Chicken Kiev
A classic Russian dish featuring tender chicken breasts pounded thin, filled with a luscious herb and garlic butter, then breaded and fried to a golden crisp. The signature molten butter center is a delightful surprise.
🧂 Ingredients
- 4 Boneless, skinless chicken breasts(About 170-200g each)
- 150 g Unsalted butter(Must be very cold, almost frozen)
- 4 cloves Garlic(Finely minced)
- 2 tbsp Fresh dill(Finely chopped)
- 2 tbsp Fresh parsley(Finely chopped)
- 100 g All-purpose flour(For dredging)
- 2 Eggs(Lightly beaten)
- 200 g Panko breadcrumbs(For coating; panko provides extra crispiness)
- 1 tsp Salt(Or to taste)
- 0.5 tsp Black pepper(Freshly ground, or to taste)
- 500 ml Vegetable oil or other high smoke point oil(For shallow frying)
👨🍳 Instructions
- 1
Prepare the herb butter: In a small bowl, combine the very cold butter, minced garlic, chopped dill, chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly until well combined. Divide the mixture into four equal portions and shape each into a small log or cylinder (about 5-7 cm long). Wrap each portion tightly in plastic wrap and freeze for at least 30 minutes, or until firm.
⏱️ 30 minutes (including freezing) - 2
Prepare the chicken: Place one chicken breast between two pieces of plastic wrap or inside a large zip-top bag. Using a meat mallet or the bottom of a heavy pan, pound the chicken breast to an even thickness of about 0.5 cm (1/4 inch). Be careful not to tear the meat. Repeat with the remaining chicken breasts. Season both sides of the pounded chicken with the remaining 1/2 tsp salt and 1/4 tsp pepper.
⏱️ 20 minutes - 3
Assemble the Kievs: Unwrap the frozen herb butter logs. Place one butter log horizontally near one end of a pounded chicken breast. Carefully fold the sides of the chicken breast over the butter, then tightly roll the chicken up from the butter-filled end, ensuring the butter is completely enclosed. Pinch and seal the edges firmly to prevent any leakage during cooking. Repeat with the remaining chicken breasts and butter logs.
⏱️ 15 minutes - 4
Bread the cutlets: Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second dish, whisk the eggs. Place the panko breadcrumbs in the third dish. Dredge each chicken roll first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to ensure an even coating. Place the breaded chicken rolls on a plate or baking sheet.
⏱️ 15 minutes - 5
Chill the breaded cutlets: Cover the breaded chicken rolls loosely with plastic wrap and refrigerate for at least 1 hour. This step is crucial for the breading to adhere properly and to prevent the butter from melting too quickly during frying.
⏱️ 1 hour - 6
Fry and bake: Preheat your oven to 190°C (375°F). Heat the vegetable oil in a large, oven-safe skillet or a deep frying pan over medium-high heat until it reaches about 175°C (350°F). Carefully place the chilled chicken Kievs into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for 3-4 minutes per side, until golden brown and crispy. Remove the chicken from the skillet and place it on a wire rack set over a baking sheet.
⏱️ 10 minutes - 7
Finish baking: Transfer the baking sheet with the fried chicken Kievs to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). The juices should run clear when pierced with a fork.
⏱️ 15-20 minutes - 8
Rest and serve: Carefully remove the Chicken Kievs from the oven. Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender chicken. Serve immediately, warning diners about the hot, molten butter center.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the butter is very cold, almost frozen, before shaping and freezing. This is key to preventing it from leaking out during cooking.
- ✓When wrapping the chicken around the butter, ensure there are no gaps or holes. Pinch and seal the edges very firmly. You can even fold the ends inwards slightly before rolling to create a more secure package.
- ✓If the butter leaks out during frying, it can cause the oil to splatter aggressively and the breading may not brown evenly. Chilling the breaded cutlets is essential for the coating to set.
- ✓For extra crispiness, consider double-coating the chicken: after the egg wash, dip back into the panko, then repeat the egg wash and panko coating.
- ✓If you don't have an oven-safe skillet, transfer the fried chicken to a regular baking dish before placing it in the oven.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Herb Butter Variations: Experiment with different herbs like chives, tarragon, or a touch of lemon zest in the butter mixture.
- Spicy Kick: Add a pinch of red pepper flakes to the herb butter for a subtle heat.
- Air-Fried Chicken Kiev: After breading and chilling, air fry at 180°C (360°F) for 15-20 minutes, flipping halfway, until golden and cooked through. Lightly spray with oil before air frying.
- Baked Only: For a lighter version, skip the frying and bake the breaded and chilled Kievs at 200°C (400°F) for 25-30 minutes, or until golden brown and cooked through.