Chicken Kiev is all about that moment when you slice it open and all that gloriously rich garlic-parsley-butter goodness comes spilling out!
This page contains affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases when you purchase using the links on this page. It doesn't increase the price of the items for you, and it helps me cover the costs of bringing great recipes to you.
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 cut the chicken 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 can make this homemade Chicken Kiev recipe and have the ultimate chicken-butter-garlic experience of your life!
Is Homemade Chicken Kiev hard to make?
It's not difficult to make, but it 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 the butter some freezer time. So you'll want a couple hours to do it up right. But don't worry, you'll have some downtime between steps.
I've tried to make a Chicken Kiev recipe without frying it and going the bake-only route, but it just doesn't come out the same. The crust just doesn't crisp up like it ought to.
One of the steps will be to pound the chicken breasts with a meat pounder/tenderizer 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. Use freezer bags instead, because they hold up to the pounding way better.
How to make Chicken Kiev
Gather the ingredients
It helps to have everything prepped and ready to go:
- Unsalted butter lightly softened
- Chopped flat-leaf parsley
- Garlic minced
- Kosher salt
- Chicken breasts
- Salt and pepper
- Flour
- Table salt
- Egg
- Panko bread crumbs
- Cooking oil
Instructions
None of these steps are difficult, they just take a little time.
- 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 (or give it to the dogs).
- Cut off the sides (but not the bottoms) of a gallon-size freezer storage bag, open it up and lay it out flat. Place one breast on one half of the bag, with the smoother side of the breast facing down. Cover it with the other half of the bag.
- Using a meat pounder, pound the breast to about ⅓" thick. Be careful not to pound too thin or break holes in the breast. Don't worry if it doesn't look perfect - you'll be wrapping it up into a ball. Set it aside on a sheet of plastic wrap and repeat with the second breast, laying it on a second sheet of plastic wrap.
Assemble the Kiev rolls
- Lightly salt and pepper the top surface of the breasts.
- Remove the butter packet 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. Repeat for the second breast.
- Bring the plastic wrap to the top of the chicken roll, twist tightly, and place in the freezer for 40 to 45 minutes.
- You did good! Pour a glass of wine for yourself 😉 Right now, all you need to do is line a baking sheet with foil and turn the outside edges up vertically about an inch.
- After 40-45 minutes of freezing time, preheat the oven to 375°.
- 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.
Brown the Chicken Kiev rolls in oil, then bake
- 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. Brush or shake off excess flour. 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. Fry 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℉. Be careful not to puncture the chicken too deep with the thermometer, which will cause the butter to ooze out. Be sure to check the temperature on the sides and the bottom - the bottom will likely 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 Chicken Kiev culinary heaven!
More Super-Savory Chicken Recipes
- Authentic Lemon Chicken Piccata - but let's use some wine to replace some of the lemon so it's not so overpowering
- Slow Cooker Mississippi Chicken - dang, it's good!
- Lemon Chicken Orzo Soup - what a great, light soup for a tasty, light meal!
A fan favorite here at The Unfussy Cook is No-Bake Buffalo Mac and Cheese - give it a try soon!
📖 Recipe
Chicken Kiev
Ingredients
- 6 tablespoons unsalted butter lightly softened (not mushy)
- 3 tablespoons freshly chopped flat-leaf parsley a fine chop
- 1 large clove garlic minced
- ½ teaspoon Kosher salt
- 2 6-7 ounce skinned and deboned chicken breasts
- salt and pepper
- ½ cup flour
- ¼ teaspoon salt
- 1 large egg beaten
- ½ cup panko bread crumbs
- About 2 cups cooking oil Depending on the size of your pan. See instructions.
Instructions
- 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 into a ball in plastic wrap, twisting the loose ends together, and place it in the freezer.
- Trim excess fat from the breasts and discard.
- Trim off the sides (but not the bottoms) of a gallon-size freezer bag, open it up and lay it out flat. Place one breast on one half of the bag with the smoother side of the breast facing down and cover it with the other half of the 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 on a sheet of plastic wrap and repeat with the second breast, laying it on a second sheet of plastic wrap.
- Lightly salt and pepper 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 😉 and take a little break. Right now you only need to line a baking sheet with foil and turn the outside edges up.
- 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!
Comments
No Comments