Description
Chicken Kiev is a classic dish featuring tender chicken breasts stuffed with a garlic-parsley butter, breaded, fried to a golden crisp, and finished in the oven. This recipe guides you through creating the flavorful garlic butter filling, perfectly pounding and rolling the chicken, and achieving a deliciously crispy exterior with a juicy, buttery center.
Ingredients
For the Garlic Butter Filling:
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
For the Chicken:
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving:
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix together thoroughly until well combined.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper, forming it into a rectangle approximately 10×6 cm in size.
- Chill the Butter: Refrigerate the shaped butter until firm, then cut it lengthwise into two equal batons.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Pound the Chicken: Use a meat mallet to gently pound each breast evenly to about 0.5 cm thickness.
- Season the Chicken: Sprinkle both sides with salt and freshly ground black pepper evenly.
- Stuff with Garlic Butter: Place one butter baton in the center of each flattened chicken breast.
- Roll and Seal: Fold the sides of the chicken over the butter, then roll it tightly, ensuring the seam is underneath to keep it sealed.
- Wrap in Cling Film: Wrap each chicken roll tightly in cling film, twist the ends to form a firm log shape.
- Freeze: Freeze the wrapped rolls for 30 minutes until firm but not completely frozen.
- Set up Breading Stations: Prepare three bowls with flour, whisked egg, and panko breadcrumbs respectively.
- Bread the Chicken Rolls: Remove cling film carefully. Dredge each roll in flour, shaking off excess. Dip into the egg, letting excess drip off. Coat evenly with panko breadcrumbs, pressing gently to adhere.
- Freeze Again: Return breaded rolls to the freezer for another 30 minutes to firm up.
- Preheat Oven: Set the oven temperature to 180°C (350°F).
- Heat Oil: In a heavy-based pot, heat approximately 1 liter of canola or vegetable oil to 190°C (375°F).
- Fry the Chicken: Carefully lower the chicken rolls into the hot oil and fry each side for about 2-3 minutes until golden brown and crispy.
- Drain and Transfer: Remove the fried chicken and place on a rack set over a baking sheet to drain excess oil.
- Bake: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest: Allow the chicken to rest for 2 minutes after baking to let juices redistribute.
- Serve: Garnish with finely chopped parsley and serve while hot.
Notes
- Ensure the butter filling is well chilled so that it does not melt too quickly during cooking.
- Use a thermometer to check that the internal temperature of the chicken reaches 65°C (150°F) for safe consumption.
- Pounding the chicken evenly helps it cook uniformly and prevents tearing.
- You can substitute panko breadcrumbs with regular breadcrumbs, but panko gives a crispier texture.
- After frying, placing chicken on a rack instead of paper towels prevents sogginess caused by trapped steam.
