Description
Classic Chicken Kiev featuring tender chicken breasts stuffed with herby garlic butter, coated in crispy panko breadcrumbs, shallow-fried to a golden brown, then finished in the oven for juicy, flavorful results. This dish is perfect for an impressive yet home-cooked meal that combines rich, buttery center with a crunchy crust.
Ingredients
Scale
For the Garlic Butter Filling:
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
For the Chicken:
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving:
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined to create a flavorful garlic butter.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm. Refrigerate until firm, then cut into two equal batons lengthwise.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper. Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm. Season both sides evenly with salt and pepper.
- Stuff and Roll the Chicken: Place one baton of garlic butter in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly with the seam on the underside to seal the butter inside.
- Wrap and Freeze: Wrap each chicken roll tightly in cling film, twisting the ends to form a firm log shape. Freeze for 30 minutes until firm but not fully frozen to help maintain shape during cooking.
- Bread the Chicken: Set up three bowls—one with flour, one with the whisked egg, and one with panko breadcrumbs. Remove the chicken rolls from cling film. Coat each roll first in flour, shaking off the excess, then dip in egg letting excess drip off, and finally roll in breadcrumbs, pressing gently to adhere the coating.
- Freeze Again: Return the breaded chicken rolls to the freezer for another 30 minutes to firm up. This step helps the coating stick and prevents butter leakage during frying.
- Fry the Chicken: Preheat the oven to 180°C (350°F). Heat canola or vegetable oil in a heavy-based pot to 190°C (375°F). Carefully lower the chicken rolls into the hot oil and fry each side for approximately 2-3 minutes until golden brown and crispy.
- Bake to Finish: Transfer the fried chicken onto a rack set over a baking sheet. Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F) ensuring the chicken is cooked through and the butter inside melts perfectly.
- Rest and Serve: Allow the chicken Kiev to rest for 2 minutes to let juices redistribute. Garnish with finely chopped parsley and serve hot for a delicious meal experience.
Notes
- Use unsalted butter to control salt levels in the filling. Omit added salt if salted butter is used.
- Pounding chicken breasts to an even thickness ensures even cooking and easier rolling.
- Double freezing (once after shaping and once after breading) helps maintain the shape and prevents butter from leaking during frying.
- Frying at the correct oil temperature creates a crispy coating without absorbing too much oil.
- Baking after frying ensures the chicken cooks thoroughly without burning the outer crust.
- Use a thermometer to check the internal temperature for food safety and best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: European
