Let’s face it: Chicken Kiev is all about that moment when you slice it open and all that gloriously rich garlic-parsley-butter goodness comes spilling out! Then you get to cut it and swish it around in the butter and bite into the moist, tender chicken with its ultimate crispy crust. Oh, the sensations going on in your mouth!
With just a handful of ingredients you’ve probably already got on hand, you too can make this Chicken Kiev recipe and have the ultimate chicken-butter-garlic experience of your life!
It’s not difficult to make, it just takes some steps. And it’s not something you can prepare quickly, because in order to keep all that buttery goodness inside the chicken, we need to give it some freezer time. So you’ll want about two to three hours to do it up right. Don’t worry, you’ll have some downtime.
I’ve tried to make Chicken Kiev without frying it and going the bake-only route, and it just doesn’t come out the same – the crust just doesn’t crisp up like it should.
One of the steps will be to pound the chicken breasts so we can roll the butter up in it. Here’s my big tip for this: Instead of using regular plastic wrap, cut the sides off of gallon-size freezer storage bags and use them instead. They hold up to the pounding way better!
So without further ado, let’s get going on this so we can eat!
Chicken Kiev Recipe
- 6 Tbsp unsalted butter lightly softened (not mushy)
- 3 Tbsp freshly chopped flat-leaf parsley a fine chop
- 1 large clove garlic minced
- ½ tsp Kosher salt
- 2 6-7 oz skinned and deboned chicken breasts
- salt and pepper
- ½ cup flour
- ¼ tsp salt
- 1 large egg beaten
- ½ cup panko bread crumbs
- About 2 cups cooking oil
- With a mortar and pestle (or in a small bowl using the bottom of a spoon), thoroughly blend the butter, parsley, garlic and salt. Wrap it up tightly in plastic wrap, twisting the loose ends together, and place it in the freezer.
- Cut excess fat from the breasts and discard.
- Cut off the sides (but not the bottoms) of two gallon-size freezer bags, open them up and lay one out flat. Place one breast on the bag with the rougher side up and cover it with the second freezer bag.
- Using a meat pounder, pound the breast to about ⅓" thick. Be careful not to pound too thin and break holes into the breast. Set it aside and repeat with the second breast.
- Lay one of the breasts onto a sheet of plastic wrap with the outer (smoother) side down. Lightly salt and butter the top surface of the breast.
- Remove the butter from the freezer, unwrap it and cut it in half. Place the butter on the widest area of the breast, being sure not to place it too close to the edge. Bring the opposite end of the chicken over the top of the butter and tuck it in under the butter. Now bring the outer edges together over the section where the butter rests.
- Bring the plastic wrap to the top of the chicken roll, twist tightly, and place in the freezer for 40 to 45 minutes.
- Pour a glass of wine for yourself 😉
- After 40-45 minutes of freezing time, preheat the oven to 375°. Prepare a small baking sheet or other oven-safe pan by lining it with foil wrap.
- Paying attention to the height of your chicken rolls, pour enough oil into a pan to cover the rolls once they are placed in the pan. Turn the heat to just over medium and heat the oil to about 360° to 375°. A candy thermometer or instant read thermometer will be very helpful!
- While the oil is heating and almost ready, place the flour/salt (mixed), egg and panko crumbs into three separate bowls. Beat the egg well with a fork.
- Remove the chicken from the freezer and, one at a time, put a Kiev roll into the flour, rolling it around to cover it completely and brushing or shaking off excess. Do the same thing next with the egg, and then, finally, the panko crumbs. Set it aside and repeat with the second roll.
- Using tongs, carefully place the Kiev rolls with the sides that have the loose ends down into the hot oil and cook for just 2-3 minutes, or until the panko crumbs are lightly browned. Remove from the oil immediately and place them on the baking sheet.
- Pop the Kiev rolls into the hot oven and bake until the internal temperature reaches 165° – being careful not to puncture the chicken too deep with the thermometer, causing the butter to ooze out. Be sure to check the temperature on the sides and the bottom – likely the bottom will be the thickest part of the roll.
- When cooked to temperature, remove from the oven and let them rest about 5 minutes or so, then serve and slice your way into culinary heaven!