Chicken Kiev
Chicken Kiev - crispy, golden chicken breasts wrapped around frozen garlic herb butter that melts into the juiciest, most flavorful center. Fried, then baked, this Eastern European classic is rich, comforting, and totally worth the extra steps.
Servings: 4
Calories: 656kcal
Equipment
Ingredients
Garlic Butter
- 8 tablespoons butter unsalted, softened
- 6 cloves garlic minced well
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons lemon juice freshly squeezed
Chicken Kiev
- 4 chicken breasts boneless and skinless
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs such as Panko
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- vegetable oil for frying
Instructions
- Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
- Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
- Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
- Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
- Heat the oil into a large saucepan or Dutch oven to 350℉. Preheat your oven to 400℉. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9x13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
Video
Notes
- Make-ahead tip: You can prep the garlic butter and freeze it days in advance. You can even assemble the chicken rolls, freeze them, and bread/fry/bake later when you’re ready to impress.
- Avoid leaks: Don’t skip the freeze. It helps seal everything together and keeps the butter inside where it belongs.
- Use a thermometer: The chicken should hit 165℉ internally. And if you hear sizzling inside your oven, that might be butter on the move.
- Storage: Leftovers can be stored in the fridge for 3–4 days, but the breading will soften. To crisp it back up, reheat in the oven at 350℉.
- Freezer-friendly: Once fully cooked, these freeze well for up to 3 months. Reheat straight from frozen in a 375℉ oven for about 25 minutes.
Nutrition
Serving: 1breast | Calories: 656kcal | Carbohydrates: 44g | Protein: 35g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1055mg | Potassium: 651mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1731IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 4mg
