Chicken Kiev

Square image of chicken topped with parsley over mashed potatoes.

Print Recipe

With an irresistible herbed butter filling, this Chicken Kiev is a tasy, hearty and family friendly dinnertime meal.

Prep Time25

Cook Time20

Freezing Time:1

Total Time1 45

Course: Chicken, Main Course

Cuisine: American

Servings:

Calories: 552kcal

Author: Tornadough Alli

Ingredients

6 Tablespoons salted butter halfway softened
3 cloves garlic minced
2 Tablespoons finely chopped Italian parsley
½ lemon zested
4 boneless skinless chicken breasts cut in half if your chicken breasts are too thick and pounded into ¼ inch thickness.
¼ teaspoon salt

Breading:

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
2 large eggs beaten
2 cups panko breadcrumbs
About 2 cups canola oil for frying
More parsley for garnish

Instructions

Mix the butter with the garlic, parsley, and lemon zest until thoroughly combined. You can use a hand mixer or use a fork.
Form into a log shape about 4 inches long on a piece of parchment paper. Roll the paper till the butter is covered and twist the ends to hold it tightly. Place in the freezer for 30 minutes to firm it up quickly. If you do this.
Once your chicken is pounded into about ¼ inch thick pieces, lightly salt it.
Remove the butter from the freezer and cut it into 4 pieces.
Place 1 chicken on a piece of plastic wrap (smoothest side down) and put one piece of butter in the middle.
Roll the chicken up first by starting on one side. Fold the sides in as you roll and roll the chicken tightly.
Roll the plastic wrap up around the chicken tightly and twist the sides to make it even tighter.
Freeze the rolled chicken for 45-60 minutes. This will ensure the butter doesn’t spill out when cooking.
While the chicken firms up in the freezer, put the flour, salt and pepper in one shallow bowl, the beaten eggs in another shallow bowl and the panko in a third shallow bowl. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place a rack on top of the baking sheet for best results.
Once the chicken is firmed up in the freezer, add the oil to a pan so that the oil will cover half the chicken when placed in it. Heat the oil to medium high. Ideally your oil temperature will be about 350 degrees.
First roll a piece of chicken in the flour, brushing off any extra flour. Dip the floured chicken in the egg and then roll in the breadcrumbs. Repeat with remaining pieces of chicken.
Fry the chicken for about 3 minutes per side, until golden brown on both sides.
Place the chicken on the prepared baking sheet on the rack. Bake for about 15-20 minutes until the chicken is cooked through. To check this easiest, use a thermometer. When the center reaches 165 it is fully cooked. Do not overcook.
Let the chicken rest for 10 minutes before slicing, for best results.

Notes

We deep fry and bake this recipe so it comes out golden and crispy but also cooked on the inside without burning.

This can be made in the air fryer, see above on how to do that.

There will be two freezings, the butter and then the assembled chicken around the butter. Do not skip the freezing.

If your butter is too soft, it will be harder to form into a log, but if it’s too hard it will be hard to mix. Take the butter out of your fridge about 30-40 minutes before starting, if possible.

This can be frozen, see above on how to do that.

Serve this recipe with many different side dishes. I provided some of my favorites above.

Double this recipe to serve more people.

If you want to make the butter log the day before you make the chicken this is a great idea. Place it in the refrigerator instead of the freezer if you want to make the butter log in advanced.

Nutrition