Description
Chicken Kiev is a classic dish featuring tender chicken breasts stuffed with flavorful garlic parsley butter, breaded with panko crumbs, and fried to golden perfection. This recipe offers a delicious combination of crispy exterior and rich, melted butter inside, perfect for a satisfying meal.
Ingredients
Scale
Flavored Butter
- 6 Tbsp unsalted butter (room temperature)
- 1 large garlic clove (minced)
- 1 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- 1/2 tsp salt (sea salt preferred)
- 1/2 tsp freshly ground black pepper
Chicken and Breading
- 3 large chicken breasts (12 oz each)
- 2 eggs (beaten)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- Extra light olive oil or canola oil (for sautéing/frying)
To Serve
- Lemon wedges (for squeezing over the finished chicken)
- Additional chopped fresh parsley (for garnish)
Instructions
- Make the Flavored Butter: In a medium bowl, combine the unsalted butter, minced garlic, lemon juice, chopped fresh parsley, salt, and black pepper. Mash everything together with a fork until the lemon juice is fully incorporated and the mixture is well blended. This may take a couple of minutes but results in a delicious, aromatic butter.
- Prepare the Chicken: With a sharp, slim knife, slice each chicken breast in half lengthwise to create two equal halves. Carefully cut a deep pocket in the side of each chicken piece, about 2 inches wide and 3 inches long, being careful not to cut through to the other side. Stuff each pocket with 1 tablespoon of the prepared flavored butter. Seal the pocket by pinching the opening closed and pressing the butter evenly within the chicken. Season both sides of the chicken breasts with salt and pepper.
- Set Up the Breading Stations: Arrange three plates or shallow dishes for the breading process. Place the flour on the first plate. Beat the eggs in the second bowl. Place the panko bread crumbs on the third plate. To bread the chicken, dredge each piece first in the flour, shaking off any excess, then dip into the beaten eggs ensuring full coating, allowing any extra egg to drip off. Finally, coat the chicken with the panko bread crumbs. Place the breaded chicken on a platter while you prepare the remaining pieces.
- Fry the Chicken Kiev: Pour about 1/4 inch of oil into a large, deep skillet and heat it over medium heat until hot (about 350°F), tested by adding a breadcrumb – it should sizzle immediately. Place the chicken Kievs in a single layer, frying for about 4 minutes on each side or until a golden brown crust forms. If the chicken browns too fast, reduce the heat to prevent burning. Use an instant-read thermometer to check that the internal temperature reaches 165°F for safe cooking. Fry in batches if necessary.
- Serve: Once fried, season the chicken Kievs with a light sprinkle of salt. Garnish with extra chopped fresh parsley and serve immediately with lemon wedges to squeeze over the top. When cutting into the chicken, be cautious of the hot, melted butter that can spurt out. Enjoy the crispy crust with the flavorful, buttery center.
Notes
- Ensure the chicken breasts are of similar size for even cooking.
- If the butter is too soft, refrigerate briefly before stuffing to avoid leakage during frying.
- Use an instant-read thermometer to avoid over or undercooking the chicken.
- Monitor oil temperature closely to maintain a steady frying heat.
- To keep cooked pieces warm, place them on a baking rack in a low oven (around 200°F) while frying remaining batches.