Classic Chicken Kiev Recipe
Chicken Kiev is a classic Eastern European dish featuring tender chicken breasts wrapped around a flavorful garlic herb butter filling, coated in a crispy breadcrumb crust, then pan-fried and baked to golden perfection. This recipe ensures a juicy interior bursting with buttery garlic goodness, perfect for a comforting and impressive meal.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying and Baking
- Cuisine: Eastern European
Ingredients
Scale
Garlic Butter
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Kiev
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 teaspoon paprika
- Vegetable oil, for frying
Instructions
- Prepare Garlic Butter: In a small bowl, combine the softened butter with minced garlic, fresh parsley, lemon juice, salt, and pepper. Mix thoroughly until well incorporated.
- Freeze Garlic Butter: Shape the garlic butter mixture into a small log or cylinder, then wrap in plastic wrap and freeze until firm, approximately 1 hour. This will help it hold shape inside the chicken.
- Prepare Chicken Breasts: Pound the chicken breasts gently with a meat mallet to an even thickness to allow for easy rolling and even cooking.
- Assemble Chicken Kiev: Place the chilled garlic butter log in the center of each pounded chicken breast. Carefully roll up each breast tightly, sealing in the butter, and secure with toothpicks if necessary. Lightly season with salt and pepper.
- Coat the Chicken: Dredge each rolled chicken breast in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture seasoned with paprika. Chill the assembled Kievs for at least 30 minutes to firm up the coating.
- Fry Chicken: Heat vegetable oil in a skillet over medium heat. Fry the chicken Kievs until they are golden brown on all sides, about 3-4 minutes per side. This step locks in the butter and creates a crispy crust.
- Bake to Finish: Transfer the browned chicken to a preheated oven at 350°F (175°C). Bake for 15 to 18 minutes until cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Remove toothpicks carefully, transfer to plates, and serve hot, ideally with side vegetables or potatoes.
Notes
- Freezing the garlic butter before assembling prevents it from melting too quickly during cooking.
- Chilling the coated chicken breasts before frying ensures the breading sticks better and reduces risk of it falling off.
- Maintain medium heat while frying to get a crisp crust without burning.
- If preferred, an oven-safe skillet can be used to fry then bake the chicken without transferring pans.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
Keywords: Chicken Kiev, garlic butter chicken, breaded chicken breast, crispy chicken, classic chicken recipe
Find it online: https://cheframi.com/classic-chicken-kiev-recipe/
