Tillie Doyle
Chicken Kiev is a delicious, succulent dish that is surprisingly simple to make. It consists of a chicken breast, flattened and stuffed with garlic butter and herbs, then coated in breadcrumbs and fried until golden and crispy. The dish is thought to have originated in Ukraine, and while it is traditionally pan-fried or deep-fried, it can also be cooked in an air fryer for a healthier version. This guide will take you through the steps to make the perfect Chicken Kiev in a deep fryer.
How to cook Chicken Kiev in a deep fryer
| Characteristics | Values |
|---|---|
| Preparation | Pound chicken breast to 1/4-1/2 inch thickness, season with salt and pepper, and place butter, garlic, and herbs in the center. Fold the sides of the chicken over the filling, secure with toothpicks if necessary, and coat with flour, egg wash, and breadcrumbs. |
| Oil temperature | 350-375°F. |
| Cooking time | Fry until brown, then bake at 375°F for 5 minutes. |
| Internal temperature | 165°F (74°C) |
| Resting time | 5 minutes |
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What You'll Learn
Preparing the chicken breast
Chicken Kiev is a delicious dish consisting of a chicken breast stuffed with garlic butter and herbs, then breaded and fried until golden and crispy. Preparing the chicken breast is a crucial step in the process. Here is a detailed guide on how to prepare the chicken breast for a deep-fried Chicken Kiev:
Pound the Chicken Breast:
Place the chicken breast between two sheets of plastic wrap or cling film. Using a meat mallet or a meat pounder, pound the chicken breast until it reaches a thickness of about 1/4 to 1/2 inch. This step ensures that the chicken cooks evenly and makes it easier to stuff and roll.
Season the Chicken:
Once the chicken breast is pounded, season it with salt and pepper on both sides. This adds flavour to the chicken and enhances the overall taste of the dish.
Prepare the Garlic Butter:
In a bowl, combine softened butter, garlic, parsley, lemon juice, salt, and pepper. Mix these ingredients until well incorporated. Chill the mixture in the refrigerator for about 30 minutes to an hour to allow it to firm up. The chilled garlic butter will be easier to handle and stuff into the chicken breast.
Stuff and Roll the Chicken:
Take a portion of the chilled garlic butter and place it in the centre of each chicken breast. Gather the edges of the chicken and wrap them around the butter, forming a tight roll. Secure the roll with toothpicks if needed. This step ensures that the garlic butter is contained within the chicken breast during cooking.
Coat with Flour, Egg Wash, and Breadcrumbs:
After stuffing and rolling, dip each chicken roll first in flour, then in an egg wash (beaten egg), and finally coat it with breadcrumbs. This three-step coating process ensures a crispy exterior and helps seal in the moisture during frying.
Chill the Chicken Kiev:
Wrap the prepared Chicken Kiev in plastic wrap and refrigerate for at least an hour or overnight. This chilling step helps the chicken firm up and allows the flavours to meld together.
By following these steps, you will have well-prepared chicken breasts ready for deep frying. Remember to maintain a consistent temperature and leave enough space between each piece when frying to ensure even cooking. Enjoy creating your delicious Chicken Kiev!
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Making the garlic butter filling
Now, it's time to prepare the chicken breasts. Take a chicken breast and place it between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken breast until it reaches a thickness of about 1/4 to 1/2 an inch. Repeat this process for each chicken breast. Once you're done, season each breast with salt and pepper. Take your chilled garlic butter and place a portion in the centre of each chicken breast. The amount of filling you use will depend on the size of the chicken breast, but make sure not to overfill.
The next step is to carefully fold the sides of the chicken over the filling. It is important to ensure that the filling is completely enclosed and tightly sealed to prevent it from leaking out during the cooking process. You can secure the folded edges with toothpicks if needed. At this stage, you should have a neatly rolled-up chicken breast with the garlic butter filling enclosed inside.
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Coating the chicken
Firstly, prepare the chicken breasts by pounding them to a thickness of about ¼ to ½ inch. This step ensures the chicken is thin enough to be easily stuffed and rolled. Season each breast with salt and pepper. Then, take your softened garlic butter (or compound butter) and place a portion in the centre of each chicken breast. The amount of filling can be adjusted to your preference, but remember that more filling may increase the cooking time.
Next, carefully fold the sides of the chicken over the filling and roll it up tightly. You can use toothpicks to secure the chicken if needed. This step is important to prevent the filling from leaking out during cooking. Once the chicken is rolled, dip each piece into flour, coating all sides evenly. After flouring, dip the chicken into an egg wash (beaten egg), and finally, coat it with breadcrumbs. Make sure the chicken is well-coated to achieve that signature crispy texture.
Some recipes suggest placing the coated chicken in the freezer for about 10 minutes to help set the coating. This step is optional but can help ensure the coating stays intact during frying. It is also important to note that the coating process described above is for the traditional deep-frying method. If you are using an air fryer, you may want to lightly spray the coated chicken with olive oil or brush it with melted butter to ensure browning and crispiness.
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Cooking the kievs in the deep fryer
Now that your chicken kievs are prepared, it's time to cook them in the deep fryer. The first step is to preheat your deep fryer to 375°F (193°C). You can use a candy thermometer to check when the oil reaches the desired temperature. Alternatively, you can test the oil by dropping a breadcrumb into it; if the breadcrumb causes bubbles to pop on the surface, the oil is ready.
Once the oil is hot enough, carefully place the chicken kievs into the fryer. Make sure they are in a single layer and that there is enough space between each piece for proper air circulation. The number of kievs you can cook at once will depend on the size of your fryer.
Fry the kievs until they are golden brown. This should take around 18 to 22 minutes, depending on the size of the kievs and the power of your fryer. For food safety, the internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check this.
When the kievs are cooked, remove them from the fryer and place them on a plate or rack to rest for a few minutes. This will allow the juices to redistribute, making the kievs juicier and more flavourful. Finally, serve your chicken kievs with your choice of sides and enjoy!
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Serving suggestions
Chicken Kiev is a rich, savoury dish, so it is best paired with sides that are fresh, tangy, or crisp. Here are some serving suggestions:
Mashed Potatoes
Mashed potatoes are a classic side dish for Chicken Kiev. For extra flavour, incorporate celeriac, which adds a slightly bitter anise note and a touch of sweetness. You can also mix in garlic butter or serve the potatoes with petit pois and sweetcorn.
Roasted Vegetables
Roasted vegetables add a healthy and colourful touch to your meal. Try broccoli or green beans to add a nutritious element to your dish. You can also toss carrots, bell peppers, zucchini, and red onions in olive oil, salt, and pepper, then roast them in the oven until caramelized and tender.
Salads
A fresh, light salad can balance the richness of the Chicken Kiev. A simple cucumber salad with thinly sliced cucumbers, vinegar, sugar, salt, and dill is a good option. For added flavour, include some thinly sliced red onions. A Caesar salad is another option, with romaine lettuce, Caesar dressing, croutons, and Parmesan cheese. For added flair, include anchovies and a squeeze of lemon juice.
Rice Pilaf
Rice pilaf is a versatile and flavourful side dish that pairs well with Chicken Kiev. Sauté finely chopped onions and garlic in olive oil, then add the rice and stir to coat. Pour in chicken broth and simmer until the rice is tender. Mix in some chopped herbs and toasted nuts for extra texture and flavour.
Noodles
Simple buttered noodles are a great way to soak up the delicious sauce from the Chicken Kiev, and they're also a kid-friendly option. You can add herbs or Parmesan cheese for extra flavour.
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Frequently asked questions
You should deep fry your Chicken Kiev at 375°F.
Deep fry your Chicken Kiev until it is brown, then bake at 375°F for 5 minutes.
First, combine softened butter, garlic, parsley, lemon juice, salt, and pepper. Chill the mixture in the refrigerator for about 30 minutes. Next, place each chicken breast between two sheets of plastic wrap and pound them to about 1/2-inch thickness. Season with salt and pepper, then place a portion of the chilled garlic butter in the centre of each breast. Fold the sides of the chicken over the filling and secure with toothpicks if necessary. Finally, dip each chicken breast in flour, egg wash, and breadcrumbs.
The internal temperature of the chicken should reach 165°F (74°C) for safe consumption. Use a meat thermometer to check.
