NEW FULL EPISODE! GOOD EATS: THE RETURN πŸŽ‰ Alton Brown is BACK!



🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking β€” pleading? β€” for new episodes of Alton’s famous series Good Eats, and we’re so happy to say that it is FINALLY HAPPENING!

#AltonBrown is BACK with brand-new episodes of #GoodEatsTheReturn Sundays @ 10|9c AND 10:30|9:30c (that’s right β€” two new shows every week!) πŸ‘πŸ‘

Want more full episodes? Watch the full series here: https://watch.foodnetwork.com/tv-shows/good-eats

Subscribe to Food Network: https://foodtv.com/2WXIIWZ

Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/chicken-parm-7282184

Chicken Parm
RECIPE COURTESY OF ALTON BROWN
Total: 2 hr 30 min (includes brining time)
Active: 1 hr
Yield: about 4 servings

Ingredients

2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
2 teaspoons kosher salt
120 grams (1 cup) plain breadcrumbs
20 grams salt and vinegar potato chips, not kettle cooked or thick cut
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
70 grams (2/3 cup) all-purpose flour
2 large eggs, beaten
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows
2 ounces low-moisture mozzarella, shredded
2 ounces Italian fontina, shredded
Chopped fresh flat-leaf parsley, for garnishing

Red Sauce

8 large garlic cloves, peeled
2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided
4 anchovy filets
1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained
One 2-inch Parmesan rind

Directions

Special equipment: three baking sheets with wire racks, 9-by-12-inch baking dish, a mortar and pestle and a large wooden spoon

Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use “half” sheet pans for this). Cover and refrigerate for 30 minutes.

Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.

Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.

Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.

Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.

Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sautΓ© pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.

Spread 3/4 cup of the red sauce into the bottom of a 9-by-12-inch broiler-proof baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.

Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.

Return to the broiler until the cheese is bubbly and beginning to brown, about a minute and a half.

Garnish with the parsley.

Red Sauce

Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.

Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.

Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)

Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.

Cook’s Note: Never broil with any oven-proof baking dish for more than 2 minutes. If in doubt,use a metal pan. This sauce recipe makes more than is needed for the chicken. Refrigerate the extra for up to a week, or, better still, freeze it for a rainy day.

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39 Replies to “NEW FULL EPISODE! GOOD EATS: THE RETURN πŸŽ‰ Alton Brown is BACK!”

  1. I love so much about this show, but one thing that always confuses me a bit is how our dear friend Mr. Alton Brown uses so many single-use items.
    It would be really neat if he would be so kind as to help share some more reusable alternatives to things like plastic wrap, freezer bags and paper towels.
    In any case, it would be nice if Food Network did something special to acknowledge the climate strike when America is responsible for so much of the waste produced on this planet.

  2. When I was about three (or so my parents say), when the theme would come on and the snapping would start, I couldn't snap so I tapped my fingers together and clicked my tongue. XD So when I watched this video with Dad for the first time, I did the same thing…
    Thank you so much for bringing this show back. I was so excited when Dad announced that the first "the return" episode was out, and this show was pretty much my life when I was little. Oh, and thank you, Alton Brown. I'm so happy you're back.
    And if you're new to this show…
    Welcome. What a journey you have ahead of you.

  3. This was everything I needed it be and even more!! My love of science and food first enamored me to this fabulous show and I am so glad that it's back!! Only Alton could do this, you're the best 😍

  4. Thank you Alton for the original Good Eats. You inspired me to start a lifetime of cooking for friends and family. You are the reason I cook every meal at home. Keep up the good work!

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