The Perfect Chicken Parmesan (2 Ways)
ฝัง
- เผยแพร่เมื่อ 25 เม.ย. 2023
- This feels like a homemade chicken parm but better.
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Recipe: www.joshuaweissman.com/post/k... - แนวปฏิบัติและการใช้ชีวิต
I love you all, to clarify…chicken parm was never Italian. It is an American dish that was inspired by Italian food. I hope you all have a great day, don’t forget to drink water today. :)
Did not know that.
It all looks delicious, just wish I could try both of them, unfortunately spicy and crohns disease don't mix very well.
Thanks for the reminder, that one shot got me thirsty
👍
That’s why me, an Italian, will vote for the gochujang chicken parm.
I think fusion stuff is way underrated. Traditional foods are made in a certain way because it matched the environment that the people had around them. There is no reason for us to limit ourselves in the same way in this age of globalization. So bring me your new blends of ingredients and recipes historically from different cultures, as long as they are tasty.
If people always stuck to tradition, we wouldn't have any of the foods we know and love today. All cuisine is fusion, you just fight over when "tradition" starts. I find it so annoying when people talk about Italian traditional food. That's just a meaningless term.
I agree but also, fusion is done typically very poorly. Slap soy sauce on it and it's "Asian fusion." But what Josh is doing here makes sense because he's drawing from different cuisines and using the ingredients in a way to make them shine, rather than just because. GOOD fusion is great, but what we have so far...eh, not so much. Glad Josh is mixing it up
You really wonder what the Japanese think when it comes to "cultural appropriation" of food. The foods really popular in Japan are adaptations of foods that originated somewhere else. Ramen, gyoza and cha-han are all adaptations of Chinese dishes using ingredients more familiar to the Japanse.
Yeah, the best cook in the world will be like Bruce Lee. Mix all the styles and come up with the best one.
@@michaeltucker7129 IIRC Chicken parm itself was based on an eggplant dish from Italy but switched to chicken when italian immigrants in the US had better access to meat
I'm just here to sing the praises of Panko's superiority over all other bread crumbs! I ran out of "Italian style" one day and had to grab the panko to save dinner and never have looked back
I only use panko and I just add Italian seasoning to it if the recipe calls for it.
Panko is starting to catch on here in italy as well
Came here to say the same. I only ever use Panko on chicken now. Parm, tendies, you name it. Panko is all we buy now.
Panko is superior but also way more expensive and you need twice as much to make the same amount of breaded chicken
@@alfonsopronunziato1580 not really from my experience. A box is under $3 where I shop and lasts at least 4 meals for 4 people. I may just be lucky I live near a Korean grocery though. I have also been using it for ages and have gotten good at judging the quantity of panko so I minimize waste.
Putting marinara over Korean hot chicken sounds like a new way of declaring war on Italy 😂
Not really....chicken Parm is not Italian. Neither is marinara....😁
I’ve never heard of “chicken parm” in my life until today. It always amazes me how americans talk about “traditional food” which is not traditional in the slightest.
@@pablosousa4061 when did anyone call it authentic? Lol
@@RYTF5 He said traditional, not authentic
Italy can have a seat at the table when they can qualify for a World Cup
I'd probably still do the "Italian" version, but I'd use panko breadcrumbs instead, and season them with Italian seasonings. But that's just me. I agree that panko provides a better crunch.
Chicken Parmesan is an American dish, not an Italian dish.
I've been doing that for a while and also when I make fried ravioli. I highly recommend adding panko in with italian breadcrumbs! I also use italian panko, so a combo of 3 breadcrumbs. So worth it!
I started using panko instead after seeing Chef John do it on Food Wishes. It's SO good
@@MyDoodad It's inspired by an actual Italian parmigiana dish that is made with eggplant, that a member of the Family taught you how to make. Satisfied?
@@alnibodycare Yeah, that's a good idea. I think using just the panko on it's own, you don't really get the parmigiana flavor.
Me and my partner made this last night and it was MAD. The sauce alone takes you on a 5-level journey of tart, garlic, sour, sweet and spice. Combined with the tomato, cheese and CRONCH on the breadcrumbs, it's a ridiculously rich but balanced experience. Tenderstem broccoli on the side and that's a perfect plate.
FYI for anyone who doesn't like deep frying - get an inch of oil up to 170°C/340°F and fry for two minutes on each side, one at a time so the oil temp doesn't drop too much.
Did you make the Korean or Regularly version?
@@hey5268 the korean boi
Yo! A while back, I made chicken tikka masala Parmesan with samosa gnocchi. The flavors were there, but it felt too rich. It would be dope to see if someone could prefect it
You can't just mention something that delicious and not share your recipes!! Can I ask in what ways it was too rich?
@@amchez97 I think for me personally the combination of the heavy cream in the sauce, the cheese and the gnocchi with fried chicken was a bit much. It was delicious, but really heavy and kind of hard to enjoy completely. The gnocchi was probably my favorite take away though
As for a recipe, I didn't really do precise measurement so sorry, but hopefully these notes will be enough for now.
When you're making the gnocchi, you season the potato with cumin, garam masala, and red chilli powder.
you can follow any tikka masala recipe for the sauce, but you will be frying the chicken separately.
You can still follow the exact recipe for the marinade for the chicken that you would get from the tikka masala recipe, but use buttermilk instead, because yogurt would make it too difficult to dredge. Then after that, it's pretty much business as usual for assembly. I can't really remember what seasonings I used for the flour, but I definitely used panko instead of traditional breadcrumbs.
i had this idea of a gnoochi but with the indian butter chicken sauce xD. it sounds like good idea bc both culture use canned tomato sauce
@@sways5155 sounds perfect for my fat ass 😍
@@sways5155 skip the heavy cream. Use like half a cup of milk instead. It'd help i think. Milk isn't as fatty.
Make this combination thing a series that would be sick
I just do Japanese Chicken Katsu Curry with cheese and jalapeños. Add some potato croquettes on the side, yum! Spice it up!
Cheese and jalapeños?? I gotta give that a try.
Sounds good
that sounds incredible
Thaks papa for all the technique and the recipies is helping me alot in developing my skills
Mixing foods from other countries is the BEST ❤️. Thank you, Brudda 🤙🏻.
I just finished making it and wow. I used both recipes mixed sort of? I made the traditional parm but instead I used panko breadcrumbs and I got the wrong can of San Marzano. It was the peeled tomatoes instead of the crushed ones. But I’m eating it right now and it is AMAZING!
I tried this last night and my whole family loved it! Defiantly will be doing it again
I love when i eat in front of my computer, and Josh uploads new video to watch while eating, makes my apetite skyrocket.
Sometimes going non-traditional is simply better. One of my favorite comfort foods is Kapsalon, a Dutch invented fast food dish that is traditionally made with Shoarma and Fries. But there are non-traditional variants such as one that substitutes the Shoarma with Chicken and the Fries with Pasta such as Spaghetti or Penne and that combination simply works better.
Dan krijg je dus gewoon een kip pasta he pik
Kapsalon is patat en doner.
Thank you teacher. I Received your new cookbook today, it is not just beautiful but very informative. I really enjoy watching your videos.
Gochujang on tomato sauce is GOATed, have been using it for while. The sweetness cuts a bit of the acidity and the spice is awesome.
when i make my chicken parm (my sister swears mine tastes better than most resturants) I do a blend of panko, italian bread crumbs and grated parm. I also season every step of the dredging steps. I will pan fry majority of it to get that good crust then finish it in the oven and i do a cheese blend with a small layer of my homemade marinara sauce on top. i rather have extra marinara on the side for those that want more. it helps keep that breading SO crusty. the spicy version is an interesting take for sure.
I’ve been thinking of a similar recipe for so long. Glad you made my dream into reality. I was thinking of using rice flour but maybe that’s too glutinous? We use it for Korean pancakes and those get extra crispy. Also fresh Panko using shredded shokopan like Tonkatsu. Great job!
That looks so good, i think this video made me love Chicken Parmesan more than ever.
I really like this experimental thing you have been doing Josh. I have been collecting and experimenting with sauces currently. The last one was a fish sauce, hot honey, ketchup creation. It was well interesting....
Definitely making this tomorrow!!
I love it! Going to have to give it a try!
Can you do more African or Afro-Caribbean dishes? pls 🙏🏽🙏🏽🥺
oh lord...he'd be cancelled.
❤❤❤
@@the_mum 😂😂😂
@@the_mum Making black food "but better" than black people make it. What could go wrong? ;)
Yes! I'd love to see him do some jerk chicken. 😋
I made your Korean sauce for my fried chicken last night, and OMG, it's amazing, Joshua! All my spicy fam loved it, too! Yummy!
papa posting on my birthday is the BIGGEST HONOR ever.
Favorite dish ever!
Good lord that looks GOOD! I hope you come up with more flavours😮
Love how casually Josh is standing naked in front of camera showing the world his natural beauty, this man is a menace
Uhhh what?
fun fact, you can censor anything you want for comedic value, including a man in pants
I got very excited for this and wasn't let down lmao
I actually tried making a version of this a couple years back, just replacing the tomato sauce with a honey-gochujang sauce. I didn't cover the entire chicken though, just layered it on top like a normal chicken parm. It definitely seems like coating the whole cutlet is the move though, I'll have to give it another go.
Based on the Thumbnail i thought it would be a Nashville hot chicken parm which honestly sounds pretty damn good too maybe you should try that
I support this
@ When did he ever say that?
Josh wiping his hands on the sheets and tossing saucy chicken onto them made my eye twitch.
Keep up the good work
I just made it absolutely delicious
I finally ordered the cookbook. Should’ve done it a while ago.
I put parmesan Chesse in the Panko mix ,makes the breaded more flavourful and crunchy.
Can't go wrong with chicken parm.
Looks really nice.
Have you done anything for homemade Ice cream? It would be interesting to see your take on it along with what your favorite flavors are.
OMFG. NEEEEEEED to try this!!
I’ve always done this for my kids but i’ve done the panko breadcrumbs style that Adam Ragusea has a video about.. no marinara though
I recently made a Korean shakshuka. This will have to be next. Shakshuka and chicken parm are two of my favourite dishes and Korean cuisine is a top choice for me. This sounds crazy good.
Woah! Also added gochujang to the tomato sauce or did you add some other ingredients?
@Rumsha Ali Gochujang, soy sauce, tomato sauce, honey, and some water. I put onion and peppers in it too! Topped with green onion. A bit of light mayo (or Kewpie) on tip is really good too! Can eat it with bread or rice!
@@rachelmel ooh that sounds really good!! I’ll have to try it out some time, thank you! :D
I like theres a video on fusion and i been thinking of various fusions and how to make them work.
I like this video because it makes me know how to make many different dishes.
At this point I'm so in love with panko, the only time I use fine bread crumbs is when I'm mixing it into meatballs or meatloaf.
When I want to change the profile of the cutlet, I mix different ingredients in the flour/breadcrumbs. I also use a different fry oil. Like, when making Parm, I mix salt, pepper, and Parm into the panko, and then panfry in olive oil. When making katsu, I'll add salt, pepper, and garlic powder into the flour, and panfry in a neutral oil with a couple teaspoons of sesame oil stirred in.
Innovation = Combining existing components in a new and novel method to create something amazing. Well done!
Those opening scenes. Comedy genius. Love how the story is just HAPPENING the moment the video starts. MORE FUSION DISHES!!! GAMEFY THiS!!! WE WANT A NEW SERIES!!
I didn't know i needed this. Too beautiful lmao
Love that I've got the same bottle of honey sitting on my counter. HEB is the best
Chicken breast crumbed with panko and 2% polenta for crunch. Gochujang/tomato sauce - topped with thin sliced parma ham, besciamella and then mozzarella/parmesan cheese and a sprinkle of shredded spring onion. Amazeballs.
Excellent
i can’t wait to make this on the weekend
the restaurant I worked at, we use kimchi salsa for our chicken parm. its AMAZING
In Australia we call it Parmi or Parma both are exactly the same just depends where you live... Looks yum Josh!
I think this is the best yet. 😋😋😋😋
Josh you’re looking good man! Keep it up 🏋️♀️
Chicken Parmesan is my favorite Italian dish. 👌😍
Genius!
I use Ritz crackers for the breading yum
Oh, you have a book, that’s awesome!
Chicken Parm could not have existed without the Colombian trade circuit and was invented in resturaunts the USA, there is no tradition to protect with its recipe.
I love food fusions.
Loved the ASMR capsule haha
Personaly when i make chicken like that (not really a chicken parm) i use a corn flakes cereal, normal once not the once with some honey or anything else, i crush them slightly, and use them insted of bread crumbs and i homestly like it more that way
Thinking Fontina with a little parmesan or better yet Romano mixed in, instead of mozzarella.
But looks absolutely delicious. 👍👍👍
Just made this in the air fryer, turned out even better than the videos!
The absolute chaos in the intro omg 😂
we need more dessert vids josh!!
That's the most delicious thing I've ever seen. I'm talking about Josh pantless on that balcony
Did Joshua just bring us back to the cabinet intro? Bringing us back to the good old days
Josh, do you have any input on using potato or corn starch in/instead of flour?
The way I got way too excited for this-
Not surprised by this I use arrabiata for my chicken parm all the time
In case anyone is worried about not having palm sugar, Korean cooking doesn’t use palm sugar so if you don’t have it’s fine to just use white sugar!
Aye yooooo.. Ok I have to try and make this! Bro you wild.
Can you make this when you open your restaurant. I have had a standard Parma over 100 times so I'm ready for this and CBA making it myself
spotted in SD yesterday
Man the intro was so chaotic…..I was shittin ma pants ….gosh darn it josh😂😂😂😂😂❤❤❤
I love your video
I can't wait to see the follow up episode where Josh tries a Hispanic/South American styled Chicken Parm!
Kudos
Making chicken parm this week!
Hey Joshua, can you please make a vídeo about Arepas? It would be so good
Looks like Josh isnt scared of Italians any more 😂
Arguably b-roll has personally changed my life
I happen to live near the home of chicken parmo - Middlesbrough 😁
The angry comment at 1:58 made me laugh so hard. 😂😂😂
Also, that Korean parm looks damn wonderful. Gotta try it out.
Papa this was so beautiful it made me weep!
In Argentina we cook the italian way and its called Milanesa Napolitana
I can't be the only one who's dying to make Korean chicken Parm now... Lol
We call it chicken parmigiana in Australia, and restaurants serve many variations ❤
Aussie here!! I highly suggest you look up a chicken PARMA. Similar to the traditional parm, but SOOOOOO much better!!!!
This looks too good! Also anyone here know a way i can buy the cook book in the uk (i dont have a kindel)
Seeing the opening scenes to this for the first time and wow
Korean fried chicken is the best. I would totally try the Korean version!
amazing
Oh wow..I'm so here for this..this is so great when the gummy kicks in!😉 You're great with the imperial/metric stuff 🤣🤣🤣🤣
awesome chic parm!
chicken parmi is like the defining feature of any Australian pub