's not that good compared to the first one it's very bitter it could use some sugar it could use some herbs because there's no basil or oregano or anything in there and this tastes good but i kind of feel like i just like slipped it out of somebody's chicken cutlet sandwich it doesn't feel like chicken parm i just realized i sound really harsh it's not bad at all i'd gladly eat this and not complain any other day uh it's leaps and bounds above tasties that's for sure i'm just comparing it to josh's and unfortunately it doesn't really hold up lastly today is an absolute food legend alton brown i could sit here for hours talking about how much i loved good eats growing up and how much influence he had but now is not the time to make his chicken parm i grab some flour and butter plain bread crumbs and olive oil garlic powder dried parsley salt and vinegar chips san marzano tomatoes and anchovies salt and pepper and crushed red pepper flakes dried oregano low moisture mozzarella fontina or fontanella cheese a parmesan cheese rind fresh garlic and egg fresh parsley and our very last piece of chicken breast for this one we're starting off with the sauce you don't need to see me chop garlic for the 15th time today but this one has to cook off the longest for at least an hour and again every aspect of this recipe seems as though it was crafted with the end crispiness in mind we're straining the tomatoes we're taking the sauce as far as it can possibly go and evaporating off any extra liquid not to mention i can't even imagine how much of an absolute umami flavor bomb this is gonna be with those sardines melted down into the oil with the parmesan rind this is gonna be really tasty as far as our chicken goes we are gonna butterfly it and cut it in half but this time we're gonna chop them into even smaller more manageable pieces which i kind of love the idea of because it's increasing the ratio of those crispy edges around each and every piece now this one's gonna get chilled as well with some salt to suck out all that surface moisture and then the biggest wild card of any one of these recipes our salt and vinegar chip breadcrumb this is honestly genius because i can't think of a crispier saltier more addictive food than a potato chip like this i do wish he used some seasoned panko instead of these plain crumbs but at least this one's getting doused in parsley oregano and garlic powder as well and then in a two to one ratio of butter to olive oil i got my chicken cooking up at a medium-low temperature don't go crazy with the heat because those milk solids in the butter will burn really quickly i let my chicken finish cooking off over on the stove i shredded up equal parts of the fontina cheese to the mozzarella and then before we can combine all of these components and finish off the dish the last kind of neat quirk of this recipe is that you have to put a layer of your finished sauce down in the pan and then broil it for five to six minutes to kind of caramelize some of the sugars and the tomatoes and only then when your sauce is looking bubbly and delicious can you lay in your pieces of chicken breast a few blots of the remainder of our tomato sauce and then some shredded cheese i just want it to be known how difficult it is to not like taste and nibble on everything as i cook it especially today it's rough oh my god shut it down guys this is this is not fair this is everything i dream of when i think of chicken parm and more it's got that like outside super crispy bit the sauce is to die for the chickens cooked so well i'm loving that combination of the fontina and mozzarella overall the dish reads a little bit salty um that's probably due to the chips and then how much i reduced that tomato sauce i probably put a little bit too much because i kind of forgot how much i was going to be reducing everything but man is this good it's not often i say this but the next time you're craving chicken parm i beg you try this recipe splurge a little bit on the better ingredients the tomatoes the the cheeses it's really worth it i hope you guys enjoyed today's video if you did leave me a big old like shout out to all the chefs who are good sports about videos like this i appreciate you all let me know what you guys want to see in the next verses episode down in the comments below other than that have a fantastic weekend and i'll see you right back here next time [Music] peace [Music] [Music] wavy but we had a vision

Channel: David Seymour

Views: 614,064

Keywords: wint20

Id: PVvy4VPdpoo

Length: 16min 44sec (1004 seconds)

Published: Sat Dec 12 2020