Name: Gordon Ramsay’s Sandwich Challenge: Can Richard Blais Take it To the Next Level?
Uploaded: 2025-06-17T16:54:14.000Z
Duration: 14 min 22 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

That's the sound you want to hear when you're doing fried chicken.

Participle clauses

Richard, happy to see you on the greens again, getting that handicap down.

How many days a week do you play golf, kid?

I'd like to see how you can take your famous, delicious fried chicken sandwich to the next level.

Now, honestly, I don't want to see a sort of standard run of the mill chicken sandwich.

Show me that Richard Blaise has the ingenuity and the hustle to create something stunning.

Welcome to Next Level Kitchen, where Gordon Ramsay is challenging the mentors of Next Level Chef to make dishes that can take your cooking to the next level.

And today, I'm showing you a dish I'm really excited for because it's a marriage of things I love.

I'm calling it my Stuffed Chicken Caesar Salad Sandwich.

First thing we're going to do is we are going to fry our chicken.

So we start our chicken by marinating in some buttermilk.

So I have some chicken thighs that are marinating in buttermilk.

It's great because the buttermilk has a natural acidity to it, a sweetness.

And you're actually starting to kind of cook the chicken in the buttermilk.

That's going to keep it super, super tender.

Now, I have a couple of tricks that I like to put into my buttermilk mixture as well.

Well, it's pickle juice, but I'm on the top level of Next Level Chef.

It's cornichons, which are sweet pickles.

But they just sound super, super fancy, right?

So I'm going to take a little bit of sweet pickle juice, the cornichon juice, and I'm going to add that to this buttermilk mixture.

And because I want to have some seasoning in here too, I'm going to add a dash of my favorite hot sauce.

Because you want to season everything as you're cooking a little bit as you go.

Buttermilk, hot sauce, a little bit of cornichon juice, and these chicken thighs.

You can actually do this a couple hours before.

You can do it in the moment or you can do it the night before.

And then we're going to simply take that chicken and we're going to add it to what's called our dredge.

This is flour that we're going to season.

A little bit of salt, a little bit of pepper, a little bit of garlic, a lot of garlic.

I love garlic in my chicken, quite honestly.

Our chefs use too much of this stuff sometimes.

I'll be honest with you, cayenne scares me.

Cayenne, the dried spice, is super, super fancy.

So if you're worried about adding too much spice to something or an ingredient you want to be really mindful of, always add it to a spoon or your hand first, then add it to the thing that you want to season so you don't accidentally dump a bunch of a seasoning you don't want in something.

It's the cayenne, onion, garlic, salt, pepper, and AP flour.

I have my chicken thighs that are marinating.

Now what we're going to do really, really simply is tongs.

And then I just want to keep my hands generally dry here.

Make sure that the chicken is all lathered up in that buttermilk mixture.

And I'm just going to lay it down in this dredge.

And I actually like these little bits and pieces of the buttermilk get in the dredge.

And then real quick, we just want to make sure that our chicken gets all of this flour on it.

And you can actually do this part and let it sit in the fridge for a couple of hours.

And actually, if you let it sit in the fridge like this, it'll get more crackly as some of that flour sort of blooms and gets absorbed into the chicken.

This is also, yeah, the no hand washing way too.

If you get freaked out about raw chicken, I know you do.

This is a way to not make a massive mess by just using tongs and a fork right here.

One of our contestants did this last year, where they took this little, this mixture, and sort of added it.

They made these little, like, lumpy little bits, and they made a really delicious fried chicken.

And by adding these sort of layers of the batter to it, it's going to give it a nice, beautiful texture to it.

And really simply, with the fork, you want to be careful.

And you can kind of see all those little bits and pieces and the crackly little pieces on it.

All right, remember, the flour has been seasoned.

And now we're going to get on to making our sandwich.

So first thing I want to do is get my bread.

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Gordon Ramsay’s Sandwich Challenge: Can Richard Blais Take it To the Next Level?

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