Chicken Kyiv
Chicken Kyiv
Ingredients
For the Garlic Herb Butter
- 5 garlic, cloves, finely chopped
- 1 handful parsley, large, finely chopped
- 150 g butter, softened
- 1 pinch salt
For the Chicken
- 4 chicken breast
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs
- 1 splash milk
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Finely chop the garlic cloves and the large handful of parsley.
⏱️ 5 min
- 2
In a medium bowl, combine the finely chopped garlic, finely chopped parsley, softened butter, and a pinch of salt. Mix until all ingredients are well combined and evenly distributed.
⏱️ 5 min
- 3
Lay out a piece of cling film. Transfer the garlic herb butter mixture onto the cling film and roll it tightly into a tube shape, approximately 2-3 cm in diameter.
⏱️ 5 min
- 4
Place the butter tube in the freezer and freeze until solid, which will take at least 2 hours.
⏱️ 120 min
- 5
Once the butter tube is solid, unwrap it and slice it into 1 cm x 1 cm batons. You should get enough batons for 4 chicken breasts.
⏱️ 5 min
- 6
Prepare each chicken breast by making a deep incision along one side, about 3/4 of its length, creating a pocket without cutting all the way through.
⏱️ 5 min
- 7
Carefully slide one frozen garlic herb butter baton into the incision of each chicken breast, ensuring it is fully enclosed within the chicken.
⏱️ 5 min
- 8
Set up a dredging station: one shallow dish with flour, one with the egg wash (whisk 3 eggs with a splash of milk), and one with Panko breadcrumbs.
⏱️ 2 min
- 9
Take one stuffed chicken breast and coat it thoroughly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully covered. Finally, coat it generously with Panko breadcrumbs.
⏱️ 2 min
- 10
Repeat the coating process for a double layer: dip the breaded chicken breast back into the flour, then the egg wash, and finally coat it again with Panko breadcrumbs. This double coating helps seal in the butter and creates a crispier crust. Repeat for all chicken breasts.
⏱️ 8 min
- 11
Preheat your oven to 180°C. In a large, deep pan or Dutch oven, heat enough vegetable oil to submerge the chicken breasts (at least 4 cups) to 190°C. Use a thermometer to ensure the correct temperature.
⏱️ 10 min•🌡️ 190
- 12
Carefully place the coated chicken breasts into the hot oil, one or two at a time to avoid overcrowding the pan. Fry until golden brown on all sides, about 3-4 minutes per side.
⏱️ 8 min•🌡️ 190
- 13
Transfer the golden-brown chicken breasts to an oven-safe tray.
⏱️ 1 min
- 14
Place the tray in the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 74°C.
⏱️ 20 min•🌡️ 180
- 15
Carefully remove the Chicken Kyiv from the oven. Let it rest for a few minutes before serving. Slice to reveal the melted garlic herb butter inside.
⏱️ 2 min
Kitchen Tools
Chicken Kyiv
For the Garlic Herb Butter
- 5 garlic, cloves, finely chopped
- 1 handful parsley, large, finely chopped
- 150 g butter, softened
- 1 pinch salt
For the Chicken
- 4 chicken breast
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs
- 1 splash milk
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Finely chop the garlic cloves and the large handful of parsley.
⏱️ 5 min - 2
In a medium bowl, combine the finely chopped garlic, finely chopped parsley, softened butter, and a pinch of salt. Mix until all ingredients are well combined and evenly distributed.
⏱️ 5 min - 3
Lay out a piece of cling film. Transfer the garlic herb butter mixture onto the cling film and roll it tightly into a tube shape, approximately 2-3 cm in diameter.
⏱️ 5 min - 4
Place the butter tube in the freezer and freeze until solid, which will take at least 2 hours.
⏱️ 120 min - 5
Once the butter tube is solid, unwrap it and slice it into 1 cm x 1 cm batons. You should get enough batons for 4 chicken breasts.
⏱️ 5 min - 6
Prepare each chicken breast by making a deep incision along one side, about 3/4 of its length, creating a pocket without cutting all the way through.
⏱️ 5 min - 7
Carefully slide one frozen garlic herb butter baton into the incision of each chicken breast, ensuring it is fully enclosed within the chicken.
⏱️ 5 min - 8
Set up a dredging station: one shallow dish with flour, one with the egg wash (whisk 3 eggs with a splash of milk), and one with Panko breadcrumbs.
⏱️ 2 min - 9
Take one stuffed chicken breast and coat it thoroughly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully covered. Finally, coat it generously with Panko breadcrumbs.
⏱️ 2 min - 10
Repeat the coating process for a double layer: dip the breaded chicken breast back into the flour, then the egg wash, and finally coat it again with Panko breadcrumbs. This double coating helps seal in the butter and creates a crispier crust. Repeat for all chicken breasts.
⏱️ 8 min - 11
Preheat your oven to 180°C. In a large, deep pan or Dutch oven, heat enough vegetable oil to submerge the chicken breasts (at least 4 cups) to 190°C. Use a thermometer to ensure the correct temperature.
⏱️ 10 min•🌡️ 190 - 12
Carefully place the coated chicken breasts into the hot oil, one or two at a time to avoid overcrowding the pan. Fry until golden brown on all sides, about 3-4 minutes per side.
⏱️ 8 min•🌡️ 190 - 13
Transfer the golden-brown chicken breasts to an oven-safe tray.
⏱️ 1 min - 14
Place the tray in the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 74°C.
⏱️ 20 min•🌡️ 180 - 15
Carefully remove the Chicken Kyiv from the oven. Let it rest for a few minutes before serving. Slice to reveal the melted garlic herb butter inside.
⏱️ 2 min