Another epic chopped sandwich that you need to make right now! - sam the cooking guy
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Date: 2025-04-03
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Comments and reviews: 20
meganlancaster4406
I’ve just recently jumped on the chicken thigh train - very much reformed from ride or die for chicken breast. I have you guys to thank for this. But, at least in my area, boneless skinless chicken thighs are way more expensive unless you buy in bulk. If you had a jumbo pack of chicken thighs to use for 2 over the course of 4-5 days - what would you do
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I’ve just recently jumped on the chicken thigh train - very much reformed from ride or die for chicken breast. I have you guys to thank for this. But, at least in my area, boneless skinless chicken thighs are way more expensive unless you buy in bulk. If you had a jumbo pack of chicken thighs to use for 2 over the course of 4-5 days - what would you do
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bobdavis7290
Uh, Sam, how many times have you done a Chicken Parm Lots. And when you run out of content or ideas, what do you do . You rerun, and spin = Parm Sandwich, and then you say, It's the most AhhhhhMazing thing ever. No it's not. Hope you get some ad-money off this very exciting and original episode. Just throw out some jokes, nobody'll know.
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Uh, Sam, how many times have you done a Chicken Parm Lots. And when you run out of content or ideas, what do you do . You rerun, and spin = Parm Sandwich, and then you say, It's the most AhhhhhMazing thing ever. No it's not. Hope you get some ad-money off this very exciting and original episode. Just throw out some jokes, nobody'll know.
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NickyKnickerson
we should have a breading off. Panko, Corn Flakes, Italian, Plain, Potato, Corn meal and whatever else. Schnitzel something a bunch of times. And then eat a bunch of schnitzels and tell us why panko is the winner. That sounds like a win win win. Assuming you like schnitzel.
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we should have a breading off. Panko, Corn Flakes, Italian, Plain, Potato, Corn meal and whatever else. Schnitzel something a bunch of times. And then eat a bunch of schnitzels and tell us why panko is the winner. That sounds like a win win win. Assuming you like schnitzel.
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dakotadora3
Thanks for sharing, Sam! I’m from the far north (North Dakota) and many times I have cooked walleye in the same process you did with the chicken. I agree, a little finer crunchespecially works well with smaller cuts of fish that I have caught. Do you dare to cook some walleye
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Thanks for sharing, Sam! I’m from the far north (North Dakota) and many times I have cooked walleye in the same process you did with the chicken. I agree, a little finer crunchespecially works well with smaller cuts of fish that I have caught. Do you dare to cook some walleye
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michaelabell8963
Oh you guys! I know it was a fan suggestion but I have so been thinking of instant potatoes as a fry coating lately, wings, tenders, thighs and dummies. You beat me to it. There so many instant potato flavors now, but they do come with a mile long list of ingredients.
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Oh you guys! I know it was a fan suggestion but I have so been thinking of instant potatoes as a fry coating lately, wings, tenders, thighs and dummies. You beat me to it. There so many instant potato flavors now, but they do come with a mile long list of ingredients.
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Chris-kl8sn
You’re gunna eat the peninsula
Sir, with 20 years of professional experience in the food service industry I have to say, I cannot believe that I haven’t heard that before. That shit made me legit LMAO!
Made Cooking Great Again!
Chris
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You’re gunna eat the peninsula
Sir, with 20 years of professional experience in the food service industry I have to say, I cannot believe that I haven’t heard that before. That shit made me legit LMAO!
Made Cooking Great Again!
Chris
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dvdv9758
Not sure if I heard rip it out regarding the flipper, but if I did, I 100% agree! Sam, we don't care that you have a temp toothed in your head, just take it out and enjoy that GD masterpiece of a sandwich! Just a neighbor in Irvine - love you guys!
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Not sure if I heard rip it out regarding the flipper, but if I did, I 100% agree! Sam, we don't care that you have a temp toothed in your head, just take it out and enjoy that GD masterpiece of a sandwich! Just a neighbor in Irvine - love you guys!
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kariryan9878
Gavin Kaysen taught me to use potato flakes instead of breadcrumbs IN meals for the same effect. Think crab cakes, meatloaf, etc and, it makes it gluten free which can come in handy! Happy potato flaking! I’ll be trying it for breading now!
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Gavin Kaysen taught me to use potato flakes instead of breadcrumbs IN meals for the same effect. Think crab cakes, meatloaf, etc and, it makes it gluten free which can come in handy! Happy potato flaking! I’ll be trying it for breading now!
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MireilleAloisia
Great content, as always! I have a quick question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter. What's the best way to send them to Binance
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Great content, as always! I have a quick question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter. What's the best way to send them to Binance
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tomacalin86
as we do not have them around here in Romania, chopped sandwiches look and sound. insane. and not as in insanely good or appetizing, but simply the work of mad people. Then again, I haven't had one to see if they're any good.
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as we do not have them around here in Romania, chopped sandwiches look and sound. insane. and not as in insanely good or appetizing, but simply the work of mad people. Then again, I haven't had one to see if they're any good.
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5dmkiii60
I've always used panko for a, crust. Never thought about using potato flakes. BRILLIANT. This looks fantastic. Chicken, Matza, Parm, Basil, Marinara. what's not to LOVE with that Absolutely gonna have to try this one.
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I've always used panko for a, crust. Never thought about using potato flakes. BRILLIANT. This looks fantastic. Chicken, Matza, Parm, Basil, Marinara. what's not to LOVE with that Absolutely gonna have to try this one.
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sam_cooking
Please, Please show different meats in different recipes. Ideas with Pheasant, Ox, Buffalo, Venison. Maybe other meats you haven't done. My husband and I love you the content and all the crew.
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Please, Please show different meats in different recipes. Ideas with Pheasant, Ox, Buffalo, Venison. Maybe other meats you haven't done. My husband and I love you the content and all the crew.
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FreeBird614Two
The critical stage is dredging. i have difficulty getting the coverage even and probably am doing this wrong, I end up with more on my fingers than on the chicken. guess I need practice.
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The critical stage is dredging. i have difficulty getting the coverage even and probably am doing this wrong, I end up with more on my fingers than on the chicken. guess I need practice.
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jackdorsey4850
Dear Chef Sam,
Have I a recipe for you
Italian Cheesy Fried Rice Balls
Appwtizer Recipe/ How to make
Crocchette diRiso ( recipe - on pasta grammar web page )
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Dear Chef Sam,
Have I a recipe for you
Italian Cheesy Fried Rice Balls
Appwtizer Recipe/ How to make
Crocchette diRiso ( recipe - on pasta grammar web page )
reply
canam111979
I looked at the grocery store today and no where are there potato flakes. All of the instant potatoes are more like granules, very small. Where can a guy find potato flakes
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I looked at the grocery store today and no where are there potato flakes. All of the instant potatoes are more like granules, very small. Where can a guy find potato flakes
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glenblackburn1991
Did you garlic butter the bread Sam Might add another level of flavour to the dish. Not that it would need it, but you are all about taking it to the next level: ).
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Did you garlic butter the bread Sam Might add another level of flavour to the dish. Not that it would need it, but you are all about taking it to the next level: ).
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buddypendleton2336
You need to add a slice of Provolone and melt it under a broiler for 30 seconds or so to hold that together on the bread. Crap was steady falling out on the ground.
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You need to add a slice of Provolone and melt it under a broiler for 30 seconds or so to hold that together on the bread. Crap was steady falling out on the ground.
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KentBunn
Lets take and get it nice and crispy, then chop it up into little pieces so that you can't actually tell that it's crispy anymore at all.
That's just pointlessly messy.
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Lets take and get it nice and crispy, then chop it up into little pieces so that you can't actually tell that it's crispy anymore at all.
That's just pointlessly messy.
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davidpeterson8821
Love the way everything gets a chance to work with each other in this chopped chicken parm! I think that that's the secret! What a great sandwich!
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Love the way everything gets a chance to work with each other in this chopped chicken parm! I think that that's the secret! What a great sandwich!
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FBecker46
I picked up Forbidden Chef Secrets book a few days ago and it’s already helped me level up in the kitchen. The spice and sauce tips are worth it alone.
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I picked up Forbidden Chef Secrets book a few days ago and it’s already helped me level up in the kitchen. The spice and sauce tips are worth it alone.
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