Chicken Kiev Recipe

Master the art of making crispy, golden Chicken Kiev with this easy recipe featuring tender chicken filled with flavorful lemon-herb garlic butter. Perfect for dinner parties or family meals, this dish brings together a crunchy coating and a juicy, butter-infused center. Elevate your cooking with this classic favorite that’s sure to impress.

Ingredients

For the Lemon-Herb Garlic Butter:

• 6 Tbsp unsalted butter, softened
• 1 large garlic clove, minced
• 1 Tbsp lemon juice (plus lemon wedges for serving)
• 2 Tbsp fresh parsley, finely chopped (plus extra for garnish)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the Chicken Kiev:

• 3 large chicken breasts (about 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 frying

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Instructions

Prepare the Flavored Butter:

1. In a medium bowl, mash the softened butter with minced garlic, lemon juice, parsley, salt, and pepper until combined. Set aside.

Prepare the Chicken:
2. Halve each chicken breast lengthwise into equal portions. Carefully cut a pocket into the side of each piece without cutting through.
3. Stuff each pocket with 1 tablespoon of the prepared butter. Gently press the top of the chicken to distribute the butter evenly. Pinch the edges to seal the pocket. Season both sides of the chicken with salt and pepper.

Set Up Breading Stations:
4. Prepare three shallow dishes:

• Dish 1: Place flour.
• Dish 2: Beat eggs until smooth.
• Dish 3: Add Panko bread crumbs.

5. Coat each chicken piece by dredging in flour (shake off excess), dipping in beaten egg, and coating thoroughly with breadcrumbs.

Fry the Chicken Kiev:
6. Heat 1/4 inch of oil in a large, deep skillet over medium heat until it reaches 350˚F.
7. Fry the chicken in batches, cooking for about 4 minutes per side or until golden brown and cooked through. Reduce heat if browning too quickly. The internal temperature should reach 165˚F.
8. Transfer cooked chicken to a plate lined with paper towels.

Serve:
9. Sprinkle with additional salt, garnish with fresh parsley, and serve with lemon wedges. Be cautious of the hot butter that may spurt out when the chicken is cut.

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Why You’ll Love This Recipe

• Combines crispy, golden breading with a rich, garlicky butter center.
• Perfect for special occasions or a comforting meal at home.
• Simple ingredients and an easy frying method ensure restaurant-quality results.

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Tips

• Use softened butter for easy mixing and stuffing.
• Avoid overfilling the chicken pockets to prevent leaks during frying.
• Keep the oil temperature consistent to achieve an even golden crust.

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Variations and Substitutions

• Swap parsley with dill or chives for a different herb flavor.
• Use gluten-free breadcrumbs and flour for a gluten-free option.
• For a lighter version, bake the chicken in a preheated oven at 400˚F for 20-25 minutes, flipping halfway.

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FAQs

Can I prepare Chicken Kiev in advance?
Yes! Prepare and bread the chicken, then store it in the refrigerator for up to 24 hours before frying.

What can I use instead of Panko breadcrumbs?
Regular breadcrumbs or crushed cornflakes work well as substitutes.

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Serving Suggestions

• Pair with mashed potatoes or rice for a complete meal.
• Add a fresh green salad or roasted vegetables on the side.
• Serve with a dollop of sour cream or a creamy dill sauce.