Chicken Kiev — Butter Stuffed
Crispy, golden crust gives way to a burst of savory garlic-herb butter. A culinary adventure in every bite.
Chicken Kiev — Butter Stuffed
Crispy, golden crust gives way to a burst of savory garlic-herb butter. A culinary adventure in every bite.
The Key Move
Ensure the butter is completely sealed inside the chicken to prevent leakage during cooking.
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The Setup
- Meat mallet
- Large skillet
- Mixing bowls
- Wire rack
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/7)
Butter is leaking out during frying.
Ensure the chicken is completely sealed around the butter. The butter may not have been cold enough. Freeze the butter sticks for longer.
Chicken is browning too quickly.
Reduce the heat slightly to prevent burning. Ensure the oil temperature is not too high.
The Method
PREPARE
Prep aheadCombine softened butter, parsley, and garlic (4 cloves) in a bowl. Mix well and form into 8 equal-sized sticks. Place on a plate and freeze for at least 30 minutes.
POUND
Place chicken breasts (1200 g) between two sheets of plastic wrap. Using a meat mallet, pound each breast to about 1/4 inch thickness.
SEASON
Season the pounded chicken breasts (1200 g) with salt (1 tsp) and pepper.
PLACE
Time-sensitivePlace a frozen butter stick in the center of each chicken breast. Fold the chicken around the butter, ensuring it is completely sealed.
Chicken completely encases the butter.
No butter should be exposed.
DREDGE
Dredge each chicken breast in flour, then dip in beaten egg, and finally coat with breadcrumbs (1½ cups), pressing gently to adhere.
CHILL
Place the breaded chicken Kievs in the refrigerator for at least 15 minutes to help the coating set.
HEAT
Heat vegetable oil (2 cups) in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
FRY
Carefully place the chicken Kievs in the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown and cooked through.
Golden-brown crust. • Sizzling sound.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Internal temperature reaches 165°F (74°C).
DRAIN
Remove the chicken Kievs from the skillet and place them on a wire rack to drain excess oil.
SERVE
Serve immediately, allowing the butter to ooze out as you cut into it.
Aroma of garlic and herbs.
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