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Copy of NomNom Recipes 2023 05 08T112938.651 1

In case you’re wondering what chicken Kiev is, all you want to know is this: it’s crumbed and fried fowl full of melting garlic butter. totally unfashionable, completely easy however totally fantastic and quite possibly the best use of fowl breast, ever!
The trick to ensuring the melted butter stays firmly sealed internal? partially freezing the bird so the hen is maintain firmly in place. Yep, it’s that smooth! {Bonus no deep frying choice supplied}


Chicken Kiev

Crammed matters are appropriate things. Dumplings. Profiteroles. Samosas. The anticipation of reducing into something that looks so plain and unassuming on the outside to show something wickedly desirable on the interior, is like establishing a tantalising birthday gift.
Of all the filled bird dishes on this international, bird Kiev is honestly the king of them all! stuffed with wealthy garlic butter, this Russian beauty is all forms of superb. cutting thru that crunchy, golden breadcrumb crust and into the juicy chook flesh, a river of molten butter oozes from the beef throughout your plate – it’s a heart-preventing second of joy that few things on this international can rival. In fact, proper now i’m able to’t think about something that does!!!

]What goes in Chicken Kiev


  • Right here’s what you want to make the garlic butter that is going inner chook Kiev:
  • Butter – Of route! Softened and unsalted;
  • Garlic – Finely minced using a knife or the usage of a garlic crusher;
  • Salt; and
  • Parsley – Finely chopped.


And here’s what you need to make the crumbed chicken:

  • bird breast – The first-class reduce for pounding into a big, flat “sheet” used to roll up the garlic butter;
  • Panko breadcrumbs – better than normal breadcrumbs because they’re slightly larger portions which yield a higher crunch!
  • Flour and egg – The binding agents to make the breadcrumbs stick with the fowl.

How to make Chicken Kiev

It’s as trustworthy because it comes:

Roll up pounded bird breast with garlic butter interior;

  • Crumb fowl;
  • Fry; then
  • Bake, to complete cooking.

Do you need to deep fry?? For a real Kiev revel in, yes you do. but for the very first-class complete baked no-fry choice using a far cherished breadcrumb toasting approach used in this chook Tenders recipe, see note 6 of the recipe card!


  • blend the softened butter with salt, parsley and garlic until smooth;
  • spread butter on to parchment / baking paper into a 10 x 6cm / 4 x 2.3″ rectangle. It doesn’t want to be perfect, just more or less is fine!
  • Refrigerate until firm, then cut lengthwise into 2 portions.


  • Pound fowl – place a bird breast between freezer bags (or, as I do, use “cross among” freeze film). region the hen presentation facet down so that aspect stays neat and flat.
  • Now pound the hen the use of a meat mallet (or rolling pin, can, truncheon or different device of choice) until it’s miles 0.5cm / 0.2″ thick. In an ideal global, you’d reap a neat rectangle form. but the world isn’t always best. So in case you’re like me, you’ll come to be with scrappy bits and a wonky form, and that’s totally ok.
  • just be careful not to tear the hen. but if you do, don’t fear, we are able to patch it up to maintain all that golden garlic butter goodness inside!
  • Season and stuff – Season the fowl breast with salt and pepper. Then place a baton of butter in the center;
  • Wrap – Fold the sides in. Then starting from the bottom, roll the chook up into a log (like a burrito!);
  • end with the seam aspect down so it stays collectively;
  • Wrap with dangle wrap, twisting the ends so it tightens right into a log; and
  • Freeze for 30 minutes to partially firm for easier coping with while coating with breadcrumbs, and to ensure the bird remains sealed for much less risk of butter leakage.


  • Flour – as soon as the outdoor of the hen is reasonably company to touch (however now not rock solid frozen), unwrap and roll in flour. make sure you coat the ends too. Then shake off excess;
  • Egg – next, roll in gently whisked egg;
  • Breadcrumbs – Then roll in breadcrumbs, urgent to stick;
  • in part freeze again – place the crumbed fowl back in the freezer for 30 minutes to in part freeze so the out of doors corporations up once more. As with the first partial freezing, this guarantees the fowl holds its shape and the crumb coating + chicken wrapping doesn’t shift whilst placing the hen in the oil so it remains sealed to preserve the butter internal;
  • Fry until golden – subsequent, fry the chicken until it’s golden on the outside, simply 2 to three mins. it’s going to nonetheless be raw inner, so we will finish it within the oven. we can’t prepare dinner it completely when deep frying because the form of the chook Kiev is too thick for it to prepare dinner through interior earlier than the outside will become overly brown.
  • For a no-deep fry option, see word 6 of the recipe (it entails oven toasting breadcrumbs, easy and enormously effective!); and
  • Bake – end within the oven for 12 to 15 mins or till the inner temperature of the chook is 65°C / 149°F. whilst placing the end of the meat thermometer to test, make sure to handiest pierce the flesh partway thru so you don’t make a hole that reasons the butter to ooze out!

The Kiev appears so quiet and unassuming, out of the oven!! but then you definitely reduce into it. A small dribble of butter starts offevolved leak out …
keep reducing and the dribble will become a butter torrent as you cut all the way via! ↓↓↓
That second while the butter spills out of the chook and all over your plate like a self-saucing bird dinner is one of the maximum pleasant food moments you’ll ever revel in.
It is probably retro, however food this appropriate will by no means exit of style, for properly cause!

Serve this decadent chicken dish with a huge leafy salad tossed with a easy salad dressing. in case you need to move all out, do as I’ve done and add a side of Mini Potato Dauphinoise! although if that’s now not within your reach or time constraints are inhibiting you, at the least upload a facet of mashed potato or crusty bread as the precise motors for mopping.

Chicken Kiev

Chicken Kiev

In case you’re wondering what chicken Kiev is, all you want to know is this: it’s crumbed and fried fowl full of melting garlic butter. totally unfashionable, completely easy however totally fantastic and quite possibly the best use of fowl breast, ever!
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 6 tbsp / 90g unsalted butter , softened (or salted butter)

  • 2 tsp parsley , finely chopped

  • 2 garlic cloves , very finely minced (2 tsp)

  • 1/4 tsp salt (skip if using salted butter)


  • 2 x 220 – 250g (7 – 8oz) chicken breast , skinless and boneless (Note 1)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 egg , lightly whisked

  • 1/4 cup flour

  • 1 cup panko breadcrumbs (Note 2)

  • Oil for frying , canola or vegetable oil (~4 cups / 1 litre)


  • Parsley , finely chopped (garnish)


Garlic butter filling: area elements in a bowl and blend till combined.
Form and relax butter: Scrape butter directly to a small sheet of baking / parchment paper and more or less form into 10 x 6cm / four x 2.4" rectangle. Refrigerate till firm, then reduce in half lengthwise to form two batons.
Pound fowl: region hen smooth side down among freezer baggage or paper (word three). Pound to an even zero.five cm / 0.2" thickness the use of a meat mallet (observe four for guidelines!)
Season: Sprinkle each side of the bird with salt and pepper.
Stuff and roll up chicken: place a baton of butter inside the middle. Trim edges if wanted, then add trimmings into the centre. Fold aspects in over the butter, then roll the chicken up starting from the lowest, finishing with the seam side down.
Wrap and partially freeze: Wrap the chicken log in dangle wrap, twisting the ends tightly to create a company log shape. location inside the freezer for half-hour till the surface in all fairness firm to the touch, but no longer frozen solid. (notice 5)
Crumb: location egg, flour and breadcrumbs in separate bowls. Coat chook in flour, shaking off extra. Coat in egg, drip off excess. Then coat in breadcrumbs, urgent to stick.
Partial freeze: region crumbed chicken in the freezer for 30 minutes till pretty company to handle (but no longer frozen solid).
Preheat oven to a hundred and eighty°C / 350°F. location a rack on a tray.
Fry: warmness oil in a heavy based totally pot to 190°C / 375°F. carefully vicinity chook in the oil and prepare dinner, turning a couple of times, until
Golden (2 – three mins). it'll nevertheless be raw internal.
Bake: vicinity chicken on a rack and bake for 15 minutes or till the inner temperature of the bird is sixty five°C / a hundred and fifty°F. Pierce the top so you don't purpose butter leakage!
Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!


bird breast – Breast is wanted here because it's miles big and thick enough to make a stable roulade (rolled meat). Panko breadcrumbs – Panko breadcrumbs are a japanese breadcrumb favoured for the more-crispy coating it gives crumbed meals. you can buy at most big supermarkets (Coles, Woolworths) inside the Asian ingredients phase and desirable grocers. replacement with regular breadcrumbs if you could’t locate it. Sheets for pounding – i exploit a product referred to as “go among” that is like freezer bags however they're sheets used to preserve food separated inside the freezer (for easy portion manage). It comes in a roll like grasp wrap, logo is satisfied (Australia). you could use parchment/baking paper or freezer baggage as nicely. four. Pounding – if you don’t have a meat mallet, a rolling pin, can or anything of comparable shape/heaviness will paintings just excellent. It’s very satisfying! form – try to pound the fowl into a fair rectangle (perfect!) / oval (also perfect!) form, as exceptional you can. Don’t worry about scraggly edges – don’t trim. Take care to avoid tearing the chook, but in case you do, don’t fear. I always appear to come to be with a tear, simply get a scrap of hen off the threshold and region it over the hole. it will bond as soon as cooked. five. Partial freezing – This step is key to making sure that the hen stays properly sealed and holds the butter interior. through partly freezing the hen, it method the hen is firmer to address so the chicken wrapping remains in region as you coat and fry the Kiev. in case you don’t do the partial freezing step, the seams can slip and shift as you take care of the hen for you to spoil the seams and reason the butter to leak out. completely baked choice (ie no frying) – using the technique on this attempted and demonstrated honestly Crispy Baked Crumbed bird Tenders, toast breadcrumbs sprayed with oil till golden and crunchy. Cool, the use to crumb the chicken Kiev. Bake 20 mins. nutrients per serving.
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