5.0 from 6 votes
Classic Chicken Kiev
Chicken Kiev is lightly fried chicken with the most delicious compound butter in the middle. It is crispy and juicy and one of our top 10 favorite dinners!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 666 kcal
Course:
Main Course
Cuisine:
Russian
Ingredients
- 4 boneless skinless chicken breasts
- 8 tablespoons lemon compound butter (see notes)
- 2 eggs
- 2 cups Panko bread crumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil for frying
Instructions
- Use a sharp knife to cut a slit into the chicken breasts that is 2 inches deep and about 3 inches long to create a pocket. Be sure to not cut through the breast. A thinner chicken breast will cook more evenly and quicker. If you have really thick chicken breast, you can horizontally cut them to be 1 inch thick.
- Stuff 1 1/2 tablespoon of the lemon compound butter into the pocket. Close and press around the edges.
- In a shallow dish, beat the eggs lightly. In another dish, combine the panko, flour, salt and pepper.
- Place a large skillet onto medium heat and add in about 2 inches of oil into the pan. The exact amount of oil you add into the pan will be determined on the size of the pan.
- Working in batches, carefully take the chicken breast and dip it into the egg and then into the panko mixture. Make sure the pocket stays sealed so the butter doesn't leak out.
- Once the oil is nice and hot (between 300 and 350 degrees Fahrenheit), cook the breaded chicken breast for about 4-5 minutes per side. Try to flip only once, If you are using a thicker chicken breast, you will want to pan fry until both sides are a deep golden color and then finish the cooking of the chicken in a oven safe dish in the oven at 375 degrees for an additional 10-15 minutes until the internal temperature reaches 165 degrees.
- Remove from oil, rest on a paper towel to drain off excess grease and serve warm with a fresh squeeze of lemon and garnish of parsley. May drizzle with remaining lemon compound butter.
Cup of Yum
Notes
- Compound butter is simple to make, and can be kept in the fridge for weeks! To make:
- Stir all ingredients together until combined and store in the fridge until ready to use.
- Combine 6 tablespoons softened salted butter with:
- 1 tablespoon minced garlic
- 1 teaspoon chopped parsley
- Zest from 1 lemon, approximately 1 teaspoon zest
- 1 teaspoon salt
- 1 teaspoon pepper Stir all ingredients together until combined and store in the fridge until ready to use.
Nutrition Information
Calories
666kcal
(33%)
Carbohydrates
34g
(11%)
Protein
57g
(114%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
287mg
(96%)
Sodium
1295mg
(54%)
Potassium
956mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
889IU
(18%)
Vitamin C
3mg
(3%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 666
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 34g | 11% |
| Protein | 57g | 114% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 287mg | 96% |
| Sodium | 1295mg | 54% |
| Potassium | 956mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.