Chicken Kiev Recipe
User Reviews
4.9
45 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
771 kcal
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Course
Main Course
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Cuisine
American
Chicken Kiev Recipe
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Chicken Kiev is an impressive restaurant-style dish that can be easily made at home. It is juicy on the inside and covered in a crispy crust!
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Ingredients
Butter Mixture:
- 6 tablespoons unsalted butter room temperature
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 3 tablespoons chopped parsley
- 1 teaspoon fresh Rosemary finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon fresh thyme finely chopped
Chicken:
- 4 small/medium chicken breasts skinless and boneless
- salt and pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 eggs beaten
- 2 cups Panko bread crumbs
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups vegetable oil for frying or as needed
Instructions
Butter Mixture:
- Mix all the ingredients in a bowl.
- Make a log and wrap it in plastic wrap. Refrigerate until cold for at least 15-30 minutes.
Chicken:
- Butterfly chicken breasts and pound them using a kitchen mallet into 1/4-inch thickness.
- Season the butterflied and pounded chicken breasts with salt and pepper.
- Take one-quarter of the butter mixture and place it in the center of the chicken. Fold the chicken over the butter to create a tight pocket, then bring the sides of the chicken together underneath to form a round ball. The top should be smooth, while the bottom should be gathered.
- Tightly wrap each ball in plastic wrap, and chill in the freezer until slightly firm, about 30 minutes.
- In a medium shallow bowl, whisk flour and one teaspoon of salt.
- Whisk the eggs together in another shallow bowl.
- Add panko bread crumbs, paprika, garlic powder, and onion powder into another bowl and mix.
- Take each cold chicken ball and gently press it into the flour mixture to coat it entirely, then shake off any excess flour.
- Dip into the beaten eggs, then press into the bread crumbs mixture.
- Place breaded chicken balls onto a plate, cover with plastic wrap, and return to the freezer to chill for another 15 minutes.
Fry:
- Heat oil in a deep fryer or large saucepan to 350 degrees F, and preheat the oven to 400 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- Add the chicken, gathered-side down, to the hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet. Sprinkle lightly with salt and pepper over the top and bake for about 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
- Let rest for 5 minutes before serving.
Notes
- The most important part of this recipe is properly butterflying the chicken. If it is not cut and filleted correctly, the butter will not stay where it belongs, and the meat will not cook evenly. The meat should also be cut evenly and pounded to an even thickness for the best results. You do not need special tools for this, but I recommend a cutting board, a sharp knife, and a meat mallet.
- First, place the breast skin (without the skin) side down and insert the knife into the middle of the thickest part, cutting horizontally. Cut almost to the other side and open it like a book between two pieces of plastic wrap. Working from the middle to the outside, pound with the smooth side of the mallet until it is ¼ inches thick.
- First, properly fillet the chicken and pound it to ¼ inches. Make sure it is evenly pounded all over.
- Be sure to freeze the butter mixture for 30 minutes the first time and then chill the chicken in the freezer for 15 minutes the second time.
- Be careful not to pierce the butter compartment when checking the internal temperature.
- Remove the chicken when it is 155 degrees F. The temperature will continue rising as it rests.
- Make sure the oil is hot enough when frying the chicken. It has to be 350 degrees F.
- Also, do not let it exceed 375 degrees F, or it could burn the chicken.
Nutrition Information
Show Details
Calories
771kcal
(39%)
Carbohydrates
45g
(15%)
Protein
58g
(116%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Cholesterol
272mg
(91%)
Sodium
1975mg
(82%)
Potassium
1026mg
(29%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1148IU
(23%)
Vitamin C
8mg
(9%)
Calcium
126mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 45g | 15% |
| Protein | 58g | 116% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 272mg | 91% |
| Sodium | 1975mg | 82% |
| Potassium | 1026mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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