• Published on Aug 21, 2019
  • 🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking - pleading? - 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 - two new shows every week!) 👏👏
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    Chicken Parm
    Total: 2 hr 30 min (includes brining time)
    Active: 1 hr
    Yield: about 4 servings
    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
    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 sauté 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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Comments • 7 892

  • Grust
    Grust 14 minutes ago

    I guess 940 people judged him.

  • arjnsdca
    arjnsdca 2 hours ago

    I love W! Glad to see her back! I do my sauce & cheese on the side, so there’s no time for sogginess!

  • Colin Velius
    Colin Velius 17 hours ago

    Cutthroat Kitchen was amusing at first, but got stale real fast. I'm glad we're returning to the glory days of making cooking a science again.

  • Kyle Richards
    Kyle Richards 23 hours ago

    so glad this show is back!

  • Sahgee
    Sahgee Day ago

    Why did i enjoy this and the mustache pulling bit so daggone much 😭💜 oh alton how ive missed thee!

  • Rachel Barton
    Rachel Barton Day ago

    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 😍

  • Maverick21FM
    Maverick21FM Day ago

    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!

  • Charles Williams

    That’s not Alton Brown; it must be his grandfather.

  • Kayla Gordon
    Kayla Gordon 2 days ago +1

    This makes me so happy! Welcome back!!

  • The Girl Who Wears Pants

    Why did I secretly want Tomato Tommasino to be Bobby Flay?

  • Ryan Walsh
    Ryan Walsh 2 days ago

    Return of a classic! Practical advice delivered in an engaging way. Love AB!

  • djwaglmuffin
    djwaglmuffin 2 days ago

    I hate canned tomatoes...always taste like metal to me. :

  • Brastius
    Brastius 3 days ago

    W made 936 alternate accounts just to downvote this video.

  • DigitalSynapse0101
    DigitalSynapse0101 3 days ago

    Alton is back? Awesome! Much better than some deep fried mayonnaise guy advocate.

  • Artur Lukin
    Artur Lukin 4 days ago +8

    What an amazing episode Alton! The new Good Eats feels modern, yet still preserves the essence of the original show. Keep up the great work!

  • pipbuster
    pipbuster 4 days ago

    At the dinner table scene, I was waiting for a cameo appearance of Peyton Manning singing "Chicken Parm You Taste So Good"... @AltonBrown #AltonBrown

  • Adam Churvis
    Adam Churvis 4 days ago

    The very best part about making "glove hands" from a repeated caking of flour, egg, and bread crumbs is after the breading is done you get to chase the small children around the house like Frankenstein and they all run away screaming, "GLOVE HANDS!!! GLOVE HANDS!!! GLOVE HANDS!!!" just before the mother runs into the room and says, "Who are you, and what are you doing in my house?!"

  • Adam Churvis
    Adam Churvis 4 days ago

    Expertly done, sir! I missed you. Great to have you back.

  • Samantha Redd
    Samantha Redd 4 days ago

    I forgot how much I loved this show! Def needed in my life!!!

  • Oshit Irwin
    Oshit Irwin 4 days ago

    Goddam that l/d r

  • Bradley Nugent
    Bradley Nugent 4 days ago

    Best cooking show in the history of cooking shows, it has been gone too long

  • Skiddy Macon
    Skiddy Macon 4 days ago

    This feels like a Jontron video. I the style.

  • Douglas Curtis
    Douglas Curtis 4 days ago

    are these all gonna be on youtube? Y'all ALMOST made me buy cable again

  • Daniel Wayne
    Daniel Wayne 4 days ago

    This brings back good memories.

  • Artful Cooking with Dawn

    Woah, woah, woah, did he just hate on Tyler Florence! Savage

  • Anon
    Anon 4 days ago

    So happy to see scabigail!

  • Dex Jones
    Dex Jones 4 days ago

    I'm so glad the mad genius is back to playing the good guy.

  • spencerdasilva
    spencerdasilva 4 days ago

    13:12 I’ll just drop this time stamp right here and say nothing...

  • Shody T
    Shody T 5 days ago

    The only cooking show I enjoy, glad he's back

  • joshmbrown42
    joshmbrown42 5 days ago

    I feel like the new intro could use a bit more color. Maybe some green?
    Still, looks like it'll hold up better over time than the old one.

  • Durch
    Durch 5 days ago

  • HellJustFroze
    HellJustFroze 5 days ago

    The only cooking show I ever have, and ever will watch.

    I've missed you, Alton. We all have.

  • Benjamin Harbour
    Benjamin Harbour 5 days ago

    So, does anyone know where Alton got his flame styled mixer? Are those decals, or did it come like that?

  • BA
    BA 5 days ago


  • Shackaloo
    Shackaloo 6 days ago +4

    Who the hell is hitting the thumbs down?🙄
    Alton Brown & Good Eats is a classic!

    • Brastius
      Brastius 3 days ago

      Kids who have never watched it, or people angry that it's not broadcast in their native language. Or just assholes.

  • Maderyne
    Maderyne 6 days ago

    favorite moment? the whole video!!

  • Chris Thomas
    Chris Thomas 6 days ago

    wish they would remove him and Bobby Flay......lets get passed being dramatic for the sense of entertainment and get back to COOKING.. He is not inspiring or even remotely interesting. Just trying too hard to be the Simon Cowell of the food network... He is the reason I stopped watching the food network.

  • Gulf Relay
    Gulf Relay 6 days ago

    Koko Karl is back as well? How about W?

  • Scrap5000
    Scrap5000 6 days ago

    I'm so proud of you for knowing San marzano tomatoes.

  • Michael J
    Michael J 6 days ago

    Likely the best, down to earth and relatable, cooking show to have ever aired! As most of us are disconnected from cable, air it on YT and watch your subscriber count & revenue skyrocket, @FoodNetwork.

  • mrnickbig1
    mrnickbig1 6 days ago

    I found out Alton did an episode that featured tomatillos, though I did not see it. Did he finally ADMIT that tomatillos are, in fact, closely related to tomatoes, and that Cape Gooseberries are, in fact, not real gooseberries? Or, should I ask Bobby Flay to chide him again over his lack of food knowledge?

  • shaninnmarie
    shaninnmarie 6 days ago +1

    Alton, you must be back in the South because I see you with your Publix bread crumbs.

    Edit: And your Publix mayo and potato chips.

  • Katherine Tillery
    Katherine Tillery 6 days ago

    I love learning about the food from a science level to a history level. I loved this show so much. So sad when it stopped. I hope it starts a food network revamp. I used to love watching the network now it's just boring competitions.

  • JC Barton
    JC Barton 6 days ago +1

    About TIME!! though, it looks like Alton Brown is about to turn in Neo and join Mr. Smith 🤔

  • jon hillman
    jon hillman 6 days ago

    alton brown and good eats improved my life by giving me the know-how to make better food. thanks for this.

  • Fiction Addiction
    Fiction Addiction 6 days ago

    My favorite food network show

  • Greg Evans
    Greg Evans 6 days ago

    OMG, Alton I am so glad you are back. Everything I ever learned truly useful about cooking was from Good Eats!

    GRANDIOSE _ 6 days ago

    Alton Brown is the Bill Nye of cooking shows.

  • Doodah Gurl
    Doodah Gurl 6 days ago +4

    I was wondering if W would make an appearance and there she is on the first episode! I loved her in the original Good Eats.

  • Michael Grumbach
    Michael Grumbach 7 days ago

    Hey, Alton!
    So glad you're back!
    I love your style and all the science and history you bring to us in every episode.
    I was wondering if you have any interest in improving foods for those of us who are avoiding breads, sugars, and various thickening agents that can be very damage to gut and overall health and well being.
    If not, oh well, we still love what you do.
    Take care

  • Material Defender
    Material Defender 7 days ago

    Awesome watch! Is that a Glaschutte?

  • TheGrowGeek
    TheGrowGeek 7 days ago

    Awesome 😎

  • Louise Heiwood
    Louise Heiwood 7 days ago

    The nostalgia is too much =^//^= good to have you back, felt like a kid again and excitedly watched with my fiancé... now we’re both hungry lol

  • James Bailey
    James Bailey 7 days ago +4

    I was talking to my friend just earlier today about Alton Brown, and this pops up on my recommended.

    To whatever FBI agent assigned to me, thank you.

    • Off Road
      Off Road 4 days ago

      Big brother is always watching my friend.

  • evporretta
    evporretta 7 days ago +1

    Stopped watching the Food Network when entertaining, informative shows like Good Eats disappeared. Thanks for bringing it back. Now I’m inspired to make this. 😊

  • Stephen Pelo
    Stephen Pelo 7 days ago

    I used Cento San Marzano tomatoes. Not DOP but imported from Italy. Did everything step by step with garlic bread! My home smells like heaven and the dish is unreal! I play good eats while my kids play and they love getting involved in the show! Thank You!

  • kagondemon
    kagondemon 7 days ago

    I made this, the general consensus with my family was it was the best they've had. From a cooking perspective not sure its entirely worth the effort. To me the shining star of the recipe is the sauce, going to try it on homemade pizza this week.

  • Mark Swayne
    Mark Swayne 7 days ago

    Instead of mozzarella and fontina mix, I would recommend using quest Oaxaca-a Mexican cheese sold in large knots. It has the smooth melting quality of fontina, with a clean fresh milk flavor and stringing of a good mozzarella. I use it all the time for pizza and lasagna.
    Glad to have new Good Eats! I've missed the show.

  • themocaw
    themocaw 7 days ago

    I feel like we missed a great opportunity for a Breaking Bad reference when Alton met up with his supplier for tomatoes.

  • Curtis Hollerback
    Curtis Hollerback 7 days ago

    Everyone KNOWS, Roswell, NM IS THE cheese capital (ol) of the whole universe!