Chicken parm bites
471,299
Published 2024-01-11
My original chicken parmesan vid: • Crispy Chicken Parm
My vid about why panko is so crispy: • What is panko, and why is it so much ...
All Comments (21)
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Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
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I’m loving the slightly unhinged “I just need to cook something they will eat” energy of this one
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“would you rather have toxic chicken juice spurting around your kitchen or would you rather have microplastics driven into the center of your meat” adam this is the exact question i have been asking myself for years.
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Adam eating the egg yolk really caught me off-guard! Great Video
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This recipe/video is amazing, and really a culmination of Adam's style! Heavy use of wine, absolutely minimal dishes, super practical prep and cook time, breaking tradition but staying true to the goals and essence of the dish... and the out-of-nowhere bodybuilder egg slurp! Bravo!
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One thing I love about Mr. Ragusea, is he makes his food in his videos like how a normal home cook would instead of having it seem intimidating by making it seem like it has to be perfect. Much love to you Mr. Ragusea
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Seeing Adam’s gradual improvement with the more casual format is great to see. Starting to love these style of vids
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The measuring cup dredging technique blew my mind, saving multiple dishes may make me actually cook this favorite recipie more often!
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The YTP edits are gonna love that yolk slurp
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Once again, Adam proves he knows exactly what my kids want to eat 😂
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never thought of chicken being marinated in white wine. but these days i know if Adam does it, no doubt it would actually work.
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I knew you wouldn't disappoint, addressing the "spikey meat mallet through plastic wrap" concern
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Not sure what is different about your pacing/tone, but this is legitimately the most relaxing video I've ever seen from you and I love it. On this day as I am decluttering my YouTube subscription feed, this video reminds me about why I subscribed to you in the first place.
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As a parent, BOY, do I relate to the energy of this! Figuring out something the kids will eat, trying to fix it quickly and not use a lot of dishes...yeah, Adam's method of a 3-part breading station was revelatory! I really appreciate this casual, real-life style of cooking video!
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Oh Adam. I feel you. My son is in college and every time I serve him food, he frequently comments on it being spicy. I JUST USED BLACK PEPPER! Imagine if I Chef John'd everything with cayenne!
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That lil micro plastic quip was hilarious. Thanks for all the work you do!
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seeing you do a "draw me like one of your french girls" pose and then slurp a raw egg yolk in the same video is definitely going to be the highlight of my day, and it even came with a good recipe!
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as somebody with auditory processing issues I appreciate that all of Adam's videos are subtitled
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7:14 actually surprised me, because somehow my brain decided that "Oh, this is Kenji Lopez-Alt now!" I know he's a big influence, it shows, and I love it.
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I've been proselytizing starch in frying for years after I learned how common it and 'alternate' (as considered in the US) flours are in various Asian cuisines and at some of the best fried chicken places I've had the pleasure of finding. I cannot find any sort of academic sources, but I understand some of the chemistry. Even knowing what I know, I'd love to see you make a video - or even better a podcast - on the subject, as you are able. Thanks for the nugs!
