Perfect Chicken Kiev
Elevate your dinner table with this Perfect Chicken Kiev recipe—an irresistible combination of golden, crispy breading and a luscious garlic herb butter core that melts with each bite. Ideal for special occasions or indulgent weeknight meals, this classic dish begins with tender, flattened chicken breasts enveloping a fragrant blend of garlic and parsley-infused butter. Each roll is expertly breaded with seasoned flour, beaten eggs, and crunchy panko breadcrumbs, then fried to crispy perfection before finishing in the oven for even cooking. The result? Juicy chicken with a buttery, aromatic surprise inside. Served with tangy lemon wedges, this recipe offers a restaurant-quality experience right at home. Quick prep and foolproof techniques make it approachable for any level of cook. Perfect for those searching for comfort food recipes or show-stopping chicken dinners!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 4 pieces Chicken breasts (boneless and skinless)
- 100 grams All-purpose flour
- 2 Eggs
- 150 grams Panko breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 4 Lemon wedges (for serving)
Instructions
Prepare the garlic herb butter: Soften the butter, mince the garlic, and finely chop the parsley. Combine the softened butter, minced garlic, and parsley in a bowl. Mix well and shape into a log using plastic wrap. Refrigerate for 20-30 minutes until firm.
Pound the chicken breasts: Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1 cm. Repeat with all chicken breasts.
Assemble the Chicken Kiev: Remove the butter log from the fridge and cut it into 4 equal pieces. Place one piece of butter in the center of a flattened chicken breast. Fold the edges of the chicken over the butter, forming a tight roll. Seal the seams by pressing firmly. Repeat with all chicken breasts.
Chill the assembled chicken rolls: Wrap each chicken roll tightly in plastic wrap and refrigerate for 30 minutes. This helps the chicken hold its shape during frying.
Prepare the breading station: Set up three separate bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs. Season each with a pinch of salt and pepper.
Bread the chicken: Remove the chicken rolls from the fridge. Coat each roll in flour, then dip in the beaten eggs, and finally roll in the breadcrumbs, pressing gently to adhere. Repeat the process for a thicker coating.
Fry the chicken: Heat vegetable oil in a deep frying pan (or deep fryer) to 175°C (350°F). Carefully lower the chicken rolls into the hot oil and fry for 5-6 minutes, turning occasionally, until golden brown. Remove and place on a paper towel-lined plate to drain.
Finish in the oven: Preheat the oven to 180°C (350°F). Transfer the fried chicken rolls to a baking sheet and bake for 8-10 minutes to ensure the chicken is fully cooked through.
Serve: Let the Chicken Kiev rest for 5 minutes before serving. Cut into each piece to reveal the molten garlic butter center. Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 35.3 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
