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Chicken Kyiv
A classic Ukrainian dish featuring tender chicken breasts stuffed with a rich, herb-infused butter. When sliced, the warm, herby butter gushes out, creating a delightful contrast with the crispy, golden-brown breadcrumb coating. This recipe requires careful preparation and chilling to ensure the butter stays contained during cooking.
🧂 Ingredienser
- 4 large Chicken breasts(boneless, skin-on or skinless (skin-on will yield a crispier result), about 170-200g each)
- 120 g Unsalted butter(very cold, cut into 4 equal pieces)
- 3 tablespoons Fresh parsley(finely chopped)
- 2 tablespoons Fresh dill(finely chopped)
- 2 cloves Garlic(minced very finely or grated)
- 1/2 teaspoon Salt(plus more for seasoning chicken)
- 1/4 teaspoon Black pepper(freshly ground, plus more for seasoning chicken)
- 1 cup All-purpose flour(for dredging)
- 2 Large eggs(lightly beaten with 1 tbsp water)
- 2 cups Panko breadcrumbs(for coating (Panko provides superior crispiness))
- enough for frying Vegetable oil or other high smoke point oil(approximately 3-4 inches deep in a heavy-bottomed pot)
👨🍳 Fremgangsmåde
- 1
Prepare the herb butter: In a small bowl, combine the very cold butter, chopped parsley, chopped dill, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined. Divide the mixture into 4 equal portions and shape each portion into a log about 7-8 cm long and 1.5 cm thick. Wrap each log tightly in plastic wrap and place them in the freezer until completely solid, at least 1 hour.
⏱️ 15 minutes prep, 1 hour freezing - 2
Prepare the chicken: Place one chicken breast on a cutting board. Carefully slice horizontally through the thickest part of the breast, stopping about 1 cm from the other side, to create a pocket (like butterflying). Open the breast flat. Cover the chicken breast with plastic wrap and gently pound it with a meat mallet or rolling pin to an even thickness of about 0.5 cm. Be careful not to tear the meat. Repeat with the remaining chicken breasts. Season both sides of each flattened chicken breast with salt and pepper.
⏱️ 20 minutes - 3
Stuff and shape the chicken: Remove the frozen herb butter logs from the freezer. Place one frozen butter log at one end of a flattened chicken breast. Carefully fold the chicken breast over the butter log, tucking in the sides to completely enclose the butter. Ensure there are no gaps or openings where the butter can leak out. Gently shape the chicken to resemble its original breast form. Repeat with the remaining chicken breasts and butter logs.
⏱️ 10 minutes - 4
Bread the chicken: Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second dish, whisk the eggs with 1 tablespoon of water. Place the panko breadcrumbs in the third dish. First, dredge each stuffed chicken breast in the flour, ensuring it's fully coated, and shake off any excess. Then, dip it into the beaten egg mixture, letting any excess drip off. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to help the crumbs adhere. For a more robust coating, repeat the egg and breadcrumb steps (egg, then crumbs) to create a double crust. Place the breaded chicken breasts on a plate or baking sheet.
⏱️ 15 minutes - 5
Chill the breaded chicken: Place the breaded chicken breasts in the freezer for at least 1 hour, or until the coating feels firm and the chicken is very cold. This step is crucial to prevent the butter from melting out during frying. You can also refrigerate them for 2 hours if freezing is not an option, but freezing is preferred.
⏱️ 1 hour freezing - 6
Fry the chicken: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully lower 2 chicken breasts into the hot oil using tongs or a spider strainer. Fry for about 6-8 minutes, turning occasionally, until the breadcrumbs are a deep golden brown and crispy. The internal temperature of the chicken should reach 74°C (165°F). If the exterior is browning too quickly before the chicken is cooked through, you can transfer it to a preheated oven at 180°C (350°F) for an additional 5-10 minutes to finish cooking. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken breasts.
⏱️ 15-20 minutes - 7
Serve immediately: Chicken Kyiv is best served hot, as soon as it comes out of the fryer, allowing the molten herb butter to flow when cut. Garnish with fresh herbs if desired.
⏱️ 5 minutes
💡 Professionelle Tips
- ✓Ensure the butter is very cold and completely frozen before stuffing. This is the most critical step to prevent leaks.
- ✓When pounding the chicken, aim for an even thickness. Too thin and it might tear; too thick and it may not cook through.
- ✓Seal the chicken tightly around the butter. Any small opening can lead to butter leakage during frying.
- ✓The double breading and thorough chilling are essential for creating a robust, crispy crust that holds the filling.
- ✓Use a thermometer to ensure the oil is at the correct temperature. Too low and the chicken will be greasy; too high and the crust will burn before the chicken cooks.
- ✓Do not pierce the chicken with a fork while cooking, as this will allow the butter to escape.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a small amount of grated Parmesan cheese or a pinch of cayenne pepper to the herb butter mixture for extra flavor.
- Experiment with different fresh herbs like chives or tarragon in the butter.
- For a richer flavor, use clarified butter for frying.