Chicken Kiev
Chicken Kiev is crispy, golden-fried chicken stuffed with lemony garlic herb butter. It’s crunchy on the outside, juicy on the inside, and totally delicious!
Servings: 4 servings
Ingredients
For the Butter
- 6 tablespoons unsalted butter softened
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon lemon zest optional
For the Chicken
- 4 chicken breast fillets about 6 ounces each
- 1 cup all purpose flour
- salt and freshly ground black pepper to taste
- 2 large eggs beaten
- 2 cups panko breadcrumbs
Instructions
- Combine the butter ingredients. Add softened butter, garlic, and parsley in a bowl. Stir well until combined. If you are using lemon zest, now is the time to add it.
- Chill. Place the butter on a piece of plastic wrap. Roll it into a log shape and twist the ends of the plastic wrap. Refrigerate the butter until firm.
- Pound the chicken. Place chicken breasts between two pieces of plastic wrap (one at a time) and pound with a meat mallet to ¼-inch thickness. Season the chicken to taste with salt and pepper.
- Roll the chicken. Cut the butter into four equal pieces. Place one piece of butter in the center of the pounded chicken. Fold the sides of the chicken breasts over the butter and roll from the narrower side until you have a log shape. Repeat with the remaining butter and chicken breasts. Wrap the prepared chicken with plastic wrap and freeze for 30 minutes. In the meantime, prepare the breading station.
- Prepare the breading station. Add flour in a shallow wide bowl, with a pinch of salt and pepper. Stir to combine. Whisk the eggs with a pinch of salt and pepper in a separate bowl and add the panko breadcrumbs into the third bowl.
- Coat the chicken. Carefully remove plastic wrap from the chicken. Coat the chicken with flour, then eggs, shaking off the excess eggs. Finally, coat the chicken with panko breadcrumbs.
- Fry the chicken. Heat oil in a deep fryer to 375ºF. Meanwhile, preheat the oven to 350ºF. Fry the chicken for 1-2 minutes per side or until golden.
- Bake the chicken. Place a wire rack on top of the baking sheet. Add the fried chicken breasts to the wire rack and bake for 15 to 20 minutes or until the inner temperature reaches 165ºF. Allow the chicken to rest for 5 minutes before serving and cutting.
Notes
- Mixing the butter: You can use a mortar and pestle to combine the butter with garlic and herbs.
- Breadcrumbs options: If you do not have panko breadcrumbs, classic plain breadcrumbs will also work.
- Freeze the chicken: Do not skip the freezing step – this is important as the chicken will become firmer, and you can coat it nicely with the breading ingredients.
- Adding flavor: Lemon zest is not traditionally used in chicken Kyiv but will give an amazing twist to this classic dish.
Nutrition
Calories: 611kcal | Carbohydrates: 46g | Protein: 46g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 452mg | Potassium: 774mg | Fiber: 2g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg
