Chicken that actually fits on a sandwich | Garlic and mustard aioli

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1 large chicken breasts
2 soft buns (I like brioche for this)
garlic (I do one clove per sandwich)
oil (I like olive oil but it’s strong)
mustard (I like dijon for this)
dill pickles
American cheese (IF you want to do the melt version I show at the end of the video)

Cut the chicken breast in two about 2/3rds of the way up from the skinny tail end. Butterfly both pieces. For a quick 30-60 min brine, dissolve 15g of salt (1 tablespoon of my kosher salt) in one cup (240mL) of cool water, along with an equal quantity of sugar. If you want to brine the chicken longer, like overnight, I’d cut the salt in half. Don’t worry if the salt doesn’t all dissolve immediately. Submerge the chicken and let brine.

To make the aioli, peel and chop the garlic as fine as you can. Sprinkle on some salt and use the side of your knife to grind the garlic down to a paste. Put the paste in a small bowl, along with a roughly equal quantity of mustard. Stir in oil, a little bit at a time, to form an emulsion. Put in as much oil as the garlic and mustard with emulsify. Watch the video to see how. This sauce will be very strong at first, but will mellow out in time. Make it the day before if you don’t like the heat of raw garlic.

Prepare a weight for flattening the chicken as it cooks — I wrap a brick in aluminum foil.

Remove the chicken from the brine and pat it dry. Season it with pepper and anything else you want, but no additional salt. Heat a pan until butter foams in it. Melt a thick film of butter into the pan, place in the chicken and smash down with the weight. Cook until the bottom is lightly golden brown and the chicken seems at least halfway cooked through — 2-3 minutes. Flip the pieces and cover again with the weight. A thermometer isn’t much use on something so thin, so I’d just cook it another couple minutes until the inside feels bouncy when you poke it, rather than squishy, and everything looks cooked from the outside. Give it one more quick final flip to kill surface bacteria, because the side you cooked first just touched the brick, which previously touched raw chicken. Take the pieces out to a plate or something — the interior will continue to cook as they rest.

Toast the cut sides of the bun in the pan if you want. Let the bread and the chicken cool for about 5 minutes before dressing the sandwich, because the emulsion of the aioli will break if you get it hot. I do bottom bun, lettuce, tomato, chicken, aioli, pickles, top bun — but you do you.

If you want, you can make a grilled sandwich by placing cheese around the chicken, returning the sandwich to the pan with plenty of melted butter in there, press with the weight until brown on the bottom, flip, repeat, flip again one time (because the brick touched the raw chicken).



  • Hey all, if you've looked through the comments on my previous video about how garlic works as an emulsifier, you know that learned people have issues with how I explain why the emulsion won't form if there's too much oil. Having reviewed their reasoning and my own, I stand by my characterizations. However, something I should have said in this video is that you absolutely can get away with just dunking in a ton of oil (up to a point) if you use a blender or some other kind of power tool to whiz it up. You'll still ultimately be limited by the proportion of oil and water and emulsifiers in there, but it's much easier to bash the oil into tiny droplets and get the emulsion going if you use a power tool. I think it's really quite easy to make such a small quantity of aioli with just a knife, a spoon and a bowl, so that's what I did here. I like to keep things simple. But you do you. If you want to learn more about these issues, see my previous video, and the comments:

    Adam Ragusea 24/10/2022 pm2:15
  • I thought you said its not fried chicken?

    PV 24/10/2022 pm2:15
  • wtf is up with the lighting around 6:00? it's beautiful! some strangely warm but not too warm light that makes the scene look like it wasn't professionally lit but also was

    DuckReconMajor 24/10/2022 pm2:15
  • If you slice the garlic in half long ways and take the little middle out (you'll see it), the garlic won't have as much punch. Better if you need to use a lot raw but don't want it to be as strong.

    Brandi Minor 24/10/2022 pm2:15
  • Saying garlic aioli is one of those bizarre redundant phrases. Ai (garlic) oli (oil)

    Duncan Morin 24/10/2022 pm2:15
  • Thumbnail and start of vid got me confused, tf is the difference between a burger and a sandwich cuz this is just a burger I could get at McDonald's…

    Azder 24/10/2022 pm2:15
  • Your “unhealthy” version was to melt two slices of cheese on it?

    abrim11 24/10/2022 pm2:15
  • One of the things I really appreciate in your videos is when you show what happens when things go wrong. Seeing that kind of contrast helps me understand the "happy path" better.

    Mike Capps 24/10/2022 pm2:15
  • aioli has garlic by default!!!!!!!!!!!!!!!!!!!

    SubSpruce 24/10/2022 pm2:15
  • adam working on his new fast food chain

    Cugz Arui 24/10/2022 pm2:15
  • Bread

    pickel rick 24/10/2022 pm2:15
  • Pickles blah

    Christopher Taylor 24/10/2022 pm2:15
  • I said I wanted a cheeseburger!

    Tony Casimiro 24/10/2022 pm2:15
  • Why not powerwash your brick and scrub it really hard with soap/water? Then you wont have to wrap it in foil every time. This is unless the brick like… crumbles a bit and gets brick particles in your food in which case yeah fair enough keep that thing wrapped

    Sartaj Dhaliwal 24/10/2022 pm2:15
  • I always find it funny when people equate tomato to ketchup. I know they share a main ingredient… but they taste nothing alike to me

    Davemike27 24/10/2022 pm2:15
  • ,

    Kai's Playlist 24/10/2022 pm2:15
  • "Vinegar leg is on the right"

    Major Karpov 24/10/2022 pm2:15
  • i thought it was ZAG-at, like saget

    mallory 24/10/2022 pm2:15
  • What in the fuck?! Why did you leave half your aioli on the outside of your mixing bowl, what is wrong with you!

    rebelwave100 24/10/2022 pm2:15
  • Hey Adam I know you're a normal guy like us who finds solutions to simple problems but instead of using a brick you can copy j.kenji lopez alt and use a chefs press they are basically metal clips that do the same job

    Robbie Larmour 24/10/2022 pm2:15
  • the culinary brick is like that one character in a show that appears once a season for no real reason, i love it

    tyler forde 24/10/2022 pm2:15
  • Dill?😤
    🍞 n butter.
    Other than that.
    Dead Robin.. Yum.

    Taz Krebbeks 24/10/2022 pm2:15
  • Mustard? gag

    Dynasty2201 24/10/2022 pm2:15
  • thats a burger not a sandwich

    Lachy Davidson 24/10/2022 pm2:15
  • I frankly love it when my chicken patty is too big for the sandwich. That way I can nibble the chicken off the sides before eating the sandwich

    DraccQueen 24/10/2022 pm2:15
  • Alton um Brown’s days are numbered. Ragusea’s where it’s at!

    Manheat 24/10/2022 pm2:15
  • Your tongs has raw chicken on it seeing as it was used to flip the raw side.

    Santouche Santouche 24/10/2022 pm2:15
  • I tried this today and added some mayo (helps with emulsion) and sambal oelek for spice to the aioli and used some pickled onions instead of tomato and this was hands down one of the best burgers I ever had. Perfection lies in Simplicity!

    Kevin Flummi 24/10/2022 pm2:15
  • 3:36 I guess that if you want decent quality mustard in the US, or if you are not sure, you go for Dijon mustard, but there may be plenty of good cheap local alternatives, especially in middle and east Europe, sich as Esina or Altenburger.

    fishbong 24/10/2022 pm2:15
  • Who puts pickles on something like that and ruin it?

    Looks good, BTW. Except for the dill.

    Kenneth Stone 24/10/2022 pm2:15
  • Did you season the tomato slice?

    Simon H 24/10/2022 pm2:15
  • I just made this for lunch and Jesus Christ it was good. I love grilled chicken sandwiches but doordashing them gets really expensive over time. I'm so glad to know how to make an amazing chicken sandwich now. I did end up leaving the aioli overnight, though. Thanks Adam!

    Daniel Hague 24/10/2022 pm2:15
  • How long until Ethan Chlebowski makes the video: "Why Adam Ragusea is wrong about chicken sandwiches" ??

    Jason S. 24/10/2022 pm2:15