Classic Chicken Kyiv Recipe
Crispy, buttery Chicken Kyiv—a classic dish with a golden crust and a rich garlic butter center
Ingredients
- 2 large chicken breasts
- 1/2 cup (115g) unsalted butter, softened
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt and black pepper (to taste)
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs (panko or regular)
- 1/2 cup (120ml) vegetable oil (for frying)
Instructions
- Prepare the garlic butter: In a bowl, mix softened butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper until smooth. Shape into a log, wrap in plastic wrap, and freeze for 15-20 minutes until firm.
- Prepare the chicken: Using a sharp knife, carefully cut a pocket in each chicken breast without slicing all the way through.
- Stuff the chicken: Slice the chilled butter log into pieces and place a piece inside each chicken pocket. Secure the opening with toothpicks if necessary.
- Coat the chicken: Dredge each stuffed chicken breast in flour, dip in the beaten eggs, and coat thoroughly with breadcrumbs.
- Chill: Refrigerate the breaded chicken for 15 minutes to help the coating set.
- Fry the chicken: Heat vegetable oil in a deep skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown.
- Bake (optional for thorough cooking): Transfer the fried chicken to a preheated oven at 350°F (175°C) and bake for 10-12 minutes to ensure the chicken is fully cooked.
- Rest and serve: Let the Chicken Kyiv rest for 5 minutes before slicing to allow the butter to stay inside. Enjoy!
Notes
- Ensure the butter is well-chilled to prevent leaking during cooking.
- Use panko breadcrumbs for a lighter, crispier coating.