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Homemade Best Chicken Kiev Recipe photo

Best Chicken Kiev Recipe

This Chicken Kiev is a showstopper! Crispy chicken filled with rich garlic herb butter, it's perfect for impressing at dinner parties or cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Herb Butter:
  • 6 tablespoons unsalted butter at room temperature
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 3 tablespoons parsley chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fresh thyme finely chopped
For the Chicken:
  • 4 small/medium chicken breasts skinless and boneless
  • Salt and pepper to taste
For the Breading:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 eggs beaten
  • 2 cups panko bread crumbs
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups vegetable oil for frying or as needed

Equipment

  • Meat Mallet or Rolling Pin
  • Mixing bowls
  • Frying Pan
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

Stepwise Method:
  1. In a mixing bowl, combine the unsalted butter, minced garlic, salt, chopped parsley, fresh rosemary, lemon zest, lemon juice, and fresh thyme. Mix until well combined. Place the mixture on a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.
  2. While the butter is chilling, place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking. Season both sides with salt and pepper.
  3. Once the herb butter is firm, remove it from the refrigerator. Cut the butter log into four equal pieces. Place one piece of butter in the center of each chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly, tucking in the ends to seal the butter inside. Secure with toothpicks if necessary.
  4. Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour and 1 teaspoon salt. In the second dish, pour the beaten eggs. In the third dish, combine the panko bread crumbs, paprika, garlic powder, and onion powder.
  5. Dredge each chicken roll first in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip off, and finally coat it in the seasoned panko bread crumbs, pressing gently to adhere.
  6. In a large frying pan, heat the vegetable oil over medium heat until shimmering. Carefully add the chicken rolls to the pan, making sure not to overcrowd. Fry for about 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  7. Once cooked, transfer the Chicken Kiev to a plate lined with paper towels to drain any excess oil. Allow it to rest for a few minutes before removing the toothpicks. Serve hot, and watch as the delicious garlic herb butter spills out!

Notes

  • For a dairy-free version, substitute with vegan butter.
  • Chicken thighs can be used for a richer flavor.
  • Ensure not to overcrowd the frying pan to maintain oil temperature.
  • Let the herb butter chill completely to make it easier to handle.
  • Store leftovers in an airtight container for up to 3 days.