Crispy Chicken Kiev with Molten Garlic Butter Filling (Print version)
Golden Chicken Kiev with a crisp panko shell, juicy chicken, and a molten garlic herb butter filling.
# Ingredients:
For the garlic herb butter
01 -
8 tablespoons (113 g) unsalted butter, softened
02 -
4 cloves garlic, finely minced
03 -
2 tablespoons chopped fresh parsley
04 -
1 tablespoon chopped fresh dill
05 -
1 teaspoon fresh lemon juice
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the chicken
08 -
4 boneless skinless chicken breasts, about 6-8 oz (170-225 g) each
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1/2 cup (65 g) all-purpose flour
12 -
2 large eggs, beaten
13 -
1 1/2 cups (90 g) panko breadcrumbs
14 -
3-4 cups neutral oil, for frying
# Instructions:
01 -
Mash the butter, garlic, parsley, dill, lemon juice, salt, and pepper together until smooth. Shape into 4 short logs on parchment and freeze for at least 30 minutes, until firm.
02 -
Butterfly each chicken breast without cutting all the way through. Place between parchment sheets and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
03 -
Place 1 frozen butter log in the center of each chicken breast. Fold in the sides, roll tightly around the butter, and wrap each piece in plastic. Chill in the freezer for 45-60 minutes, until firm but not rock hard.
04 -
Place flour in one shallow dish, beaten eggs in a second, and panko in a third. Season the flour and panko lightly with a pinch of salt and pepper.
05 -
Coat each chilled chicken roll in flour, dip in egg, then press into panko until fully covered. Pay attention to the ends so the coating seals the wrapped chicken.
06 -
Heat oil in a Dutch oven or deep skillet to 350 F. Fry the chicken in batches for 2-3 minutes, turning carefully, until the crust is golden. Transfer to a rack set over a sheet pan.
07 -
Bake at 400 F for 18-22 minutes, until the chicken reaches 165 F in the thickest part. Rest for 5 minutes before serving so the butter stays molten but settles slightly.
# Good to know:
01 -
Includes about 1 hour of chilling time.
02 -
Serve hot so the garlic butter center stays molten.
03 -
Use a thermometer because stuffed chicken is hard to judge by color alone.