The chicken kiev recipe is in honor of the Sochi Olympics and by Russia, of course, I mean Ukrainian. And by Ukrainian, of course, I mean French, but if it makes you feel any better, this wasn’t even called chicken kiev until some restaurant in New York started calling it that.
But anyway, despite being about as Russian as a chicken kiev, this is still one of the most delicious chicken recipes in history, and this is how you make it, just keep reading this article.
Ingredients for Chicken Kiev Recipe
For the butter
- 2 cloves of garlic, finely crushed
- 6 tablespoons unsalted butter
- 2 tablespoon chopped Italian parsley(you can also add tarragon or chives)
- pinch of salt
- 4 large (8-oz) boneless skinless chicken breasts salt and pepper to taste
- 1 cup flour with 2 teaspoon salt mixed in 2 eggs, beaten
- 2 cups panko breadcrumbs
- vegetable oil for frying, enough for 2-inches in a small pot baked at 400 degreesF. for 15 minutes or until cooked through.
Read also: The 3 World’s Best Lasagna Recipe
How to Prepare Chicken Kiev Recipe
- So step on here, we’re going to make some garlic butter and to do that. I’m debuting my brand new Olive Wood mortar, and pestle. And into it, I’m going to add two small or one very large cloves of garlic. That’s been chopped up a little bit. We Will also give it a big pinch of salt to help it grind and we’re gonna go ahead and give that a thorough smashing which these things are perfect for. Although the bottom wasn’t quite flat enough. So I put this underneath today, we’re going to smash that garlic and once we do, we’re going to go ahead and add some chopped, Italian, parsley for the Italians, call it personally, it will give that about a one-minute pounding.
- And at that point, we’re going to put in some butter, and we’ll go ahead and pestle that until it’s thoroughly mixed. Once it is your garlic parsley butter is done, if you don’t have one of these, you can just chop the Parsley, chop the garlic, mix it into the butter but this is so much better. You’re going to get a much sharper, stronger, more intense, garlic flavor.
- You’re also going to beat up that parsley enough to let some of the chlorophyll go into the butter, which is going to give it a glorious color. And once our butter is thoroughly mixed, in, we’re gonna go ahead and transfer that onto a piece of plastic wrap. And we’re going to pop it in the fridge to firm up a little bit while we prep our chicken breasts.
- And there they are, two chicken breasts and we’re using some nice-sized breasts, those are about 8 ounces each and yes, this will work with smaller breasts, but using larger breasts will increase your chances for success, you know, kind of like, casting one of those real housewives shows. And by the way, if they come with that little tenderloin that little chicken finger attached, go ahead and pull that out. And then what we’re going to do before we fill these is pound these out. So we’re going to place the skin side down on the plastic and then we’ll put another piece of plastic over that and we’ll take our meat pounder and pound that out pretty thin, Just to give you a measurement but it might be a little thinner than that.
- So we’re going to pound that out and it should look so flat. And before we stop that, we’re going to go ahead and season that up with some salt and freshly ground black pepper. And once that season, we’re going to go ahead and take half our butter and place that right in the center of that slightly wider end of the chicken. In fact, let me turn this.
- So the butter goes in the center of the wider end of the breast. And then what we’re going to do is take this longer, skinnier piece and flip-flap it over the butter. But we’re going to use that flap a chicken to fold over and envelop the butter and then we’ll gather up all the edges like this. And that’s going to trap that butter in the center. And if you follow the rest of the steps correctly, that will not leak out. And by the way, we’re not trusting this. We’re now using toothpicks, so we’re going to trap our herb butter in the center of this all naturally would know, performance-enhancing fasteners.
- So gather that meat up like that, which is going to give you a smooth top and a very rugged bottom. We’re going to place it on the plastic. This and then gather up the edges of the plastic and we’ll give it a little twist, not too tight, just enough to keep it all together, and then we’ll place that on a plate. And then all we need to do is pop those in the freezer for about a half-hour until they just start to give firm.
- We just want it frozen enough to hold the bottom together. So even though the size might still feel kind of software, we gathered all that meat together on the bottom should be frozen firm enough. And of course, we’re going to use the classic three-station bready system. First, we’re going to dredge it in seasoned flour.
- All that is, is flour with some salt added to it. And then after it’s been thorough, dredged in flour. We’re going to go ahead and pop that in an egg wash which is a couple of beaten eggs. And then once it’s been thorough, coated, with the egg wash, the last stop is this bowl of Panko bread Crumbs you could totally use regular breadcrumbs for this. That’s actually more traditional, but I do like, the panko, a little sharper. Little crunchier little more multifaceted.
- But anyway, we’re going to go ahead and put that in Panko and when we are positive, it is thoroughly coated. We’re going to go ahead and place that back on the plates, on top of a few extra bread, crumbs. We’re going to go ahead and pop that back in the freezer for exactly 15 minutes. We want these to firm up, just a touch before we fry them.
- So pop those in and that’s going to be the perfect amount of time for you to heat up your oil, which I’m officially going to say is 350, even though I didn’t wait. Mine was like 300, I’m a little impatient by the way next you’re going to want a foil-lined pan. Because after we fry, these are going right in the oven and then once our oil is up to temperature and our chickens been in the freezer for 15 minutes.
- Going to place that in seam side down, and we’re going to let that fry. Just like that for one minute. Exactly, So after one minute, go ahead and flip it over and we’ll leave it on their side about a minute. We’re not cooking it in the oil. We’re just sealing it and starting the crust and don’t be scared. Some of those seams might open up just a hair. It’s okay the butter is not coming out and then we’re going to pull it out, let the excess oil drain, and pop it on a foil-lined sheet pan and we’re going to finish these in the oven.
- But before we do, I want to sprinkle a little extra salt on top. I think I heard that keeps the top a little crispier. I don’t know. And then we’ll just Mark our territory a little bit here with a shake of cayenne. And at that point, those are ready to go in the center of a 400-degree oven for exactly. Only 15 minutes if using the same size chicken breast I am using.
- They should be beautiful, golden brown and It’s a little bit tricky because you can’t cut into this and we’re going to let those sit resting for 5 minutes. This is critical if you’re whatever insane reason you cut right into these, you might see a tiny bit of pink here and there, but as I sit and rest for 5 minutes, they will finish cooking perfectly. And at that point, you can transfer this onto your plate and if you’re thinking hey you forgot the sauce. No, I didn’t, you forgot was inside.
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So, I’m going to take a fork and knife and what you are about to witness can never be unseen. Check this out. One of the great sights and all of the chicken cookery that gorgeous chicken breasts, crispy on the outside moist and tender within. And of course that amazing herb.
Garlic butter just pouring out running over everything, just truly unbelievable. And sure I realize this requires a little bit of work, a little bit of crap but you know what? Just like anything in life, what you get out of something depends on what you Putting. All right. So I really do, hope you give this a try and I know you will love it.