What's not to like about chicken Kiev? It's ccrrrrispy, yet soft and juicy, garlicky, buttery and just plain delicious. Exactly, There's nothing to not like about this recipe.
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Here's something you didn't know. Chicken Kiev does not come from Kiev. It's not even Ukrainian. Borscht is but, not Kiev. It's a Russian dish that has it's origins somewhere in France but let's not get messed up in all that.
The important thing is that you should know how to cook the perfect breaded chicken dish and this is the one you want.
The perfect chicken Kiev must have a molten garlic butter centre, juicy soft chicken and then fried to perfection in coated in breadcrumbs.
It's the ultimate home-style cookery and an easy chicken recipe everyone should know how to cook.
Ingredients required
There are a few key components to making the perfect Kiev and we are going to breeeeeeze through those because I'm getting hungry here.
- Chicken breast - Skinless and boneless.
- Butter - 82% fat real butter.
- Garlic - Fresh juicy and not Chinese.
- Mushrooms - Regular button mushrooms.
- Herbs - Parsley.
- Breadcrumbs - Good quality like panko or homemade from old sourdough bread.
- Eggs - Any fresh eggs will do. It's for breading the chicken.
- Flour - Regular all-purpose.
- Seasoning - Salt and pepper.
- Oil - Frying oil. For frying the chicken.
How to make garlic butter
If you haven't read my recipe for this mushroom garlic butter then go have a read as it's full of useful information on how to use it in other dishes.
- Make sure your butter is at room temperature.
- Chop your mushrooms finely and mince or chop the garlic too.
- Heat a cast-iron skillet and add in some oil or butter.
- Cook the mushrooms until they are well browned.
- Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so just until they release their aroma. Do not colour them.
- Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it cool to room temperature.
- Meanwhile, chop some parsley with a sharp knife.
- When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning if you are seasoning it.
- Once you have mixed it all together. Store it in the fridge wrapped up or do the following for easy portioning.
- Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.
How to stuff and bread chicken
Stuffing and breading a piece of chicken is a very simple process that requires almost no skill.
- Cut the chicken horizontally but do not cut it completely through. This is called butterflying.
- Once cut, place between two layers of plastic wrap or parchment lightly oiled. Gently roll out with a rolling pin.
- Cut a piece of the garlic butter you made and place in the middle of the rolled out chicken breast.
- Fold it close and make sure all the sides are covered and there is no butter sticking out anywhere. Otherwise, it will escape while we fry the chicken. Not what we want.
- Prepare a little breading station. You will need three bowls. One for seasoned flour, one for seasoned beaten egg mixed with equal amount of water or milk, and one with breadcrumbs. to season the flour and eggs simply add some salt and pepper.
- Cover the chicken with flour first then dip in the egg mixture and then into the breadcrumbs. Go back into the egg mixture and one last time into the breadcrumbs. This is called a double breading. Surprise surprise.
- Place the Kiev on a baking sheet or plate ready for frying or baking. You could also freeze it at this point if you are prepping ahead for another day.
How to cook it
There are a few ways to cook chicken Kiev. The most popular being to shallow fry it. We use the shallow frying method but, I will also explain how to bake it or air fry it.
- Heat the oven to 180C or 365F. We will finish cooking the chicken in the oven to make it easy for the average home cook. If you are a confident cook then go ahead and fry it till done on the stove.
- Heat a suitably sized skillet and add frying oil so that it is 1 inch or 2,5cm deep. Measure the temperature with a thermometer so that it's 180C or 356F. Regulate the temperature of the oil by turning the higher or lower.
- When the oil is hot, carefully and away from you, place the Kiev into the hot oil. Cook it on one side until it has a nice golden colour and then flip cooking on the other side too.
- Once nicely browned on both sides, place onto a baking tray and into the preheated oven for 5 minutes. Check the internal temperature by sticking the thermometer needle into the top of the Kiev but not going all the way into the centre as the butter will run out. When it reads above 65C or 140F remove and let it rest for 5 minutes. If it's not there yet give it more time.
- Season with salt and pepper and dig in!
To bake the chicken in the oven, turn the temperature up to 200C. Drizzle with a little bit of oil or butter and bake until the internal temperature reads above 65C or 140F.
You can also cook it in an air fryer with the same temperature setting as for the oven, spraying with oil and letting it cook until the internal temperature reaches the same as mentioned above.
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Serving suggestions
Chicken Kiev can be served with many sides. Below are some of my favourites.
- Mashed potatoes and chopped dill or parsley(My favourite)
- Creamed spinach or steamed spinach
- Roasted carrots and chanterelle mushrooms
- With sauerkraut and a bit of grain mustard
- Roasted broccoli or bok choi
- Simple Greek salad or Caesar salad
- Couscous or coleslaw
- Whole roasted cauliflower or perfectly fluffy rice
Variations
You can change things up a bit by doing the following:
- Add grated cheese to the butter and also some grated parmesan to the breadcrumbs.
- Add spiciness by adding in chilli or serve with homemade sriracha.
- You can remove the mushrooms if you don't like them or even add some truffle to make it more luxurious.
- You could use the same recipe but use pork, guinea fowl, or even fish instead of chicken.
Other recipes you might like
If you like this homestyle cooking recipe you will love the following recipes:
- Thai beef koftas
- Persian lamb koftas
- Ribeye steak with chimichurri sauce
- Borodinsky rye bread
- Russian honey cake
- Spiced apple cake
Useful equipment for this recipe
Wooden chopping board - Buy Now
Temperature probe - Buy Now
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Chicken Kiev
Chicken kiev is one of the best comfort food dishes anyone can easily make at home
Ingredients
For the garlic butter
- 180g(¾ cups) butter 82% Real butter
- 100g(1 cup) button mushrooms chopped finely
- 34g(4 tbsp) finely chopped garlic
- 14g(¾ cup) finely chopped parsley
- 20g(1 ½ tbsp) neutral oil for frying the mushrooms
- 4g(1 tsp) fine sea salt
- 1g(small pinch) freshly cracked black pepper
For the breading
- 250g (2 cups) breadcrumbs
- 1 egg
- 50g (⅓ cup) water
- 60g (½ cup) flour
- salt and pepper to taste
For the chicken and serving
- 4 chicken breasts
- 500g (2 cups) cooking oil
- 2 tbsp chopped dill
- salt and pepper
Instructions
Make Garlic butter
- Make sure your butter is at room temperature.
- Chop your mushrooms finely and mince or chop the garlic too.
- Heat a cast-iron skillet and add in some oil or butter.
- Cook the mushrooms until they are well browned.
- Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so just until they release their aroma. Do not colour them.
- Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it cool to room temperature.
- Meanwhile, chop some parsley with a sharp knife.
- When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning if you are seasoning it.
- Once you have mixed it all together. Store it in the fridge wrapped up or do the following for easy portioning.
- Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.
Stuff chicken
- Cut the chicken horizontally but do not cut it completely through. This is called butterflying.
- Once cut, place between two layers of plastic wrap or parchment lightly oiled. Gently roll out with a rolling pin.
- Cut a piece of the garlic butter you made and place in the middle of the rolled out chicken breast.
- Fold it close and make sure all the sides are covered and there is no butter sticking out anywhere. Otherwise, it will escape while we fry the chicken. Not what we want.
Bread chicken
- Prepare a little breading station. You will need three bowls. One for seasoned flour, one for seasoned beaten egg mixed with equal amount of water or milk, and one with breadcrumbs. To season the flour and eggs simply add some salt and pepper.
- Cover the chicken with flour first then dip in the egg mixture and then into the breadcrumbs. Go back into the egg mixture and one last time into the breadcrumbs. This is called a double breading. Surprise surprise.
- Place the kiev on a baking sheet or plate ready for frying or baking. You could also freeze it at this point if you are prepping ahead for another day.
Cook and serve
- Heat the oven to 180C or 365F. We will finish cooking the chicken in the oven to make it easy for the average home cook. If you are a confident cook then go ahead and fry it till done on the stove.
- Heat a suitably sized skillet and add frying oil so that it is 1 inch or 2,5cm deep. Measure the temperature with a thermometer so that it's 180C or 356F. Regulate the temperature of the oil by turning the higher or lower.
- When the oil is hot, carefully and away from you, place the kiev into the hot oil. Cook it on one side until it has a nice golden colour and then flip cooking on the other side too.
- Once nicely browned on both sides, place onto a baking tray and into the preheated oven for 5 minutes. Check the internal temperature by sticking the thermometer needle into the top of the kiev but not going all the way into the centre as the butter will run out. When it reads above 65C or 140F remove and let it rest for 5 minutes. If it's not there yet give it more time.
- Season with salt and pepper and dig in!
Notes
- Storage instructions : Store airtight in the fridge for 4 days or 3 months in the freezer.
- Make it Keto, Paleo and gluten-free : Replace the flour with flax meal and the breadcrumbs with a mixture of sunflower, pumpkin and sesame seeds chopped up. Cook at a 160C or 320F to avoid burning.
Nutrition Facts
Chicken Kiev
Serves: 4 portions
|
Amount Per Serving: 250g
|
||
|---|---|---|
| Calories | 213.46 kcal | |
| % Daily Value* | ||
| Total Fat 14.28 g | 22% | |
| Saturated Fat 4.42 g | 22.1% | |
| Trans Fat 0.23 g | ||
| Cholesterol 58.59 mg | 19.5% | |
| Sodium 179.93 mg | 7.5% | |
| Total Carbohydrate 9.27 g | 3.1% | |
| Dietary Fiber 0.63 g | 2.5% | |
| Sugars 0.9 g | ||
| Protein 11.65 g | ||
| Vitamin A 6.34 % | Vitamin C 1.06 % | |
| Calcium 3.41 % | Iron 6.18 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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