Best Chicken Kiev Recipe
If you are like me, you probably think you need to go to a restaurant to have the mouthwatering chicken Kiev that is crispy on the outside and juicy on the inside. Well, I have good news for you. I have perfected this restaurant-style meal to make it simple and double so anyone can make it home!
With my recipe, you get the famous combination of golden breading, juicy chicken, and a buttery center that we all love. This is one of those meals elegant enough for special dinners and get-togethers but simple enough to make on a weeknight. I like to serve it with creamy mashed potatoes and a vibrant pear salad on the side.
Table of contents
I have a trick: I usually prep these ahead of time and keep them in the fridge until ready to cook. This rich and comforting meal never fails to wow, and the herb butter-filled center is a delicious surprise full of flavor. This surprisingly effortless recipe is absolutely worth trying.
Why you will love this recipe
- Save money: Taking the family to a restaurant for chicken Kiev will cost at least $30 each. But with my recipe, I can make four of them for under $20! That is at least an extra $100 to spend on other things!
- They are fancy enough to serve at a party: Having a celebration, or maybe the boss is coming over for dinner? These fried chicken breasts, full of savory herb butter, will impress anyone.
- My recipe makes them so easy to make: They take just minutes to prep and even less time to cook, so they can be ready in no time with no special tools or skills needed.
- Make and freeze individually: They are excellent for meal planning or meals on busy nights during the week. Grab one or more out of the freezer as needed and thaw several hours before reheating them.
What you will need
- Herbed butter: I make mine with unsalted butter, lemon zest and juice, freshly minced garlic, parsley, rosemary, and thyme.
- Chicken breasts: Be sure to get boneless, skinless chicken breasts because they have to be butterflied and pounded for this recipe. You won’t need to worry about them drying out because they will be filled with juicy butter.
- Eggs: Warmed to room temperature and beaten, used to dredge the chicken.
- All-purpose flour: Any flour will work for this recipe; I tossed the chicken after it was dredged in the egg mixture.
- Panko mixture: I mix panko breadcrumbs with paprika, garlic powder, onion powder, salt, and pepper. This provides a crunchy coating for the chicken and absorbs less oil, so it is less greasy.
- Oil: I use a neutral oil, like vegetable or canola oil, to fry the chicken.
How to make it
Make the butter mixture: To begin, I whisk all the ingredients of the butter mixture into a bowl until it is thoroughly mixed. Then, I pour it onto plastic wrap and shape it into a log. It goes into the fridge to chill for 30 minutes.
Prep the chicken: In the meantime, I butterfly the chicken breasts and pound them until they are ¼ inches thick on top of plastic wrap. Then, I season them with salt and pepper.
Fill: I place ¼ of the butter log in the middle of one chicken breast and fold the chicken over the butter to form a pocket. I wrap the chicken around it tightly to create a smooth ball, wrapping it in plastic wrap. It goes in the freezer for 30 minutes, and I continue with all four chicken breasts.
Coat the chicken: I mix the flour with salt in a bowl. I whisk the eggs in another bowl and combine the panko, onion powder, garlic powder, and paprika in a separate bowl. Once the chicken balls are chilled, I roll them in the flour to coat them thoroughly, shaking off the excess. Then, they go into the egg mixture and then the panko mixture. After that, I place them on a plate, cover them with plastic wrap, and freeze them for 15 minutes.
Preheat the oven: Afterward, I preheat the oven to 400 degrees F, line a baking sheet with foil, and heat oil in my deep fryer until it reaches 350 degrees F and preheat the oven.
Fry and bake: Next, I fry the chicken in hot oil for about one minute per side until golden brown. Then, I transfer them to the prepared baking sheet and sprinkle them with salt and pepper before baking for 15 to 20 minutes. An instant-read thermometer should read 155 degrees F when they are done.
Rest and serve: Finally, I remove the chicken Kiev from the oven and let it rest for 15 minutes before serving.
Expert tip
How to butterfly chicken breasts
The most important part of this recipe is properly butterflying the chicken. If it is not cut and filleted correctly, the butter will not stay where it belongs, and the meat will not cook evenly. The meat should also be cut evenly and pounded to an even thickness for the best results. You do not need special tools for this, but I recommend a cutting board, a sharp knife, and a meat mallet.
First, place the breast skin (without the skin) side down and insert the knife into the middle of the thickest part, cutting horizontally. Cut almost to the other side and open it like a book between two pieces of plastic wrap. Working from the middle to the outside, pound with the smooth side of the mallet until it is ¼ inches thick.
More tips to consider:
- First, properly fillet the chicken and pound it to ¼ inches. Make sure it is evenly pounded all over.
- Be sure to freeze the butter mixture for 30 minutes the first time and then chill the chicken in the freezer for 15 minutes the second time.
- Be careful not to pierce the butter compartment when checking the internal temperature.
- Remove the chicken when it is 155 degrees F. The temperature will continue rising as it rests.
- Make sure the oil is hot enough when frying the chicken. It has to be 350 degrees F.
- Also, do not let it exceed 375 degrees F, or it could burn the chicken.
Recipe variations and add-ins:
- Use thigh meat: I love this recipe with dark meat. It has a much bolder flavor and is so juicy!
- Try it with turkey or pork: Turkey and pork are fantastic choices. Just make sure they are boneless and skinless. The cooking time stays the same.
- Make it spicy: Add 1/4 teaspoon of red pepper flakes to the panko breadcrumbs for spicy chicken Kiev. Sometimes, I even sprinkle some Tabasco sauce in the butter mixture.
- Use different herbs: I have used other herbs like oregano, cilantro, basil, and sage.
- Add cheese: Any cheese sprinkled on the chicken while it is still hot would be delicious. Sometimes, I add parmesan to the panko.
Serving suggestions:
A dinner that looks fancy deserves an impressive side dish. When we have company, I opt for my buttery fondant potatoes or these Duchess potatoes; both are delicious. These cheesy baked green beans are perfect with a golden and caramelized topping and two kinds of cheese and are easy enough to make on a weeknight.
My favorite wine pairings for this recipe are Chenin Blanc, Viognier, and Chablis because of their high acidity, which cuts through the intense flavors. My White Russian cocktail is another adult beverage that I like to serve with chicken Kiev. Try light and creamy strawberry mousse or a rich and decadent strawberry cheesecake for dessert.
How to store leftovers:
- Refrigerate: Place leftovers in a sealed container in the fridge for up to three days.
- Freezing: I like to freeze mine wrapped in plastic in individual freezer bags. That way, I can take them out and thaw them as needed.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in the oven at 350 degrees F for 10 minutes or in the microwave for one to two minutes.
Frequently Asked Questions
One of the most common reasons is that the butter was not firm enough. To help it set, put the butter in the freezer for 30 minutes the first time and then the whole thing for 15 minutes the second time. Also, be sure the opening is sealed well. Also, be careful when checking the temperature. Do not pierce the butter compartment if the internal temperature is checked with an instant-read thermometer.
It is possible that it was overcooked. Chicken that gets overcooked will become tough and rubbery. The protein fibers in the chicken dry up and become elastic, making it tough as it dries out. The best way to prevent this is to check it 10 minutes before the time is up. Check the internal temperature. When it is 155 degrees F, remove it, and it will continue cooking as it rests. Just be careful not to stick the thermometer in too far.
It could be that the butter leaked out and made the breading greasy. Make sure the butter is not leaking from the chicken. If so, use a toothpick to keep it closed, or paste it with flour and egg to close it. However, it could also be that the breading is soggy from the oil not being hot enough when it is fried. The oil has to be 350 degrees F when the chicken is fried. Cook one or two at a time, and do not let the oil cool off.
First, make sure the meat is pounded to an even thickness so it will cook evenly. Also, make sure the heat is not too high when frying it. The temperature of the oil should not be over 375 degrees F. When baking them, do not go over 400 degrees F. If they start to get too dark before the inside is cooked all the way, cover them loosely with foil until they are done.
Other elegant chicken dishes:
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Chicken Kiev Recipe
Ingredients
Butter Mixture:
- 6 tablespoons unsalted butter room temperature
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 3 tablespoons chopped parsley
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon fresh thyme finely chopped
Chicken:
- 4 small/medium chicken breasts skinless and boneless
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 eggs beaten
- 2 cups panko bread crumbs
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups vegetable oil for frying or as needed
Instructions
Butter Mixture:
- Mix all the ingredients in a bowl.
- Make a log and wrap it in plastic wrap. Refrigerate until cold for at least 15-30 minutes.
Chicken:
- Butterfly chicken breasts and pound them using a kitchen mallet into 1/4-inch thickness.
- Season the butterflied and pounded chicken breasts with salt and pepper.
- Take one-quarter of the butter mixture and place it in the center of the chicken. Fold the chicken over the butter to create a tight pocket, then bring the sides of the chicken together underneath to form a round ball. The top should be smooth, while the bottom should be gathered.
- Tightly wrap each ball in plastic wrap, and chill in the freezer until slightly firm, about 30 minutes.
- In a medium shallow bowl, whisk flour and one teaspoon of salt.
- Whisk the eggs together in another shallow bowl.
- Add panko bread crumbs, paprika, garlic powder, and onion powder into another bowl and mix.
- Take each cold chicken ball and gently press it into the flour mixture to coat it entirely, then shake off any excess flour.
- Dip into the beaten eggs, then press into the bread crumbs mixture.
- Place breaded chicken balls onto a plate, cover with plastic wrap, and return to the freezer to chill for another 15 minutes.
Fry:
- Heat oil in a deep fryer or large saucepan to 350 degrees F, and preheat the oven to 400 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- Add the chicken, gathered-side down, to the hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet. Sprinkle lightly with salt and pepper over the top and bake for about 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
- Let rest for 5 minutes before serving.
Video
Notes
How to butterfly chicken breasts
The most important part of this recipe is properly butterflying the chicken. If it is not cut and filleted correctly, the butter will not stay where it belongs, and the meat will not cook evenly. The meat should also be cut evenly and pounded to an even thickness for the best results. You do not need special tools for this, but I recommend a cutting board, a sharp knife, and a meat mallet. First, place the breast skin (without the skin) side down and insert the knife into the middle of the thickest part, cutting horizontally. Cut almost to the other side and open it like a book between two pieces of plastic wrap. Working from the middle to the outside, pound with the smooth side of the mallet until it is ¼ inches thick.More tips to consider:
- First, properly fillet the chicken and pound it to ¼ inches. Make sure it is evenly pounded all over.
- Be sure to freeze the butter mixture for 30 minutes the first time and then chill the chicken in the freezer for 15 minutes the second time.
- Be careful not to pierce the butter compartment when checking the internal temperature.
- Remove the chicken when it is 155 degrees F. The temperature will continue rising as it rests.
- Make sure the oil is hot enough when frying the chicken. It has to be 350 degrees F.
- Also, do not let it exceed 375 degrees F, or it could burn the chicken.