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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.

Total: 1 hrActive: 40 minDifficulty: MediumYield: 8 servings
FusionChickenDinner

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 10

Your prep station before cooking begins

The Dry Mix (0/7)

1200 gchicken breasts(Boneless, skinless)
¼ cupsfresh parsley(Finely chopped)
4 clovesgarlic(Minced)
½ cupsall-purpose flour(For dredging)
1½ cupsbreadcrumbs(Panko)

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.

Chef's Notes

Tip

Chill the butter-filled chicken for at least 30 mins before coating to prevent butter leakage during frying.

Tip

Ensure oil is hot (350°F/175°C) before frying for a crispy coating and to prevent oil absorption.

Serving

Serve with mashed potatoes and steamed green beans for a classic and comforting meal.

Make Ahead

Prepare the butter filling and stuff the chicken a day in advance. Store, covered, in the fridge.

The Method

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