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.
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.
Chef's Notes
Chill the butter-filled chicken for at least 30 mins before coating to prevent butter leakage during frying.
Ensure oil is hot (350°F/175°C) before frying for a crispy coating and to prevent oil absorption.
Serve with mashed potatoes and steamed green beans for a classic and comforting meal.
Prepare the butter filling and stuff the chicken a day in advance. Store, covered, in the fridge.
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.
Butter mixture is formed into 8 sticks.
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.
Chicken breasts are pounded to 1/4 inch thickness.
SEASON
Season the pounded chicken breasts (1200 g) with salt (1 tsp) and pepper.
Chicken breasts are seasoned.
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.
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.
Chicken breasts are fully coated with breadcrumbs.
CHILL
Place the breaded chicken Kievs in the refrigerator for at least 15 minutes to help the coating set.
Breaded chicken Kievs are chilled and coating is set.
HEAT
Heat vegetable oil (2 cups) in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
Oil is heated to 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.
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.
Excess oil has drained from the chicken Kievs.
SERVE
Serve immediately, allowing the butter to ooze out as you cut into it.
Chicken Kiev is ready to serve.
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