Ah, Chicken Kiev. Just the name brings back memories of cozy dinners with family—crisp, golden breading giving way to tender, juicy chicken and a river of herbed butter. It’s the kind of dish that makes you forget your worries, at least for a moment.
Maybe it’s the way the aroma fills the kitchen or how each bite feels like a warm hug. For those who haven’t yet experienced this classic, I dare say it’s time to change that.
Steps
- Prepare the Butter: In a bowl, combine softened butter with minced garlic, lemon juice, parsley, salt, and pepper. Mix until well integrated and smooth.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create two equal cutlets. Carefully cut a pocket into each piece without cutting through, then fill the pocket with the butter mixture, pressing gently to distribute. Pinch the edges to seal and season with salt and pepper.
- Set Up Breading Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs. Coat each stuffed chicken piece first in flour, then in eggs, and finally in breadcrumbs, shaking off excess at each step.
- Fry the Chicken: Heat oil in a deep skillet over medium heat. Once hot, place the chicken pieces in the pan, frying for about 4 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F.
- Serve: Sprinkle the fried chicken with additional salt, garnish with parsley, and serve with lemon wedges. Be cautious of the hot butter inside when cutting into the chicken.
Ingredients
- 3 chicken breasts, each weighing 12 ounces, cut in half to make 6 cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- Extra light olive oil or canola oil for frying
- 6 tablespoons unsalted butter, at room temperature
- 1 large garlic clove, minced
- 1 tablespoon lemon juice, plus extra lemon wedges for serving
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1/2 teaspoon salt, preferably sea salt
- 1/2 teaspoon freshly ground black pepper
Nutritional Values
Calories: 2304kcal | Carbs: 138g | Protein: 108g | Fat: 144g | Saturated Fat: 54g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 66g | Trans Fat: 3g | Cholesterol: 726mg | Sodium: 3738mg | Potassium: 1782mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3354IU | Vitamin C: 34mg | Calcium: 342mg | Iron: 12mg
FAQ
- What is Chicken Kiev?
- Chicken Kiev, also known as “Chicken Supreme,” is a classic Eastern European dish that features a chicken breast stuffed with garlic butter, then breaded and pan-fried to perfection.
- How can I tell when Chicken Kiev is fully cooked?
- The chicken is done when the breading is golden brown and crispy, and an instant-read thermometer inserted into the chicken reads 165°F. The juices should also run clear rather than pink.
- Can Chicken Kiev be made in an air fryer?
- Yes, for a lighter version, you can air fry the chicken. Preheat the air fryer to 400°F, lightly spray the breaded chicken with oil, and cook for about 6-8 minutes, flipping halfway through.
- How can I prepare Chicken Kiev in advance?
- You can prepare the chicken up to the breading stage and then cover it with plastic wrap or store it in an airtight container in the fridge until you’re ready to fry it.
- What are some good side dishes to serve with Chicken Kiev?
- This dish pairs well with a variety of sides such as mashed potatoes, roasted broccoli, Caesar salad, or risotto, enhancing the meal’s flavors and textures.
Tips
- Ensure the Butter is Room Temperature: Before mixing the flavored butter ingredients, make sure the butter is soft and at room temperature. This will make it easier to blend the garlic, lemon juice, and parsley into a smooth, even mixture without lumps.
- Secure the Chicken Pockets: When cutting a pocket into the chicken breasts, be careful not to slice through the other side. If you do, create a small flap from the chicken itself to cover the hole and seal in the butter effectively.
- Monitor Oil Temperature for Frying: To achieve a perfectly crispy exterior, ensure the frying oil is at the correct temperature (350-375°F). You can test this by dropping a breadcrumb into the oil; it should sizzle immediately. An instant-read thermometer can also help maintain the right temperature.
- Consider Air Frying for a Healthier Option: If you prefer a lighter version of Chicken Kiev, use an air fryer. Preheat it to 400°F, lightly spray the breaded chicken with oil, and cook for 6-8 minutes, flipping halfway through, for a crispy and delicious result.
Equipment
- Instant-Read Thermometer: To check the internal temperature of the chicken to ensure it reaches 165°F.
- Food Processor: Optional, for mixing the flavored butter if you prefer not to do it by hand.
- Large Deep Skillet: For frying the chicken.
- Utility Knife: A thin, sharp knife for cutting pockets into the chicken breasts.
