Tiffany Haney
Chicken Kiev is a delicious Russian dish that has been a family favourite for many. It is made by stuffing chicken breasts with garlic butter and coating them in breadcrumbs. The chicken is then fried to a golden perfection. While some recipes call for deep-frying, it is possible to cook Chicken Kiev in a frying pan. This involves heating oil in a large frying pan over medium-high heat and frying the chicken for about 5 minutes on each side. The dish can be served with a variety of sides, such as mashed potatoes, rice, noodles, or a salad.
| Characteristics | Values |
|---|---|
| Pan | Large frying pan |
| Oil temperature | Medium-high heat, 190°C / 375°F |
| Chicken breast weight | Around 4-5 ounces |
| Chicken breast thickness | Not too thick or thin, ideally 1/4 inch thick |
| Chicken breast coating | Flour, egg, breadcrumbs |
| Chicken breast stuffing | Butter, garlic, parsley |
| Cooking time | Fry for 5 minutes each side, bake for 12-15 minutes |
| Internal temperature | 65°C / 149-150°F |
| Resting time | 2 minutes |
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What You'll Learn
Chicken Kiev ingredients
Chicken Kiev is a dish that features chicken breasts stuffed with garlic butter and coated in breadcrumbs. The garlic butter is typically made with a combination of butter, garlic, parsley, and sometimes lemon juice and zest. The chicken breasts are pounded thin, stuffed with the garlic butter, and then sealed with toothpicks or by "gluing" with egg and flour. The breading procedure involves coating the chicken in flour, egg wash, and breadcrumbs, which are often seasoned with salt, pepper, paprika, or parmesan.
For the chicken, it is important to select chicken breasts that are not too thick or too thin. Small breasts, around 4-5 ounces each, are ideal. Boneless and skinless chicken breasts are preferable, and any fat should be removed. The chicken is then pounded to a thickness of about 1/4 inch.
The garlic butter is made by mixing softened butter with garlic, parsley, salt, and lemon juice and zest, if desired. This mixture is then spread onto parchment paper and frozen until firm. Alternatively, you can combine butter, garlic powder, and pepper, spread it onto aluminium foil, and freeze it.
Once the chicken is stuffed with the garlic butter, it is coated in the breading procedure. The chicken is dipped in flour, then egg, and finally breadcrumbs, repeating the process for a double coating to ensure crispiness and to prevent the butter from leaking out during cooking. The chicken is then fried in oil in a pan or baked in the oven until golden brown and cooked through.
Overall, the key ingredients for Chicken Kiev are chicken breasts, butter, garlic, parsley, flour, eggs, and breadcrumbs. Additional ingredients for seasoning and flavour can include salt, pepper, paprika, parmesan, lemon juice and zest, and onion.
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Chicken breast preparation
Chicken Kiev is a classic Eastern European dish from the early 1900s. It is made by stuffing chicken breasts with garlic butter, coating them in breadcrumbs, and pan-frying them. Here is a step-by-step guide to preparing the chicken breasts for this delicious dish:
Prepare the Chicken Breasts:
Firstly, select chicken breasts that are not too thick or too thin. Small chicken breasts, around 4-5 ounces each, are ideal for even cooking. If using whole chicken breasts, cut them in half. Place each chicken breast half between two pieces of waxed paper. Using a mallet, gently pound the chicken to about 1/4 inch thickness or less. This step ensures the chicken is an even thickness, allowing for uniform cooking.
Create a Pocket:
The next step is to create a pocket inside the chicken breast for the garlic butter. Place the chicken breast on a chopping board and use a sharp knife to make a deep cut inside the thicker end of the breast. Be careful not to cut all the way through, as this will cause the butter to leak out during cooking. The easiest way to do this is to butterfly the breast by cutting it horizontally, leaving one long edge intact, so it opens like a book. Repeat this process with the remaining breasts.
Stuff the Chicken:
In a bowl, combine softened butter, chopped parsley, garlic, and lemon pepper seasoning. Mix these ingredients well, and then shape them into small logs or discs. Place one or two discs of butter inside each chicken breast, pressing to flatten and seal with your hands. You can secure the opening with a toothpick to prevent butter leakage during cooking.
Bread the Chicken:
Set up three plates for breading. On the first plate, pour flour, preferably plain flour. In the second plate, beat together one or two eggs, depending on the number of chicken breasts. The third plate should contain breadcrumbs, preferably panko breadcrumbs, which give a crispier texture. Season the breadcrumbs with salt, pepper, and paprika, if desired. Now, coat the stuffed chicken breasts with flour, shaking off any excess. Then, dip them in the egg, ensuring an even coating, and finally, roll them in the breadcrumbs. For an extra crispy crust, double-coat the chicken breasts by repeating the process.
Chill and Cook:
Chill the breaded chicken breasts for at least an hour before cooking. This helps set the coating. When ready to cook, heat a large, deep skillet over medium heat and add enough vegetable oil to reach a depth of about 1/3 inch to 1/2 inch. Fry the chicken breasts in batches to avoid overcrowding the pan. Fry for about 4-5 minutes on each side, or until golden brown. Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Chicken Kiev is a delicious and indulgent dish, perfect for a special occasion or a cosy night in. Enjoy the crispy, golden crust and the burst of garlic butter with each bite!
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Making the garlic butter
Chicken Kiev is a delicious dish that features a tender chicken breast stuffed with a creamy garlic butter filling and coated in crispy breadcrumbs. The key to a tasty Chicken Kiev is in the garlic butter, so here is a detailed, step-by-step guide to making this mouth-watering filling.
Firstly, you will need to gather your ingredients. For the garlic butter, you will require butter (unsalted is preferable), garlic, and some fresh herbs such as parsley and chives. You may also add salt and pepper to taste. It is important that your butter is softened, so leave it at room temperature for around 45 minutes.
Once your butter is softened, you can begin to prepare your herbs and garlic. Finely chop your herbs until you have around one tablespoon of each. Mince or finely grate your garlic cloves—you will need around two cloves for a strong garlic flavour. Combine the garlic with a pinch of salt and mix until smooth. You can use a mortar and pestle for this step, or simply use the back of your knife to form a paste.
Now it is time to combine your garlic and herbs with the softened butter. Add your garlic paste and herbs to the bowl of butter and mix until well combined. You can use a pestle or a wooden spoon for this step. Once combined, your garlic butter is almost ready!
The final step is to shape and chill your garlic butter. Spoon the butter mixture onto a piece of plastic wrap and form it into a log shape. You can adjust the thickness of the log to your preference, but aim for around 1-2 inches in thickness. Tightly wrap the plastic around the butter and place it in the freezer to chill. Chilling your garlic butter will help it to firm up and make it easier to work with when you are assembling your Chicken Kiev.
And there you have it! A delicious garlic butter filling that is sure to impress. Remember to allow your garlic butter to chill for at least 15-30 minutes before using it to stuff your chicken breasts. Enjoy the mouth-watering flavours of your homemade Chicken Kiev!
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Coating the chicken
Pound the Chicken:
Start by placing the chicken breast between two sheets of cling film, waxed paper, or freezer bags, with the skin side down. Using a meat pounder or mallet, gently pound the chicken to flatten it to an even thickness of about 1/4 inch. This step ensures the chicken cooks evenly and provides a larger surface area for stuffing.
Seasoning:
Once the chicken is pounded, season it with salt and pepper on both sides. This enhances the flavour of the dish and should not be skipped.
Stuffing the Chicken:
The next step is to stuff the chicken with the prepared garlic herb butter. Place a generous amount of butter in the centre of the chicken and gather the edges around it, forming a pocket. Secure the opening of the pocket with toothpicks to prevent the butter from leaking out during cooking.
The Coating Station:
Set up three separate plates or bowls for the coating process. On the first plate, mix flour with paprika and some salt. The flour mixture will help the egg wash adhere better to the chicken. In the second plate, whisk eggs until well combined. The egg wash acts as a binding agent, helping the breadcrumbs stick to the chicken. On the third plate, mix breadcrumbs with Parmesan cheese. Panko breadcrumbs are highly recommended for an extra crispy coating.
Dipping and Coating:
Now it's time to coat the chicken. First, dip the stuffed chicken breast into the flour mixture, ensuring it is thoroughly coated, including the cut edges. Then, dip it into the egg wash, making sure the entire surface is covered. Finally, roll the chicken in the breadcrumb mixture, pressing gently to help the crumbs adhere. For an even crispier crust, double-coat the chicken by repeating the process.
Chilling:
Once the chicken is coated, it is advisable to chill it for at least an hour before cooking. This helps set the coating and ensures the butter remains sealed inside. You can also freeze the coated chicken for future use.
By following these detailed steps for coating the chicken, you'll be well on your way to creating a delicious and crispy Chicken Kiev.
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Frying and baking
Chicken Kiev is a delicious dish that can be cooked in a frying pan. It is a Russian dish that has become a family favourite for many. The dish consists of crispy breaded fried chicken breasts that are stuffed with garlic lemon butter. The end result is a tender and flavourful chicken with a delicious butter sauce.
To cook Chicken Kiev in a frying pan, start by preparing the chicken breasts. The breasts should be pounded thin and seasoned with salt and pepper. Then, a generous knob of herb-flavoured butter is placed in the centre of the chicken breast. The chicken is then coated in flour, egg wash, and breadcrumbs. It is important to ensure that the entire surface of the chicken is thoroughly coated to prevent the butter from leaking out during cooking.
Next, heat oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the chicken in the pan and fry for about 4-5 minutes on each side, or until the chicken is golden brown. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
For a true Kiev experience, some recipes suggest deep-frying the chicken. To do this, heat oil in a heavy-based pot to 190°C / 375°F. Carefully place the chicken in the oil and cook for 2-3 minutes, turning once or twice, until golden. The chicken will still be raw inside, so it needs to be finished in the oven.
To finish the Chicken Kiev in the oven, place the chicken on a rack and bake for 12 to 15 minutes, or until the internal temperature reaches 65°C / 149-150°F. It is important to be careful when inserting a meat thermometer to check the temperature, as piercing the chicken too deeply can cause the butter to leak out.
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Frequently asked questions
You want chicken breasts that aren't too thick or too thin. Small chicken breasts, around 4-5 ounces each, are ideal for this recipe. Thicker breasts may require additional time in the oven to ensure they are cooked through.
It is important to be careful when cutting the pocket for the butter into the chicken breast. The pocket should not go through to the top or bottom of the breast. You can also secure the opening with a toothpick or two. Coating the entire surface of the breasts with egg and flour will also help seal the butter inside. Some recipes also suggest partially freezing the chicken before cooking to ensure the butter remains sealed inside.
Chicken Kiev is usually deep-fried, but it can also be cooked in a large frying pan on a stovetop. You will need to heat oil in the pan over medium-high heat and then add the chicken, cooking for 4-5 minutes on each side, or until golden brown. Thicker chicken breasts may need to be finished in the oven to ensure they are cooked through.
Chicken Kiev should be cooked to an internal temperature of 149-165°F (65-74°C). This can be checked using a meat thermometer.
