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This crispy golden Chicken Kiev recipe delivers perfectly melted garlic butter that streams out when you cut into the juicy chicken breast. After years of perfecting this classic dish, I've discovered that partially freezing the chicken is the secret to keeping all that buttery goodness sealed inside.
I first made this recipe for my anniversary dinner and was amazed when my husband said it was better than any restaurant version. Now it's our special occasion tradition that everyone requests when they visit.
Ingredients
- Unsalted butter: The foundation of the filling that creates that signature melted center
- Fresh garlic: Adds aromatic punch use fresh cloves not pre minced for better flavor
- Parsley: Brightens the butter mixture and adds beautiful color contrast
- Chicken breasts: Choose thick evenly sized breasts for best results
- Panko breadcrumbs: Creates an exceptionally crispy exterior regular breadcrumbs work but lack the same crunch
- Vegetable oil: Select a neutral oil with high smoke point for proper frying temperature
Step-by-Step Instructions
- Prepare the Garlic Butter:
- Mix softened butter with finely minced garlic fresh chopped parsley and salt. The butter should be room temperature but not melted so it mixes easily while still holding its shape. Shape it into a rectangle on parchment paper and refrigerate until firm. Once chilled slice the butter into two equal batons.
- Prepare the Chicken:
- Place chicken breasts between sheets and pound to an even thickness of about half a centimeter. Pound gently working from the center outward to avoid tearing the meat. Season both sides with salt and pepper ensuring even coverage for consistent flavor.
- Roll and Stuff:
- Place a butter baton in the center of each flattened chicken breast. Fold the sides over to cover the butter then roll up the chicken starting from the bottom edge. The seam should end up on the bottom. Wrap each roll tightly in plastic wrap twisting the ends to create a firm log shape.
- Partially Freeze:
- Place the wrapped chicken in the freezer for 30 minutes until the surface firms up but isn't frozen solid. This critical step prevents the seams from shifting during handling which would release the butter prematurely.
- Bread the Chicken:
- Set up three bowls one with flour one with beaten egg and one with panko breadcrumbs. Coat each chicken roll first in flour shaking off excess then in egg letting excess drip off and finally in breadcrumbs pressing gently to adhere. Return to freezer for another 30 minutes to firm up again.
- Fry and Bake:
- Heat oil to precisely 190°C then carefully lower the chicken into the hot oil. Fry until golden turning gently to ensure even browning. Transfer to a rack set over a baking sheet and finish in a 180°C oven for 15 minutes until the chicken reaches an internal temperature of 65°C.
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The moment when you cut into a perfectly made Chicken Kiev and watch that river of garlic butter flow onto your plate is pure culinary magic. My grandmother taught me this recipe and always insisted that taking the time to partially freeze between steps was non-negotiable for authentic results.
Make-Ahead Options
Chicken Kiev can be fully prepared up to the frying stage and kept frozen for up to one month. Simply wrap the breaded uncooked chicken tightly in plastic wrap then foil and freeze. When ready to cook thaw in the refrigerator overnight then proceed with the frying and baking steps. This makes it perfect for planning special dinners without last minute preparation.
Serving Suggestions
Serve Chicken Kiev with simple sides that complement rather than compete with its rich flavor. Mashed potatoes are traditional as they soak up the escaping garlic butter beautifully. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the richness of the dish. Steamed green vegetables like asparagus or green beans also pair wonderfully with the buttery chicken.
The History Behind The Dish
Despite its name Chicken Kiev likely originated in French cuisine before being adopted and perfected by Russian chefs in the early 19th century. It became internationally famous when Soviet hotels began serving it to impress foreign visitors during the mid-20th century. The dish represents culinary diplomacy at its finest and has remained essentially unchanged for generations because the technique is already perfected.
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Chicken Kiev is a dish worth every effort, delivering a magical blend of crispy textures and molten butter that ignites your taste buds.
Frequently Asked Questions
- → Why do you partially freeze the chicken before cooking?
Partially freezing the chicken is crucial as it firms up the meat, preventing the seams from shifting during handling, coating, and frying. This technique ensures the butter stays securely sealed inside and doesn't leak out during cooking.
- → Can I make Chicken Kiev without deep frying?
Yes! For a healthier version, you can use pre-toasted breadcrumbs that have been sprayed with oil and baked until golden. Coat the chicken with these toasted crumbs and bake for about 20 minutes. While traditional Kiev is deep-fried, this baked method still delivers great results.
- → What's the best way to pound chicken for Kiev?
Place the chicken between two freezer bags or parchment paper and pound to an even 0.5cm thickness using a meat mallet. If you don't have a mallet, a rolling pin or heavy can works well. Try to create an even rectangle or oval shape, and don't worry about small tears - they can be patched with chicken scraps.
- → How do I know when the Chicken Kiev is cooked properly?
After frying until golden and baking, the internal temperature should reach 65°C/150°F. Pierce the top (not the sides) to check temperature without causing butter leakage. The chicken should be cooked through but still juicy, with the butter completely melted inside.
- → What can I serve with Chicken Kiev?
Chicken Kiev pairs wonderfully with mashed potatoes (which can soak up any escaped butter), steamed vegetables like green beans or asparagus, a simple green salad, or rice pilaf. A light side dish balances the richness of the Kiev perfectly.
- → Can I prepare Chicken Kiev in advance?
Yes! You can prepare the stuffed and crumbed chicken up to 24 hours ahead and keep it refrigerated. You can also freeze the prepared Kiev for up to 3 months - just thaw overnight in the refrigerator before cooking. This makes it perfect for meal prep or entertaining.