Food Network
🚨 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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Get the recipe:
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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  • Zonidedotcom

    i like this guy

  • RMJ1984

    Thank GOD lord and savior for inventing VPN!. Else i could not watch this. FREEDOM!!!

  • Matt M
    Matt M

    Finally got around to watching Showtime's "Homeland" this past week -- and Holy MI6, there was W in a CIA staff meeting! No kidding, it's definitely her.

  • CaptainTalon448

    Is it just me or does Alton look like the gritty rebooted version of himself?

  • Threads of History
    Threads of History

    Alton got inked?!?! Something's written on his arm at 12:35.

  • WhiskeredBope

    I love so much about this show, but one thing that always confuses me a bit is how our dear friend Mr. Alton Brown uses so many single-use items. It would be really neat if he would be so kind as to help share some more reusable alternatives to things like plastic wrap, freezer bags and paper towels. In any case, it would be nice if Food Network did something special to acknowledge the climate strike when America is responsible for so much of the waste produced on this planet.

  • samdon815

    Not being Italian puts you at a disadvantage when discussing food, especially Italian food.

  • Dangergirl Falconshark
    Dangergirl Falconshark

    Omg! Yay!!!!!

  • Shadow runner
    Shadow runner

    0:44 *N U T*

  • Janice Rigsbee
    Janice Rigsbee

    He's back!!!

  • Bob P
    Bob P

    Way to go Alton...happy to see you here. Thanx, and along with your funky theme song too. 👏👏👍👍

  • Forging Strength
    Forging Strength

    Is Alton Brown going for the Walter White look?

  • Vicki Rizzo
    Vicki Rizzo

    Why is this not on TV. The cheap bastards at food network don’t want to back a proven winner? Jerks!

  • Briibruh

    When Alton uses Publix groceries. KreyGasm

  • OkamiYojimbo89

    Oh how I have missed this gem of a show

  • Onion Chip
    Onion Chip

    I take it Deb won't be back.

  • markiangooley

    I’m told that San Marzano tomatoes aren’t that good raw but improve a lot when cooked. I’ve never tested that.

  • nynvieealmere

    totally missed you Alton, been waiting impatiently for your show to come back. You taught and inspired me, tyvm.

  • Suzann

    Alton Brown is the only Food Network chef who has stood the test of time.

  • Suzann

    Alton Brown, I know you have other things you'd rather be doing with your life right now, but please continue doing Good Eats!

  • Jay A
    Jay A


  • webmillions

    Koko Karl! 😂🤘🏻

  • Beetle In A Bottle
    Beetle In A Bottle


  • Danica Meyer
    Danica Meyer

    When I was about three (or so my parents say), when the theme would come on and the snapping would start, I couldn't snap so I tapped my fingers together and clicked my tongue. XD So when I watched this video with Dad for the first time, I did the same thing... Thank you so much for bringing this show back. I was so excited when Dad announced that the first "the return" episode was out, and this show was pretty much my life when I was little. Oh, and thank you, Alton Brown. I'm so happy you're back. And if you're new to this show... Welcome. What a journey you have ahead of you.

  • Yohan Scoobuko
    Yohan Scoobuko

    This dude was my childhood.... I had a weird childhood

  • Flavorsome!

    I like it new ideas when it comes to chicken recipe

  • Milford Civic
    Milford Civic

    It's great this show is back. Sick of all the competition and reality garbage shows.

  • waRr3nxx

    I love the Indiana Jones reference lol

  • Grust

    I guess 940 people judged him.

  • arjnsdca

    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

    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

    so glad this show is back!

  • Sahgee

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

  • Rachel Barton
    Rachel Barton

    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

    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
    Charles Williams

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

  • Kayla Gordon
    Kayla Gordon

    This makes me so happy! Welcome back!!

  • The Girl Who Wears Pants
    The Girl Who Wears Pants

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

  • Ryan Walsh
    Ryan Walsh

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

  • djwaglmuffin

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

  • Brastius

    W made 936 alternate accounts just to downvote this video.

  • DigitalSynapse0101

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

  • Artur Lukin
    Artur Lukin

    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

    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

    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

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

  • Samantha Redd
    Samantha Redd

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

  • Oshit Irwin
    Oshit Irwin

    Goddam that l/d r

  • Bradley Nugent
    Bradley Nugent

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

  • Skiddy Macon
    Skiddy Macon

    This feels like a Jontron video. I the style.

  • Douglas Curtis
    Douglas Curtis

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

  • Daniel Wayne
    Daniel Wayne

    This brings back good memories.

  • Artful Cooking with Dawn
    Artful Cooking with Dawn

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

  • Anon

    So happy to see scabigail!

  • Dex Jones
    Dex Jones

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

  • spencerdasilva

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

  • Shody T
    Shody T

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

  • joshmbrown42

    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

  • HellJustFroze

    The only cooking show I ever have, and ever will watch. I've missed you, Alton. We all have.

  • Benjamin Harbour
    Benjamin Harbour

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

  • BA


  • Shackaloo

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

    • Brastius

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

  • Maderyne

    favorite moment? the whole video!!

  • Chris Thomas
    Chris Thomas

    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

    Koko Karl is back as well? How about W?

    • Gulf Relay
      Gulf Relay

      Yaaaayyy! W!

  • Scrap5000

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

  • Michael J
    Michael J

    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

    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

    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.

    • Frank F
      Frank F

      shaninnmarie he films Good Eats in Georgia.