Chicken Kiev Recipe
With this simplified method, it's easier than ever to make Chicken Kiev. Slice through the crisp exterior of this juicy Chicken Kiev, and you'll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful.
Ingredients
For the Lemon-Herb Garlic Butter:
- 6 Tbsp unsalted butter, room temp
- 1 large garlic clove, minced
- 1 Tbsp lemon juice, plus more lemon wedges to squeeze over the finished chicken
- 2 Tbsp chopped fresh parsley, plus more to garnish
- 1/2 tsp salt, we use sea salt
- 1/2 tsp black pepper, freshly ground
For the Chicken Kiev:
- 3 large chicken breasts, 12 oz each breast*
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp Salt and Pepper, or added to taste
- Extra light olive oil , or Canola oil, to sauté
Instructions
- Make the Flavored Butter - In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple of minutes but it does come together.
- Prepare Chicken - Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast* (about a 2"wide x3" long pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of the chicken breast to disperse the butter. Pinch the opening to seal. Season both sides of the chicken breast with salt and pepper.
- Make your breading stations - Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally, dip into the bread crumbs. Transfer to a platter while forming the remaining chicken Kievs.
- Fry Chicken Kiev - Add 1/4" of oil to a large deep skillet and place over medium heat. Once the oil is hot (350˚F or if you add a bread crumb, it should sizzle), add chicken in a single layer and fry until golden brown (4 min per side- if it browns too quickly, reduce the heat). It's done when it reaches 165˚F on an instant-read thermometer. Repeat cooking the second batch.
- To Serve - Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top, then serve. Be careful of the first spurt of hot butter when you cut the chicken.
Notes
*If you accidentally cut through the chicken, turn the chicken over and cut a small flap to fold over and seal the hole from the outside. Watch my video tutorial to see this in action.
Make Ahead - bread the chicken in step 3, then cover the uncooked chicken breasts and store in the fridge until ready to cook.
Storage - Cool leftovers completely and then store them in an airtight container in the fridge for up to 5 days. To freeze, wrap each individually and flash-freeze. Store frozen chicken breasts in an airtight container for up to 3 months. Thaw in the fridge overnight.
To Reheat - saute in a pan until warmed through or reheat in the Air Fryer.
Nutrition Facts
Chicken Kiev Recipe
Amount per Serving
Calories
384
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
121
mg
40
%
Sodium
623
mg
27
%
Potassium
297
mg
8
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
559
IU
11
%
Vitamin C
4
mg
5
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
