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Chef John's Chicken Kiev
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Succulent homemade chicken Kiev with golden crispy exterior and flavorful garlic parsley butter.
Ingredients:
  • 1 pinch salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 6 tablespoons unsalted butter
  • 4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 1 pinch cayenne pepper
  • 2 cups vegetable oil for frying, or as needed
Instructions:
  • Using a mortar and pestle, grind garlic and a pinch of salt until smooth. Mix in parsley. Incorporate butter into the garlic mixture until well combined. Wrap the butter mixture in plastic wrap and refrigerate for at least 15 minutes until cold.
  • Season the chicken breasts with salt and pepper. Place a portion of the butter mixture in the middle of the wider end of each chicken breast. Fold the narrow end of each breast over the butter to create a snug pocket, then gather the sides towards the center to form a round ball. Smooth the top and gather the bottom. Wrap each chicken ball tightly in plastic wrap, place on a plate, and chill in the freezer until the bottoms hold together and are slightly firm, approximately 30 minutes.
  • Combine the flour and 2 teaspoons of salt in one bowl. Whisk the eggs in another bowl. Place panko bread crumbs in a third bowl.
  • Unwrap the chicken breast balls and coat them in flour, egg, and bread crumbs. Place on a plate, cover, and chill in the freezer for 15 minutes until firm.
  • Preheat oil in a deep-fryer or large saucepan to 350°F (175°C) while you preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  • In batches, sear chicken in hot oil until lightly golden on both sides for about 1 minute each. Place chicken on the prepared baking sheet and sprinkle with salt and cayenne pepper.
  • Bake until the butter starts to sizzle on the baking sheet, about 15-17 minutes. Check the temperature with an instant-read thermometer - it should read at least 165°F (74°C). Let it rest for a few minutes before serving.

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