Fried Chicken Sizzler Recipe Chicken Sizzler Recipe

Check out chicken piccata recipe too.

About this Recipe

A sizzler is a one-dish meal in which meats and vegetables are cooked in a sauce on a hot metal plate. The dish is described as an open-roasted, grilled, or shallow-fried piece of meat, chicken, fish, or vegetable patty served on an oval-shaped metal or stone hot plate resting on a wooden base. The term sizzler is derived from the sizzle heard after heating the dish under a grill. Firoz Erani invented the Indian sizzler in Mumbai in 1963, and his restaurant near Excelsior Cinema was called Sizzler.He was inspired by an American version of Japanese Teppanyaki at a restaurant in California called Sizzler. Tachiko, Firozs second wife, was Japanese. They closed their restaurant Sizzler and relocated tothe Isle of Man in 1967. Firozs son Shahrookh Erani continued the sizzler tradition by opening; Touch on Warden Road the same year. In 1971, he relocated to Pune and opened The Place: Touche, a new restaurant. The restaurant is still popular today, is managed by Farida Vachha, and claims to be Indias first sizzler restaurant. Similar Continental Recipes, Continental Baked FishMashed Potatoes with Chicken Mustard Cream Sauce If you want any other kind of sizzler please mention it in the comment so I can give it a go. And also I never run out for ideas for my continental food series.

Ingredients for Fried Chicken Sizzler

Chicken:

Chicken Breast - 1 Salt to taste Oregano - ½ tsp Red Chilli Flakes - 1 tsp CornFlour / Cornstarch - 1 tblspn Water - 3 tblspn Panko Breadcrumbs - ½ cup Oil - 3 tblspn

For Onion Cream Sauce:

Butter - 1 tblspn Garlic - 1 clove chopped finely Onion - ½ a medium size finely chopped Salt to taste All Purpose Flour / Maida - 1 tblspn Red Chilli Flakes - ½ tsp Oregano - ½ tsp Parsley - 3 tblspn finely chopped Milk - 1 cup

Chicken Breast :Chicken breasts are prone to drying out when overcooked, so they should be cooked quickly over high heat. Cooking chicken breasts in a skillet, stir-frying, roasting/baking, or grilling are the best options. Oregano :It has a strong, pungent aroma and flavour and should be used with caution. In cooking, both fresh and dried forms of the herb are used. Oregano is anti-inflammatory and has the ability to kill certain infections. It is high in dietary fibre, as well as vitamins A, C, K, and iron. Cornflour:When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. Milk:Milk serves several purposes in baked goods. It provides liquid to hydrate the dry ingredients, adds flavour, aids browning, and softens texture. Butter :Butter has its own distinct flavour. Because butter is soft, creamy, and rich with just a hint of sweetness, the term buttery is frequently used to describe other foods.