Chicken Parmesan | Basics with Babish
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- Опубліковано 6 лют 2025
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My mum puts parsley and lemon rind in the breadcrumbs and I swear to christ it will change all of your lives.
You spelled mom wrong
@@lilyumyum656 they might be from the UK
@@lilyumyum656 you spelt mum wrong
Yep. Gotta season that flour. I brine the chicken as well.
@@lilyumyum656 if he’s from the UK, he spelt “Mum” correct. As am I, “Mum” is normal for us.
I just finished making this for my girlfriend (for real, eating it right now) and now she's giving me the eyes. Babby is the real wingman
Nice
Nice
Nice
Nice
Nice
Chicken Parmesan is the type of food that you can completely forget, but then as soon as you even hear about it you suddenly have an immense craving for it
Fax.
yea
I always remember it personally.
You should inquire about the far superior parmo
This was literally me.
I love how you IMMEDIATELY abandoned the ‘Wet hand, dry hand’ technique
Some rules are made to be broken
I always try
He didn't say "let those flavors get to know each other" and he said pre-grated parmesan is fine... guys I think this Babish is an imposter!
when the imposter is sus! 🤪
He did use the tiny whisk though
@@xonxt Trying to distract us! I'm on to you "Babish"
Yeah ... It's kinda Sus.
He also pronounced sauté pan like a normal human being.
the pre-grated stuff, no need to get fancy"
who are you and what have you done with babish
Only because he slathered the pasta and chicken in the freshly grated stuff after XD
@@TwiliAutumn don't explain the joke
4:14 ino rite, he didnt even say sautep'n
It's Adam ragusea. It's him I'm telling you guys. It's him!
This is the comment I came here for
“We’re using wet hand-dry hand.”
*doesn’t use wet hand-dry hand*
I mean.. He did say "try"..
Me every time TBH 😂
I think he did, he just used both when double dipping the already wet stuff
Immediately places wet hand in bread crumb after egg
And Lo, Our Lord Babeth Proclaimed, “Do as I say not as I do”
Babinthians 1;01
Andrew’s affinity for alliteration absolutely amplifies his ample, awarding, and appetizing address.
Amazing comment
Agreed.
Amen
Absolutely accurate
Absolutely amazing
“Get your meat pounder or use your fists.”
Those are the same thing.
Nice
nice
Nice
Nice
Nice
"The pre-grated stuff. No need to get fancy here."
*Chef John has left the chat*
That’s exactly what I thought!
Idk about you, but I'm very fancy.
Boooooo
Grating your own cheese is optional, but also mandatory.
Make America grate again
"Just use the pre-grated stuff, no need to be fancy here"
Where is my babish and who are you?
Well... It's chicken parm
He used the fresh grated later
I just made this for my husband and he said it was the best Chicken Parm he has ever had. That I also had to make it again. We are eating it right now, while playing Final Fantasy 14. Thanks Babish. You have inspired me to learn how to make stuff from scratch!!
So wholesome :)
This sounded so much like life with my hubby Inhad to double check I didn't make this comment lol.
You are watching a UA-cam video, playing final fantasy 14, and eating chicken parm all at the same time. 🤜🏻
As an Italian living and growing up in Italy, I've nver seen this dish in my life. I guess it's one of those american-italian dishes like spaghetti and meatballs. But nevertheless it looks delicious and I can't wait to try it!
@@xXxChappippyxXx Well that’s not true at all.
this version is from early italian americans using chicken instead of eggplant which was cheaper/easier to get at the time. it's like cottage pie vs shepards pie one ingredient switched out of availability
@@jakerubin7293 Nah, He's actually correct. This recipe developed on its own in England. America did its own thing too. Both just happen to be similar.
@@flashcloud666 it was brought to UK by an American soldier of Greek descent who was hurt during WW2. He was undoubtedly inspired by the chicken parm he encountered in the USA. Either way it is wrong to say that this recipe was developed in the UK, Chicken Parm is Italian American. And it is wrong to say it is not Italian at all cause it was developed by Italian immigrants.
@@jakerubin7293 That "inspired by chicken parm from the states" sounds like you are making up ish. There are two forms of this recipe and both developed independently of each other. Until someone can produce a source that says otherwise, that is what happened. American chicken parm got it's foothold in the 50s. Tees Parmo got its start in the 50s too. It could have started in England first just as easily as America. rofl
He never explained why he was doing that with his hands though...
he does that not to make any mess and the slurry/flour/panko won't stick on to your hands that easily
@@bediles Im think they were talking about 4:55
@@bediles I was talking about the part at 4:55 but thanks for the explanation though
5:01 "I'll tell you why; because once we plate ... we're gonna sauce.." he is excited for saucy cheesy chicken :3
and he didnt actually success in that endeavor. You can see he used both hands before he went thru all raw chicken pieces.
honestly, i've never made a single recipe of his. i just like watching him do it lol.
Same 😂
You just summarised 90% of his audience
Helloo there sister
😂😂😂
A high portion of his audience is just like you
I just made a simplified version of this for my family (gluten free because my mom are allergic to wheat) and your double breading method blew it out of the water and amazed them. It was like no GF fried chicken they've ever had. I've never seen my dad eat homemade dinner so enthusiastically.
Thank you for making me a wizard in the kitchen, Babbish! =D
Sorry for being 3 months late but what did you substitute to make it gluten free? This looks awesome and also incredibly deadly to...er...some people
@@aaronjohnson7258 he probably used oat or rice flour
yo that would probably go even HARDER than normal flour. hopefully he did use one of those@@cb41503
@@cb41503idk how it tastes but chick pea flour is out their Iv seen gluten free flour like it’s littearly called that
2:28 Andrew vows to use the "wet hand, dry hand" technique.
2:50 And this is where the "wet hand, dry hand" technique goes down the drain.
It always goes down the drain. I've tried that technique before and other recipes and I inevitably forget and use both hands anyway
The idea of Babish calling anyone else "Fancy pants" is hilarious
"No need to be fancy here" ,says the guy who cures and makes his own sausage
AND HAS HIS OWN MONOGRAMMED SAUTÉ PANS 😱 @4:28
Fancy is what Binging With Babish is for. This is Basics With Babish. Think of it as the casual Friday of the Babish cooking channel lineup.
Are you sure that isn't Frank you're thinking of? XD
LET'S SAUSAAAAAGE
sausage you say?
This is the best dish I've ever made. When he said you should try this once in your life, it was no joke. I tried both single and double dipping. The double dipping definately make it better and more crunchy.
"The pre-grated stuff, no need to be fancy here" - Andrew, if you want Chef John to come knocking down your door, just say so.
@Kory Sutherland Wrong John lol
I want Chef John to come read me bedtime stories
@@dhkatz_ Now I'm imagining Chef John on the Mandalorian "Hello, I'm Chef John and this is the wayyyy. That's right"
Some freshhhly ground black pepper!
@@furyassassin And a pinch of cayenne, just to stay in shape! I have spoken!
"...or your fists if you've got issues to work out."
Ah, finally a recipe for me
Hah ikr
“Chicken Parm isn’t Vegan???”
yeah
DE-VEGANIZED RAY, HIT IT
It is
You can use vegan chicken
this is me when i partake in a plate of chicken parmesan
Made this for an Italian family, and in traditional Italian fashion, all I hear is silence, and to my surprise, compliments.
Basics with Babish: The intro you never skip
If you skip any babish intro you're crazy tbh
Man, I have never skipped a babish intro...
I just realized that thanks to you
Yeah I definitely don’t sing along to the song with no words. Hahaha that’d be weird
You mean the music part? I _always_ skip that.
Parents: so you want a tiny whisk, right?
Me: *y e s*
I actually got a tiny spatula for my birthday because of Sohla 😆
Andrew: "There's no need to add sugar to tomato sauce"
Filipinos: "Allow us to introduce ourselves"
Lol true. Almost all our versions of pasta are sweet esp spaghetti. 🤣
Why do Filipinos always feel the need to announce their nationalities everywhere on UA-cam?
I thought it was normal with most tomato sauces, because the sugar cuts the acidity of tomatoes. I think it makes more sense when you don't use tomatoes from a can.
@@mynewaccount2604 Nope, it's either optional or it depends on the account user😁
@@mynewaccount2604 that sounds big racist. Kinda wondering why you needed a new acc.
"Proudly plate our poultry on a prominent peak of pasta"
LOL that was beautiful
Babbish Letterkenny alliteration battle
I would never get tired of eating his foods everyday
My ears will never get tired of hearing his voice 😂
גם אני לא
Yup
I don’t think anyone will
his spouse is lucky
Americans: Chicken parmesan
Australians: *PAAARMIE*
Or is it *dare I say it* PARMA??
@@yeeyee9580 why not both...I usually say both
@@extreme_primus6884 I’m the same honestly but apparently there’s this heated - albeit jovial - debate about it between Australian states
Me, an Aussie: It’s PARMIGIANA ya slobs!
@@chronic_daydreamer hahaha I say "parmigiana"
The real question is "will it sausage"
bok bok babish my boy.
Looks like bartering with bamboo a.k.a baging with bimbish has some competition from Sausage Father
I can’t give this post the amount of likes I would like to give it!
Based
Ordinary sausage channel is boring and not funny
Just my opinion
This reminds me of that Simpsons episode where Homer puts his spaghetti in a sausage grinder and turns it into a power bar. It’s in the Murderhorn episode
I made this for my family and it received glowing reviews from everyone. Thank you for yet another amazing recipe.
"this would definitely be my last meal"
Babish wanna tell us anything
He’s on death row
He's getting ready to go head to head with Ordinary Sausage, and not sure he's coming back in one piece. He's warning us
"let's add things that actually make it creamy" i was expecting to finish that by saying "like cream".
So we know what babish loves:
Coffee
Wine
Whiskey
Bounty paper towels
If I could only bring 4 things to a desert island ^
@@babishculinaryuniverse this dish is a lot like a parmo but a parmo is just a lot easier😂
@@babishculinaryuniverse what kind? Tiramisu?
@@babishculinaryuniverse 3 kinds of bourbon and a roll of bounty?
@@babishculinaryuniverse I'm telling tiny whisk you said that
You don’t make cooking look “easy” per se, but you make it look accessible and it feels lighthearted. Also, everything you make looks and sounds amazing! 🤘😄
Me: Finally something I can afford...
Weird ingredients that are not available in my country: allow us to introduce ourselves
Can I ask which ones were weird? They seemed normal to me, I'm just curious. I know that things can be different elsewhere in the world.
Like what?
you need to move
I feel you. I live in south-eastern Asian country (+ I live in countryside), we have many spices here but I can't found most of the ingredients from the cooking videos that I've watched on UA-cam. Something like fresh basils/bay leaves, fresh mozzarellas, nutmeg, dried oregano, etc.
@@yudhaadrian47 u can buy mozarella in package, it will be fine, the term fresh is not the "block" one with low moisture, nutmeg and oregano u can buy pre-ground, same for bay leaves, basil is hard to find so u can just skip that part and don't get that little extra flavour it gives to the dish
I somehow misread the title as "Christmas parmesan" and got really curious as to what that could be
"Tasty" and "fattening", I assume
Tasty and fattening!
Edit: someone stole my joke :/
Christmas Parmesan is when you make your usual Christmas dinner and you grate in so much parmesan cheese, that it looks like it's snow on the food. Parmesan = Snow.
It’s the true meaning of Christmas
The classic Xbox 360 profile picture
Please make the guacamole hat from despicable me
we are begging you
genius
No the nacho cheese hat from the simpsons!
Why not both 💯
He did the thing
"Let's try our best to excersice wet-hand-dry-hand"
5 seconds later
"I meant that metaphorically"
“Meat pounder” was my nickname in high school.
Exactly how many dudes do you have to pound meat on before you get that nickname?
Yes
Ok Rhett
No it wasn't
@@samdwich8741 😂 someone of culture i see lol
3:51
mysterious finger-
"I'm going to employ the wet hand, dry hand technique"
Immediately puts both hands into the egg yolk
😂😂😂😂😂😂😂😂😂
Looks delicious
Hehe, didn't expect to see you here, Tulok. You a fan of Babs here, or you just stopping by?
Yeah
All I want for Valentine's Day is a food coma, and this looks like the ticket. Yum!
We make it every year for Valentine's!
@@heatherjohnson7982 lucky
Make Grandma Spankenheimer’s Fruitcake from Grandma Got Run Over by a Reindeer movie when it’s Christmas
It that with or without the liquid to attract reindeer?
This is my favorite dish from childhood. It was the first real meal I tried to recreate at home, and it turned out kinda okay. Now, almost 20 years later, this is the clear winner. Just made it today and YUM! It seriously tastes like the restaurant version.
This is the first meal I’ve cooked (not just heated up in the microwave) since I moved out of my parents house. It didn’t turn out great but I’m one step closer to not dying while living on my own. Thank you ❤
I love how he can make so many of his ads so enjoyable that I don’t even want to skip them
I just made this for my family and it was a HUGE hit! Definitely saving this recipe!
Babish always makes it BETTER! 👌 Who agrees?
Me!
He makes everything look so easy!
Me too
Thats true
Agree
It's so authentically apparent that you genuinely love this dish and sharing the recipe and techniques with others.
“If you’ve got issues to work out” *You Read My Mind Babish!*
when you click on this before realising it's actually less than a minute old
Right??? I'm so excited!
Did someone else notice the hand from the right side come at 3:51
Finger to be precise
Was just gonna comment about that
Finally someone who can make it properly! Best one I’ve seen on UA-cam !
I wonder how this chicken parmesan would be as a sausage.
Call ordinary sausage boys
i dont get it
Letssss sausageeee!
Babish: "No need to add sugar to tomato sauce"
Filipinos have entered the chat...
So true every red sauce I had while over there was too sweet for my tastes.
Filipino spaghetti sauce slaps, not trying it out is criminal
@@WilsonTexasRager how dare you sully the great Jollibee’s spaghetti name
"This would definitely be my last meal"
Babish, are you on death row?
Idk he killed this recipe
I feel like if you eat this more than once a month your heart might just tap out
Can confirm, breaking this out on date night has yielded nothing but positive results. Babish is a real one for this
I know not every episode matches the sponsor, but I’m highly amused by a coffee company sponsoring an episode about chicken parm
I made these this year but did a big mistake: did not sauté the tomato paste just added it later, and the whole sauce became super sour!
Tomato paste is oddly evil like that. I personally like the tang so I add a touch of lemon zest.
“Would definitely be my last meal”
Yeah man, me to- Wait a MINUTE!
I just finished making this. Best chicken parm ever. Thanks man. Make the recipe exactly how he explains in the video and it will come out perfect. One correction for me is either I’ll take out the chicken earlier from broiling or cover all the chicken with cheese or parm
I had burnt tips.
Wow, Babish actually made a basics video without cutting an entire chicken and milking the cow directly to create his cheese. Keep it up!
there's something about pre-grated cheese that makes me want to eat it straight out of the bag
You're not the only one out there
Conversely, there's a thing about a big ol block of solid cheese that makes me want to take a bite out of it.
"This would absolutely be my last meal" Babish, are u tryna tell us someting?
No! He still has to do Bell Peppers and Beef from Cowboy Bebop.
@@aboundingvampirekiller2048 if there's no beef, then you can't really call it bell peppers and beef, can you?
@@jonahamosbuzzard-roberts5963 still he needs to make it then makes his Babish version.
@@aboundingvampirekiller2048 I was just referencing what they say in the show
@@aboundingvampirekiller2048 ...thats the joke
In Argentina, when the chicken is cooked in that way we call it "Milanesa de Pollo" (the chicken, coated in bread crumbs, and fried) and when someone add sauce and cheese on top we call it "Milanesa a la Napolitana"
On Christmas, Please make Donpatch’s churro or hot pepper gelatin from episode 2 of Bobobo-bo Bo-bobo
Never in my life have I ever heard anyone reference that show, props to you haha
Remind me, is that the show where the main character fights with this nose hairs?
@@duganelliott8340 Yes. Yes it is.
The best and weird anime
@@GobPalRosieVT Glorious.
Made this for my boyfriend (and a separate vegan version for me) this was the best pasta I’ve had in so long. ❤️😭 that 8 dollar can of whole tomatoes was really worth it lol.
you are such a great girlfr- WAIT A MINUTE!
Homies helping each other out
8 DOLLARS FOR TOMATO CAN???????
"Or your fists, if you've got some issues to work out"
Me: alright, time to buy some chicken 💪💪
Hey man! So, I made this last night, and my parents loved it. My dad told me to save your recipe, which is something he rarely says. He also told me it was better than the restaurant, which is the ultimate compliment from my dad. Thanks for sharing your genius! 😊
For a second I literally thought he was gonna put the chicken in the oven with the platic wrap on them still, and I was like
👁👄👁
Babish: or use bottled water if you’re fancy pants
Joshua Weissman: use this rare cut of beef found only in cows grazed in the mountains where Lord of the Rings was filmed and if you don’t !! Papa be very very angwyyyy
Everyone, he’s doing it again! Call Antonio Carluccio, quickly!
Hello Trisha fans! So she was supposed to buy whole tomatoes. She did so well.
No she wasn't lol she used the right thing canned whole tomatoes
@@helen3189 yes, that is what I said. Whole vs. canned and diced.
@@juniperfloraclarke4833 lol maybe I misread
2:11 "the pre grated stuff no need to be fancy here"
*Joshua Weissman has entered the chat*
Edit : papa just wants to talk. Just talk.
Every Australian everywhere is yelling at their screens "That's not a Parma/Parmi"
oath
Every brit too, idk what hes putting a parmo on pasta for
Mate, my first thoughts exactly. Sauce on top?! On a bed of pasta, not chips?! Babs has cooked it 😂
@@inconspicuoussalad7730 Why is every Brit wrong then?
Where's the ham?!
Please make Eggnog from The Fairly Oddparents for Christmas
He made a whole basics video about eggnog
you are very demanding
@@jameslatini lol how? He said please
@@halimatalib04 you must have not seen his four other comments
jesus christ. 750 comments all requesting stuff. Calm tf down dude. Go outside or smth
Thank you! I watched this video a few weeks ago and was inspired to make this for today’s Christmas dinner. Wow! What a great meal. Not the fanciest dinner I have ever made but certainly one of the best! I am not one to usually follow a recipe. I use recipes to inspire myself and then do my own thing. Today I followed this from start to finish. Can I make improvements next time? I don’t know! This was close to perfection. The chicken was tender, crispy and perfectly seasoned. The pasta was perfect. The sauce was outstanding! Spending the $$$$ for San Marzano tomatoes was worth every penny! The only way the sauce could have been better was if I picked the tomatoes fresh from the garden. Needless to say I can’t do that on Christmas Day in CT. I can’t wait to do this again!
"an Italian-American hangover" I'm saving that one
Make Banh-mi Sandwich from Regular Show episode, “Maellard’s Package”
I've long considered Alton Brown to be my food Jesus. You Sir, have now become my food Buddha. Thank you for (in the words of my food Jesus) your "passion without pretension" and your "knowledge without attitude".
is that a bald joke
@@billfox847 no
I’m so glad that you’re teaching a generation how cooking at home rocks
Babish: "Before we make Chicken Parmesan, we must make a sauce."
Carl Sagan, probably: "Before we make a sauce, we must first create the universe."
I can’t think of anything I enjoy making more than chicken cutlets. And entering the parm variety really brings it around
"Bottled water, if you're a real fancy pants."
Or if you live in Flint, Michigan.
My wife was trying out this recipe and just shouted: "Babish, I hope I don't fail you!" like he's the one about to eat this food.
When Babish says something would be his last meal, I must try it.
Hey Babish, you’re being called out by the sausage man. That’s all I can say
badging with bimbish has nothing on thicc freddy mercury
Who dat
@@wesqul8434 Which video and when was this?
@@wandering_fruitloaf7396 joshua weissman
@@smilinmadman2811 chicken tender sub one
Don’t mind me, i’m just looking for the ordinary sausage comments
You come to the right neighborhood!
Bimbish is a true coward
So, I’m new. What’s the deal with the sausage?
@@achanwahn watch all of ordinary sausages videos, then you will see the truth
@@achanwahn He’s trying to pick a fight with burping with billy. Why? No clue. Probably for more views. He does it as a joke though, it’s not actual beef lol.
Okay, I finally made this, and now my boyfriend has unusually high standards for my cooking going forward. This was life changing.
Can't stop reading the titles as "badging with bimbish" collab with ordinary sausage please ❤️
It scares him we all know he can’t stand up against the sausage king
In Australia we call these chicken parmigiana (or chicken parmy) and is usually served with chips and salad (the chips are either served under the cutlet or on the side your preference really), we also use beef cutlets instead of chicken (though I think we did this because in my family my dad doesn't like chicken ).
“Stay crispy out there” I think I’ve found my new catchphrase
Why do Italians ALWAYS have to comment what they don't eat in Italy? We get it, Italians make great food. So do Americans!
The chicken magically shrunk before going into the fryer, and then returned to normal size after leaving.
I'm a simple man, I see Babish Upload, I click.
Made this a few weeks ago and craving it again. Putting the parm in the breading is A+.
Hey Babish, just wanted you to know that I just made this bad boy, give or take a few ingredients. The whole family dug it. Thanks for the “next level” noodles with red sauce, and for making the whole process of the breading simple.