Chicken Kiev Recipe

If you’re wondering what Chicken Kiev is, all you need to know is this: it’s crumbed and fried chicken stuffed with melting garlic butter. Totally retro, totally simple but totally fabulous and quite possibly the greatest use of chicken breast, ever!

The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is keep firmly in place. Yep, it’s that easy! {Bonus no deep frying option provided}

Stuffed things are good things. Dumplings. Profiteroles. Samosas. The anticipation of cutting into something that looks so plain and unassuming on the outside to reveal something wickedly good on the inside, is like opening a tantalising birthday present.

Of all the stuffed chicken dishes in this world, Chicken Kiev is surely the king of them all! Stuffed with rich garlic butter, this Russian beauty is all kinds of incredible. Cutting through that crunchy, golden breadcrumb crust and into the juicy chicken flesh, a river of molten butter oozes from the meat across your plate – it’s a heart-stopping moment of joy that few things in this world can rival. In fact, right now I can’t think of anything that does!!!

Do you have to deep fry?? For a true Kiev experience, yes you do. BUT for the very best full baked no-fry option using a much loved breadcrumb toasting method used in this Chicken Tenders recipe, see Note 6 of the recipe card!

Chicken Kiev

Recipe video above. The trick to ensuring the melted butter stays firmly sealed inside Chicken Kiev? Partially freezing the chicken. Stops the chicken from moving as you handle it for coating / cooking which ensures the chicken remains sealed and keeps the molten river of garlic butter inside!For a real Kiev experience, you do need to deep fry. BUT for the very best healthier baked option, see Note 6.

Prep: 30min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 28 g, calories 773 kcal, Protein 59 g, Fat 46 g, Saturated Fat 25 g, Trans Fat 2 g, Cholesterol 334 mg, Sodium 1338 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 6 tbsp / 90g unsalted butter (, softened (or salted butter))
• 2 tsp parsley (, finely chopped)
• 2 garlic cloves (, very finely minced (2 tsp))
• 1/4 tsp salt ((skip if using salted butter))
• 2 x 220 – 250g (7 – 8oz) chicken breast (, skinless and boneless (Note 1))
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg (, lightly whisked)
• 1/4 cup flour
• 1 cup panko breadcrumbs ((Note 2))
• Oil for frying (, canola or vegetable oil (~4 cups / 1 litre))
• Parsley (, finely chopped (garnish))

Instruction:

1. Garlic butter filling: Place ingredients in a bowl and mix until combined.
2. Shape and chill butter: Scrape butter on to a small sheet of baking / parchment paper and roughly shape into 10 x 6cm / 4 x 2.4″ rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.
3. Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2″ thickness using a meat mallet (Note 4 for tips!)
4. Season: Sprinkle each side of the chicken with salt and pepper.
5. Stuff and roll up chicken: Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.
6. Wrap and partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid. (Note 5)
7. Crumb: Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.
8. Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).
9. Preheat oven to 180°C / 350°F. Place a rack on a tray.
10. Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 – 3 minutes). It will still be raw inside.
11. Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F. Pierce the top so you don’t cause butter leakage!
12. Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!

Chicken Kiev

FAQ

What is traditionally served with Chicken Kiev?

1. Mixed green salad. …
2. Mashed potatoes. …
3. Homemade chips. …
4. Roasted vegetables. …
5. Steamed broccoli. …
6. Fluffy white rice. …
7. Your favourite pasta shapes. …
8. Some final thoughts on what to serve with chicken kiev.

What is the difference between Chicken Kiev and Cordon Bleu?

How do you stop Chicken Kiev from leaking?

Is Chicken Kiev a Russian or Ukrainian dish?