Chicken Kyiv is a fried and crumbed chicken filled with garlic butter. This is a totally retro recipe that’s simple but absolutely fabulous. It may be the best use of Chicken Breast ever.
What is the trick to making sure that the butter melts inside and stays sealed? You can partially freeze the chicken to keep it firmly in position. It’s really that simple! Bonus: no deep frying option is provided
Stuffed things can be good. Dumplings. Profiteroles. Samosas. Chicken Kyiv, the most popular stuffed chicken dish in the world, is the best of all. This Russian delight is loaded with garlic butter and is absolutely delicious. It’s hard to imagine anything in the world that can compare with the joy of cutting through the golden crust of breadcrumbs and into the juicy flesh of the chicken. A river of molten, buttery goodness oozes out of the meat onto your plate. I cannot think of anything right now that compares!!!
What is in Chicken Kiev?
GARLIC BUTTER STUFFING for CHICKEN KIEV
What you’ll need to make garlic butter for the chicken Kyiv:
- Butter — Of course! Butter that is unsalted and softened;
- Garlic: – Minced finely with a knife or a garlic crusher.
- Parsley Finely chopped.
CRUMBED CHICKEN for CHICKEN KIEV
- Here’s everything you need to make crumbed chicken.
- Chicken Breast The best cut to pound into a large flat “sheet,” used to roll the garlic butter up;
- Panko Breadcrumbs — Better than regular breadcrumbs because they are slightly larger pieces that yield a better crunchy!
- Egg and flour – Binders to make the breadcrumbs adhere to the chicken.
Make Chicken Kiev
- You can do it as simply as possible:
- Roll up the pounded chicken with garlic butter inside.
- Crab chicken
- Finish cooking by baking.
- Do you need to fry deep? Yes, you must deep fry for a real Kyiv experience. For the best no-fry full-baked option, using the much-loved breadcrumb toasted method used in the Chicken Tenders Recipe, please see note 6 on the recipe card.
PART 1. GARLIC BUTTER RUBBING FOR CHICKEN KIEV
- Combine butter, salt, parsley, and garlic in a bowl.
- Spread on parchment/baking paper to form a 10cm x 6cm rectangle. You don’t have to make it perfect. Just roughly is good enough!
- Once firm, cut into two pieces.
STUFFING THE CHICKEN KIEV PART 2. PART 2.
- Pound Chicken – Place a breast of chicken between two freezer bags. (Or, like I do, place it between two “Go Between” freezer films ). Place the chicken on its presentation side so that it stays flat and neat.
- Use a meat mallet to pound the chicken until it is 0.5cm thick (or a rolling pin, can truncheon, or any other tool you choose). In an ideal world, the result would be a neat rectangular shape. The world isn’t perfect. If you are like me, then you will end up with some scrappy bits, and you may have a wonky form. That’s perfectly fine.
- Be careful not to tear up the chicken. If you tear the chicken, we’ll patch it to keep that golden garlic butter goodness in!
- Seasoning and stuffing– Seasoning the chicken breasts with salt and pepper. Place a butter baton in the center.
- Wrap – Fold in the sides. Roll the chicken into a log starting at the bottom (like a Burrito!) );
- Finish by putting the seam-side down.
- Wrap in cling film, twisting it at the ends to form a log.
- Freeze in the freezer for 30 minutes. This will help you to coat your chicken with breadcrumbs and ensure that it stays sealed to reduce butter leakage.
PART 3: COATING and COOKING
- Flour – Unwrap the chicken and roll it in flour once the exterior is firm enough to touch but not frozen solid. Be sure to coat the ends as well. Shake off any excess.
- Egg– Next, lightly whisked eggs;
- Breadcrumbs – Roll in breadcrumbs and press to adhere.
- Partially Freeze Again – Place the crumbed meat back into the freezer to freeze for 30 minutes partially. This will help the outside firm up. This ensures that the chicken will hold its shape and that the crumb coating + the chicken wrapping won’t move when you put the chicken into the oil.
- Fry the chicken until golden. Next, fry the bird until the exterior is golden, about 2 to 3 min. The inside will be raw, so it will need to be finished in the oven. The shape of the Chicken Kiev makes it impossible to fry it deep until it is cooked through.
- To avoid deep frying, you can use the Note 6 in the recipe. It involves toasting breadcrumbs in an oven. Note 6 of the recipe explains how to make a delicious and healthy alternative without deep-frying (it involves oven-toasting breadcrumbs, which is simple but highly effective!
- Bake– Finish the cooking in the oven until the internal temperature is 65degC/149degF. If you are inserting the tip into the meat thermometer, make sure that it only penetrates the flesh partially. This will prevent the butter from oozing out.
GARLIC BUTTER SUFFERING
- # Unsalted butter (or salted): 6 tbsp/90g
- ▢ 2 tsp finely chopped parsley
- ▢ Two cloves of garlic minced very finely (2 tsp).
- ▢ Use salted butter instead of 1/4 tsp. salt
- ▢ Skinless and boneless 220g – 250g (7- 8oz ) chicken breast (Note 1)
- ▢ Half a teaspoon of salt
- ▢ 1/4 tsp Pepper
- ▢ 1 Egg – lightly whisked
- ▢ 1/4 cup of flour
- ▢ 1 cup panko breadcrumbs (Note 2)
- ▢ Canola oil or vegetable oil for frying (4 cups/ 1 liter).
- ▢ Finely chopped parsley (garnish).
Garlic Butter Filling: Combine ingredients in a large bowl.
- Shape butter and chill it: Scrape the butter onto a small piece of parchment or baking paper and shape it into a 10 x 6cm rectangle. Once firm, cut into two lengthways.
- Pound the chicken: Place the chicken, smooth side up, between two freezer bags (Note 3) or sheets of paper. Use a meat mallet to pound the chicken to a uniform thickness of 0.5 cm/0.2″ (see note 4 for tips!).
- Seasoning: Sprinkle salt and pepper on both sides of the chicken.
- Stuff the chicken and roll it up. Place butter in the center. Trim the edges, if necessary, and then add trimmings to the center. Fold the sides over the butter and then roll up the chicken, starting at the bottom.
- Wrap, then partially freeze: Wrap a chicken log in cling film and twist the ends to form a log shape. Place the chicken log in the freezer and freeze for 30 minutes until it is firm but not solid. (Note 5)
- Crumbs: Separately place the egg, flour, and crumbs. Shake off excess flour after coating the chicken with it. Cover in egg and drip off any excess. Next, coat with breadcrumbs and press to adhere.
- Partial Freeze: Place crumbed chicken into the freezer for 30 minutes until it is firm enough to handle but not frozen solid.
- Pre-heat to 180degC/350degF. Place a rack onto a tray.
- Fry: Heat the oil to 190degC/375degF in a heavy-based pot. Place the chicken carefully in the oil and cook it, turning it once or twice until golden (2 to 3 minutes). The inside will still be raw.
- Bake: Place the chicken on a rack and bake it for 15 minutes until the temperature inside the chicken reaches 65degC/150degF. You can use a knife to make a small hole in the top of the chicken so that you do not leak butter!
- Rest for 2 minutes and serve with a sprinkle of parsley if you like!