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[44 - 45] I got to be honest I absolutely love
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[84 - 85] that's code Mr make it happen and get
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[88 - 90] welcome back today I have have something
[90 - 92] extra special for my Alfredo Warriors
[92 - 94] out there I'll be showing you how to
[94 - 96] make this delicious crispy chicken
[96 - 98] alfredo but before we do that please
[98 - 99] take a quick second to subscribe to the
[100 - 101] channel make sure to hit that Bell to
[101 - 103] enable notifications as well all right
[103 - 104] guys meet me in the kitchen let's make
[104 - 106] it happen first things first as you guys
[106 - 108] know I like to get all of my prep work
[108 - 110] done and out of the way lucky for us
[110 - 111] there's only a little bit of prep work
[111 - 113] to be done today we're going to get this
[113 - 115] party started by dicing up a half of a
[115 - 116] yellow onion or if you have those little
[116 - 119] small onions you can dice up a whole one
[119 - 120] we're going to set that aside side after
[120 - 122] we dice it up and go onto our garlic
[122 - 124] we're going to smash peel and dice up
[124 - 125] the garlic as well you could also use
[126 - 127] the Jarred stuff from the store we need
[127 - 129] about two to three cloves of garlic or
[129 - 132] about a tablespoon or so roughly dice
[132 - 134] that up nice and fine as well fresh
[134 - 135] garlic is best for pasta sauce but use
[136 - 137] whatever you got and next up my friends
[137 - 139] we're going to add 1 to 2 tablespoons of
[139 - 141] fresh chopped parsley this is going to
[141 - 143] add some color to the sauce as well as
[143 - 145] some fresh herb flavor just a quick
[145 - 146] reminder guys that all the specific
[146 - 148] measurements and ingredients for this
[148 - 149] recipe can be found in the description
[149 - 151] box below so don't forget to check that
[151 - 152] out and we're also going to add some
[152 - 154] spinach to this pasta the recipe may not
[155 - 156] be healthy but now it's at least
[156 - 159] healthier baby steps people baby steps
[159 - 160] now that we got that out of the way
[160 - 161] let's go ahead and season up some
[161 - 163] chicken I got this from the grocery
[163 - 165] store already thin sliced but you can do
[165 - 166] it yourself or just pound it out with a
[166 - 168] mallet totally up to you we're going to
[168 - 170] season it as well with my allpurpose
[170 - 171] seasoning or you can just hit it with a
[171 - 173] little salt and pepper whatever floats
[173 - 175] your boat I'm going to add a little bit
[175 - 177] of hot AP seasoning as well just for a
[177 - 178] little bit of heat that's how I like
[178 - 180] mine but if you don't like any anything
[180 - 181] spicy then you can leave that out as
[181 - 183] well if you do you can just use a little
[183 - 185] cayenne pepper also and next we're going
[185 - 186] down with some Italian seasoning we're
[187 - 188] going to flip that over and show the
[188 - 189] same love and attention to the other
[189 - 191] side of the chicken again a little Salt
[191 - 194] and Pepper or my AP seasoning a pinch of
[194 - 196] cayenne if you like a little spice a
[196 - 198] little Italian seasoning and you have
[198 - 199] yourselves a beautifully seasoned piece
[199 - 202] of chicken ready for the fryer all right
[202 - 203] guys you can't have pasta without the
[203 - 204] pasta noodles so we're going to get
[204 - 206] these up to a boil I got these from
[206 - 207] Wegman I know you guys are going to ask
[208 - 209] so I wanted to show you that make sure
[209 - 211] you salt your pasta water and cook to
[211 - 213] package instructions while we wait for
[213 - 214] that pasta to cook we're to go ahead and
[214 - 216] get started on our alfredo sauce in a
[216 - 218] skillet you need to melt 2 tablespoons
[218 - 219] of butter to that we're going to add
[219 - 221] that diced onion sauté that until it
[221 - 223] starts to get tender we're working over
[223 - 224] medium heat here I'm also going to add
[224 - 226] in some red pepper flakes cuz why the
[226 - 228] hell not if you don't like the spice you
[228 - 229] can leave them out they also add a nice
[229 - 231] little bit of color to the party as well
[231 - 232] next we're going in with some dried
[232 - 234] oregano followed by some of my
[234 - 235] allpurpose seasoning or just a little
[235 - 237] salt and pepper if that's all you got or
[237 - 239] all you want to use no big deal we to
[239 - 241] work that in until the onions sweat down
[241 - 243] and become nice and tender at that point
[243 - 245] we're going to add in our diced garlic
[245 - 246] it's important to add the garlic a
[246 - 248] little bit later you want the onions to
[248 - 249] have a head start because garlic has a
[249 - 251] tendency to burn so we want to add that
[251 - 253] towards the end work that around with
[253 - 255] your rubber spatula we're going to add
[255 - 257] in that fresh Cho parsley as well and we
[257 - 258] have some beautiful color in our Skillet
[258 - 260] at this point we got the red from the
[260 - 262] red pepper flakes we got some green from
[262 - 264] The Parsley of course the white from the
[264 - 265] onion and we're going to add the cream
[265 - 267] here in just a second to deglaze this
[267 - 269] Skillet and get started on our alfredo
[269 - 272] sauce that's 2 cups of heavy cream again
[272 - 273] guys another quick reminder that all the
[273 - 274] specific measurements and ingredients
[275 - 276] for this recipe can be found in the
[276 - 277] description box below so don't forget to
[277 - 279] check that out you're going to ring that
[279 - 281] up to a boil break out the Whisk and mix
[281 - 283] to combine as it starts to boil and
[283 - 284] simmer the sauce is going to reduce a
[284 - 287] bit and thicken up it'll also thicken up
[287 - 288] a little bit more with the cheese as
[288 - 291] well and right on Q here is the grated
[291 - 292] Parmesan cheese we're going to add about
[292 - 294] a cup and a half to two cups depending
[294 - 296] on how cheesy you want your alfredo
[296 - 298] sauce to be try to use some good quality
[298 - 300] Parmesan for this guys you don't want to
[300 - 302] use the stuff that you put on your pizza
[302 - 303] damn pizza kind of sounds good right now
[303 - 305] maybe I should do a pizza recipe
[305 - 306] sometime soon let me know in the
[306 - 307] comments if you'd like to see a pizza
[307 - 309] all right guys back to the Alfredo sorry
[309 - 310] about that I'm just a little hungry
[310 - 312] there we go adding a little bit more
[312 - 313] Parmesan it's important to do that a
[313 - 315] little bit at a time that way it doesn't
[315 - 317] kind of Clump together you guys know we
[317 - 318] want our sauce smoother than a 3-day
[318 - 320] weekend it's also important to reduce
[320 - 322] the heat when you add your cheese that
[322 - 324] way the sauce doesn't separate this is
[324 - 325] how we're looking after a couple minutes
[325 - 327] of simmering the sauce is looking
[327 - 328] beautiful once you have the sauce right
[328 - 330] where you want it we're go ahead and add
[330 - 332] in that spinach you can cover it with
[332 - 333] the lid that way the spinach wilts down
[333 - 335] and works its way into the sauce it's
[335 - 337] also important as always guys the taste
[337 - 339] as you go and adjust the flavor to your
[339 - 340] preference you don't want to add too
[340 - 342] much seasoning before you add the
[342 - 343] parmesan cheese because parmesan cheese
[344 - 345] is pretty salty in itself now it's time
[346 - 347] to set up the frying station we got some
[347 - 349] allpurpose flour panko breadcrumbs and
[349 - 351] three eggs that we whisk we're going to
[351 - 353] season that flour with my allpurpose
[353 - 355] seasoning which is a low sodium product
[355 - 356] so just keep that in mind as you're
[356 - 358] picking out your seasonings we're also
[358 - 359] going to go in with some grated Parmesan
[359 - 362] cheese into the breadcrumbs there we go
[362 - 363] we want to break out a fork and make
[363 - 364] sure that that seasoning is evenly
[365 - 366] distributed in the flour the same thing
[367 - 368] goes for the breadcrumbs and the
[368 - 370] parmesan this recipe is absolutely
[370 - 372] fantastic I can't wait for you guys to
[372 - 374] give this one a try it's a nice little
[374 - 375] change of pce from the traditional
[375 - 377] Alfredo let me know in the comments what
[377 - 379] other pasta dishes you want to see next
[379 - 381] all right now it's time to fry some
[381 - 382] chicken we're going to take the chicken
[382 - 384] first and foremost into that seasoned
[384 - 386] flour make sure that it's evenly coated
[386 - 387] in that then we're going to take it from
[387 - 390] the seasoned flour and go directly into
[390 - 392] the egg wash make sure you knock off any
[392 - 393] excess flour though you don't want to
[393 - 395] get a bunch of that in your egg wash
[395 - 397] once we dip it in the egg wash we're
[397 - 398] going to knock off any the excess egg
[398 - 400] wash and then go directly into those
[400 - 402] panko breadcrumbs with the parmesan
[402 - 404] cheese it's going to be extra crispy
[404 - 406] super juicy and it's going to go perfect
[406 - 408] with this alfredo sauce so there we go
[408 - 410] just get in there with your hands get a
[410 - 412] little messy don't be shy make sure that
[412 - 414] you get a nice crust on that chicken the
[414 - 416] panko breadcrumbs going to ensure this
[416 - 418] is nice and crispy and that parmesan
[418 - 419] cheese is just going to be singing in
[419 - 421] the background a little bit to add a
[421 - 422] little additional flavor make sure you
[422 - 424] get in there with your hands don't be
[424 - 426] shy no bald spots on the chicken once
[426 - 427] you have it nicely crusted we're going
[427 - 429] to place that on a plate let that hang
[429 - 431] out while we let our oil come up to
[431 - 432] temperature you can use whatever oil you
[432 - 435] got vegetable oil canola oil peanut oil
[435 - 437] anything will work make sure it gets up
[437 - 439] to 350° and once it does we're going to
[439 - 441] carefully lay that chicken into the oil
[441 - 443] and allow it to fry for about 4 to 5
[443 - 445] minutes or until it's golden brown and
[445 - 448] beautiful like so once it reaches that
[448 - 450] color and it's 160 5° internal
[450 - 451] temperature it is done we're going to
[452 - 453] let that hang out on a wire rack and
[453 - 455] drain Meanwhile we're going to finish
[455 - 457] cooking our pasta in the pasta sauce the
[457 - 459] way the good Lord intended make sure
[459 - 460] that it's evenly coated in that
[460 - 463] delicious Alfredo that we
[463 - 466] made oh man say it with me guys looking
[466 - 468] good going to lift up some noodles for
[468 - 470] you guys brace yourself for a quick
[470 - 472] little money shot a little food porn
[472 - 474] going on it's about time to Plate this
[474 - 476] up but we got to cut this chicken first
[476 - 478] and foremost super crispy chicken I
[478 - 480] might add we borrow the knife from
[488 - 488] again oh man now it's time to Plate this
[488 - 489] up guys we're going to lay that chicken
[490 - 491] right on top of the pasta we got the
[491 - 494] spinach in there because Health we got
[494 - 496] some fried chicken which is kind of not
[496 - 498] healthy but hey who cares we're here for
[498 - 501] a good time not a long time here comes a
[501 - 503] little additional sauce cuz why the hell
[503 - 506] not brace yourself for a trademark money
[506 - 508] shot say it with me guys looking good
[508 - 510] little fresh Parmesan for the road and
[511 - 512] I'm going to grab a fork and get in here
[512 - 514] for the taste test you guys know I got
[514 - 515] to hit it with a little red pepper
[516 - 518] flakes a little fresh chop parsley for a
[518 - 521] pop of color and the only thing left to
[521 - 523] do is to grab a fork and get in there
[523 - 525] and get myself a bite let's see how we
[525 - 527] did my friends I think we know how this
[527 - 529] one's going to play out I can't wait for
[529 - 530] you guys to try this one make sure you
[530 - 532] tag me on social media when you do cuz I
[532 - 534] love seeing you guys recreate these
[534 - 537] recipes all right moment of truth big
[537 - 540] old bite there we go oh my goodness
[540 - 542] definitely Fork drop recipe let me know
[542 - 543] what you think in the comments make sure
[543 - 544] you give your boy a thumbs up hit that
[544 - 546] subscribe button and the bell to enable
[546 - 548] notifications and as always thank you
[548 - 551] for your support