[27 - 27] all right guys today is the big day my
[27 - 29] very first hardcover cookbook is
[29 - 31] officially available for pre-order it's
[31 - 33] a collaboration between myself and
[33 - 35] smoking and grilling with ab we've been
[35 - 37] working on this cookbook for almost a
[37 - 39] year now and we're super excited to make
[39 - 40] this available for pre-order the orders
[40 - 43] will ship in mid-december hopefully have
[43 - 44] it to you guys before christmas that's
[44 - 46] the goal i've been getting a ton of
[46 - 48] requests for a cookbook and it's finally
[48 - 50] here it's finally available it's one of
[50 - 51] the biggest moments of my life and i'm
[51 - 53] super excited to share it with you guys
[53 - 54] i know that you're going to love it and
[54 - 56] i can't wait for you guys to get your
[56 - 58] hands on this cookbook also grab yours
[58 - 60] soon so you can get free shipping use
[60 - 62] the code free ship at checkout and
[62 - 63] you'll receive free shipping on your
[63 - 66] order also ab and myself are planning a
[66 - 67] book tour so let me know in the comments
[67 - 69] what city we should visit so we can do a
[69 - 71] nice little pop-up let you guys taste
[71 - 73] some food get you a signed copy of the
[73 - 75] cookbook and just get an opportunity to
[75 - 77] meet you guys and again i'm extremely
[77 - 79] grateful for all the support and love
[79 - 80] you guys showed please get your copy of
[80 - 82] the cookbook the links in the
[82 - 84] description and i'll see you guys soon
[84 - 87] what's up guys welcome back today i have
[87 - 88] something extra special for you i'll be
[88 - 90] showing you how to make a garlic bread
[90 - 92] chicken parm sandwich but before we do
[92 - 94] that please take a quick second to
[94 - 96] subscribe to the channel make sure to
[96 - 97] hit that bell to enable notifications as
[98 - 99] well all right guys meet me in the
[99 - 101] kitchen let's make it happen and yes you
[101 - 103] heard that right a garlic bread chicken
[103 - 105] parm sandwich and first things first we
[105 - 107] get started on our prep work and for
[107 - 109] that we need some garlic so as you can
[109 - 111] see here i have three cloves of garlic
[111 - 113] that we're going to smash peel and dice
[113 - 115] up so you can break out a nice sharp
[115 - 117] knife and dice this up or you can use
[117 - 119] one of those garlic presses to get this
[119 - 120] done either way it doesn't really matter
[120 - 122] how you do it just make sure you dice it
[122 - 124] up nice and small like you see me doing
[124 - 126] right here once the garlic is prepped
[126 - 127] and ready we're going to set that aside
[127 - 129] and move on to our parsley because you
[129 - 131] need parsley for this as well about a
[131 - 133] quarter cup or so of parsley we're going
[133 - 135] to chop that up and set that aside also
[135 - 138] and then we're moving on to our marinara
[138 - 139] sauce because you can't have chicken
[139 - 141] parm without good marinara so we're
[141 - 142] going into a skillet with three
[142 - 145] tablespoons of olive oil and all of that
[145 - 147] garlic that we diced up earlier you can
[147 - 148] use more or less garlic depending on how
[148 - 150] much you like the flavor you just want
[150 - 152] to toast this over medium-low heat allow
[152 - 154] that garlic to infuse its flavor into
[154 - 156] the olive oil before we add our crushed
[156 - 159] tomatoes this whole process only takes
[159 - 160] about two to three minutes once you get
[160 - 161] it right where you want it we're going
[161 - 164] in with one can of crushed tomatoes as
[164 - 165] always guys specific measurements and
[165 - 167] ingredients are provided for you in the
[167 - 168] description box below so don't forget to
[168 - 170] check that out give that a good mix your
[170 - 172] house should be smelling absolutely
[172 - 174] amazing at this point you guys are
[174 - 176] really in for a treat i promise diet
[176 - 178] starts on monday
[178 - 179] now we're gonna go ahead and start
[179 - 180] seasoning this up i'm going in with some
[180 - 182] dried oregano we're also gonna add a
[182 - 184] little cayenne pepper or some red pepper
[184 - 186] flakes depending on which one you got on
[186 - 188] hand today i'm using a little cayenne
[188 - 190] pepper just for a pop of heat
[190 - 192] then we're going in with my all-purpose
[192 - 193] seasoning which is a blend of salt
[193 - 195] pepper garlic and onion powder if you
[195 - 196] haven't tried that yet you can get yours
[196 - 198] be the link in my description box
[198 - 199] there's a discount code there for you as
[199 - 201] well give that a good mix make sure all
[202 - 203] those flavors are coming together and
[203 - 205] playing nicely in there
[205 - 207] homemade marinara sauce is so much
[207 - 209] better than the stuff in the jar we're
[209 - 210] gonna add just a pinch of white sugar to
[210 - 212] balance the acidity along with some
[214 - 216] give that a mix and then cover it with a
[216 - 218] lid and let it simmer for about 30
[218 - 220] minutes you got yourself a delicious
[220 - 221] marinara sauce taste as you go and
[221 - 223] adjust the flavor to your preference as
[223 - 225] always while we let that sauce simmer
[225 - 226] we're gonna get started on our garlic
[226 - 228] bread for this we need a half stick of
[228 - 230] melted butter and then we're gonna add
[230 - 232] two tablespoons of cold butter to that
[232 - 233] that's gonna give us a spreadable
[236 - 237] consistency we're also gonna grate in one to two
[238 - 239] we're also gonna grate in one to two cloves of garlic depending on how much
[239 - 241] garlic flavor you like remember we added
[241 - 244] plenty to that sauce
[244 - 246] we're also gonna go in with about a
[246 - 249] teaspoon or so of garlic paste
[249 - 251] and about a quarter cup of grated
[251 - 253] parmesan cheese along with a couple
[253 - 255] tablespoons of fresh chopped parsley
[255 - 257] also going in with some seasoning a
[257 - 258] little salt pepper garlic and onion
[258 - 260] powder get in there and give everything
[260 - 262] a good mix you'll need to mix this for a
[262 - 264] minute or two to allow that cold butter
[264 - 266] to kind of emulsify into the melted
[266 - 267] butter which will provide the
[267 - 269] consistency that we need for this now
[269 - 271] we're moving on to our bread here's just
[271 - 273] a regular old white hoagie roll we're
[273 - 275] going to do a top split on this roll so
[275 - 277] go ahead and take a knife and slice
[277 - 278] right down the middle like you see me
[278 - 280] doing right here you don't want to cut
[280 - 282] all the way through the bread though you
[282 - 283] basically want to have a nice little
[283 - 285] pouch for your chicken and cheese and
[285 - 287] sauce to sit in so as you can see our
[287 - 288] garlic butter has come together
[288 - 290] beautifully we're going to spread this
[290 - 292] on our bun and we're going to pop that
[292 - 294] in the oven at 400 degrees for about
[294 - 296] five minutes to allow it to toast a bit
[296 - 297] don't be shy with that garlic butter
[297 - 299] guys it is absolutely delicious it's
[300 - 302] gonna add a lot of flavor to the party
[302 - 303] while that's in the oven we're gonna
[303 - 304] prep our chicken so we're gonna throw
[304 - 306] down two chicken breasts onto some
[306 - 308] plastic wrap fold the plastic wrap over
[308 - 310] to create a seal and then we're going to
[310 - 312] use a mallet or something heavy like a
[312 - 314] cast iron skillet or a rolling pin to
[314 - 316] flatten out these chicken breasts and
[316 - 317] the chicken cutlets so we can fry them
[318 - 319] up and make some chicken parm once you
[319 - 321] have them nice and even about a quarter
[321 - 323] inch thick we're going to season them up
[323 - 324] with my all-purpose seasoning again
[324 - 326] that's a blend of salt pepper garlic and
[331 - 331] feel free to use whatever seasoning you
[331 - 332] like on your chicken though we're gonna
[332 - 334] season both sides generously make sure
[334 - 339] you have a nice even coat on there
[341 - 341] there we go flip it over and show the
[341 - 344] other side the same love and attention
[344 - 347] oh man this recipe is good guys i know
[347 - 348] it's not the healthiest meal in the
[348 - 350] world but it's worth it we're here for a
[350 - 352] good time not a long time
[352 - 354] there is our garlic bread let's take a
[354 - 356] second to admire that beauty
[356 - 359] say it with me guys looking good that
[359 - 361] would be good right by itself all right
[361 - 363] now it's time to prep our chicken parm
[363 - 364] frying station we're gonna whisk two
[364 - 367] eggs with a quarter cup of milk
[367 - 368] one and a half cups of all-purpose flour
[368 - 370] we're gonna season that up with
[370 - 372] all-purpose seasoning
[372 - 374] and then into our bread crumbs we're
[374 - 375] going in with about a quarter cup of
[375 - 377] grated parmesan cheese another quick
[377 - 379] reminder guys that all the specific
[379 - 380] measurements and ingredients are
[380 - 382] provided for you in the description box
[382 - 384] below so don't forget to check that out
[384 - 386] i also have my all-purpose seasoning in
[386 - 387] there with a discount code and you have
[387 - 389] the opportunity to pre-order my cookbook
[389 - 391] the link is there for you as well so
[392 - 393] we're going to take our seasoned chicken
[393 - 395] breasts go into the seasoned flour make
[395 - 397] sure that it's well coated no bald spots
[397 - 399] press down with your hand make sure that
[399 - 401] it's nice and even and then we're going
[401 - 403] to take that from the flour into the egg
[403 - 405] wash and then you want to strain off any
[405 - 407] excess egg wash before you go into those
[407 - 409] bread crumbs so just coat each side with
[409 - 412] the egg wash strain off any excess and
[412 - 414] then we're going directly into the bread
[414 - 416] crumbs with the parmesan cheese
[416 - 417] get in there with your hand again and
[417 - 420] make sure this is nice and even and this
[420 - 421] is how you make chicken parm guys so if
[421 - 423] you ever want to make chicken parmesan
[423 - 425] without the sandwich you can do it this
[425 - 427] way as well with the same marinara sauce
[427 - 429] recipe and you have yourself a fantastic
[431 - 433] dinner we're just going to press down make sure
[433 - 434] we're just going to press down make sure those bread crumbs are stuck to the
[434 - 436] chicken we're gonna repeat that for the
[436 - 438] both chicken cutlets and then it's time
[438 - 440] to fry these bad boys up so into a cast
[440 - 442] iron skillet i'm gonna add about a half
[442 - 444] a liter of oil we're gonna get that up
[444 - 447] to 350 degrees as soon as it hits 350
[447 - 449] we're going to drop the chicken always
[449 - 451] lay the chicken away from you to avoid
[452 - 453] splatter and these are gonna fry up pretty
[453 - 455] and these are gonna fry up pretty quickly four to six minutes probably
[455 - 457] about three minutes per side you just
[457 - 458] want to take a peek at them once they
[458 - 461] get golden brown and beautiful like so
[461 - 463] we're gonna flip them over
[463 - 465] once they hit 165 degrees internal
[465 - 467] temperature they are done say it with me
[467 - 470] guys looking good
[470 - 472] oh man these are gonna be crispy and
[473 - 474] delicious set them on the cutting board we're
[474 - 476] set them on the cutting board we're gonna chop these up and build our
[479 - 481] sandwich look at how crispy the chicken is still
[481 - 483] look at how crispy the chicken is still nice and hot you can see the steam
[483 - 485] coming off of there
[485 - 487] oh man that looks good gotta give that a
[487 - 489] taste you gotta taste as you go right
[489 - 491] that's the chef's cut
[491 - 494] oh man this is gonna be a good one
[494 - 496] take a look at that chicken guys let me
[496 - 499] know what you think in the comments
[499 - 502] this sandwich is to die for
[502 - 504] all right now it's time to build this
[504 - 506] bad boy so our garlic bread is done
[506 - 507] we're going to add some shredded
[507 - 510] mozzarella cheese to the bottom
[510 - 511] then we're going to top it with a little
[511 - 513] bit of that marinara sauce saving some
[515 - 517] there we go don't want to go too heavy
[517 - 518] on the sauce because you don't want your
[518 - 519] sandwich to be soggy so i like to serve
[519 - 521] a little bit of marinara on the side
[521 - 524] personally but it's totally up to you
[524 - 525] they want to take our fried chicken that
[526 - 527] we just chopped up and load this
[527 - 530] sandwich up with that fried chicken
[530 - 531] and then we're going to top it with more
[531 - 533] cheese because why the hell not
[533 - 535] and pop that into a 400 degree oven for
[535 - 537] about 10 to 12 minutes or until the
[537 - 541] cheese is brown bubbly and beautiful
[541 - 544] oh man look at this super healthy guys i
[544 - 545] know this is right in line with your
[548 - 549] diet take a look at the sandwich once it
[549 - 551] take a look at the sandwich once it comes out of the oven you want to allow
[551 - 552] it to cool for about two to three
[552 - 554] minutes before we chop it up we're going
[554 - 556] down with some fresh chopped parsley for
[556 - 559] a pop of color
[559 - 561] and now for the moment of truth brace
[561 - 563] yourself for a trademark money shot look
[563 - 569] at the cheese pull oh my goodness
[570 - 570] now we're going in for the taste test
[570 - 574] we're gonna dip that in the marinara
[574 - 577] let's see what we got cheers my friends
[577 - 579] and this recipe is absolutely money make
[579 - 581] this for the game when you have some
[581 - 582] friends over or when you got the
[582 - 584] munchies i'm not judging you make sure
[584 - 586] you give your boy a thumbs up hit that
[586 - 587] subscribe button and the bell to enable
[587 - 589] notifications and as always thank you
[590 - 593] for your support