Chicken Kiev is a sophisticated dish that transforms simple chicken breasts into an impressive culinary masterpiece filled with rich, garlicky herb butter that dramatically bursts out when cut. This classic Ukrainian recipe features tender chicken breasts that are carefully pounded thin, wrapped around a frozen herb butter center, then coated in golden breadcrumbs and deep-fried to crispy perfection. The magic happens when you cut into the chicken and the molten garlic-parsley butter flows out, creating an instant sauce that’s both visually stunning and incredibly flavorful. Each bite delivers the perfect combination of crispy exterior, juicy chicken, and that signature burst of aromatic herb butter that makes this dish a restaurant favorite and special occasion showstopper.
Serves: 4 people
About This Recipe
The key to perfect Chicken Kiev lies in proper preparation and technique. The herb butter must be completely frozen before wrapping to prevent it from melting during cooking, and the chicken must be pounded to the right thickness to wrap securely around the butter without tearing. This recipe uses the traditional method of chilling the assembled chicken to help the coating adhere better and ensure the butter stays intact during frying. While it requires some advance planning, the spectacular results make every step worthwhile, creating a dish that’s both elegant and delicious.
Ingredients
For the herb butter:
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the chicken:
- 4 large boneless, skinless chicken breasts (about 8 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups fine dry breadcrumbs
- Vegetable oil for deep frying (about 6 cups)
For serving:
- Lemon wedges
- Fresh parsley sprigs for garnish
- Your favorite vegetables or rice
Equipment Needed
- Food processor or mixing bowl
- Plastic wrap
- Meat mallet or rolling pin
- Three shallow dishes for breading
- Deep fryer or large heavy pot
- Candy thermometer
- Paper towels
- Toothpicks
- Slotted spoon
Step-by-Step Instructions
Make the Herb Butter
In a bowl, combine the softened butter with minced garlic, chopped parsley, chives, lemon juice, salt, and white pepper. Mix thoroughly until all ingredients are evenly distributed and the butter has a bright green color from the herbs. Transfer the mixture to plastic wrap and shape it into a log about 4 inches long. Wrap tightly and freeze for at least 2 hours until completely solid.
Prepare the Chicken Breasts
Remove any tenderloin pieces from the chicken breasts and save for another use. Place each breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat. The chicken should be thin enough to roll but not so thin that it falls apart.
Season the Chicken
Remove the plastic wrap and season both sides of each flattened chicken breast with salt and pepper. Let the chicken rest at room temperature for 10 minutes while you prepare the other components.
Cut the Frozen Butter
Remove the herb butter from the freezer and unwrap. Cut it into 4 equal portions, each about 1 inch long. Keep the butter pieces frozen until ready to use, as this is crucial for preventing leakage during cooking.
Assemble the Chicken Kiev
Place one piece of frozen herb butter at the narrow end of each chicken breast, about 1 inch from the edge. Fold the sides of the chicken over the butter, then roll tightly from the narrow end, completely encasing the butter. The seam should be on the bottom. Secure with toothpicks if necessary to prevent unrolling.
Set Up Breading Station
Arrange three shallow dishes in a line. Place flour in the first dish, beaten eggs in the second, and breadcrumbs in the third. Season the flour with a pinch of salt and pepper for extra flavor.
Bread the Chicken
Working with one piece at a time, roll each chicken bundle first in flour, shaking off excess. Next, dip in beaten eggs, making sure to coat completely. Finally, roll in breadcrumbs, pressing gently to help the coating adhere. Place the breaded chicken on a plate and refrigerate for at least 30 minutes to help the coating set.
Heat the Oil
In a deep fryer or large heavy pot, heat vegetable oil to 350°F. Use enough oil to completely submerge the chicken pieces. A candy thermometer is essential for maintaining the proper temperature throughout cooking.
Fry the Chicken Kiev
Carefully lower the chilled chicken pieces into the hot oil using a slotted spoon. Don’t overcrowd the pot; fry 2 pieces at a time if necessary. Cook for 8-10 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F.
Drain and Rest
Remove the cooked chicken from the oil and place on paper towels to drain excess oil. Let rest for 3-5 minutes before serving. This resting time allows the temperature to equalize and prevents the butter from being too hot when served.
Serve with Caution
Remove any toothpicks and place the Chicken Kiev on serving plates. Warn your guests that hot butter will flow out when they cut into the chicken. Garnish with fresh parsley and lemon wedges, and serve immediately.
Safety Tips and Techniques
Keep Butter Frozen: The herb butter must be completely solid when wrapped in the chicken to prevent leakage during frying.
Seal Tightly: Make sure the chicken completely encases the butter with no gaps or thin spots where the butter could escape.
Maintain Oil Temperature: Keep the oil at a steady 350°F. Too hot and the outside will burn before the inside cooks; too cool and the coating will absorb excess oil.
Test for Doneness: Use a meat thermometer to ensure the chicken reaches 165°F internal temperature.
Serving Suggestions
Chicken Kiev pairs beautifully with simple sides that don’t compete with its rich flavors. Try it with roasted asparagus, steamed broccoli, wild rice pilaf, or buttered new potatoes. A light salad with vinaigrette helps cut through the richness of the dish.
Make-Ahead Options
The herb butter can be made up to a week ahead and kept frozen. The assembled, breaded chicken can be prepared up to 4 hours in advance and kept refrigerated until ready to fry. This makes it perfect for entertaining, as most of the work can be done ahead of time.
Troubleshooting Common Issues
Butter Leaks Out: This usually happens if the butter wasn’t frozen solid or if there are gaps in the chicken wrapping. Make sure to seal tightly and keep the butter frozen until cooking.
Coating Falls Off: This can occur if the chicken wasn’t chilled after breading or if the oil temperature was incorrect. Always refrigerate breaded chicken and maintain proper oil temperature.
Dry Chicken: Overcooking is the usual culprit. Use a thermometer and don’t cook beyond 165°F internal temperature.
Alternative Cooking Method
For a slightly healthier version, you can bake Chicken Kiev at 400°F for 20-25 minutes instead of frying, though you won’t get quite the same crispy texture. Brush with melted butter before baking for better browning.
Storage and Leftovers
While Chicken Kiev is best enjoyed immediately, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispy coating, though the dramatic butter burst effect will be diminished upon reheating.
