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Chef John's Chicken Kiev

This chicken Kiev with homemade garlic and parsley butter might take a bit more time, but the delicious results are worth the effort — you'll enjoy one of the greatest chicken experiences of your life, as well as one of the greatest garlic butter experiences of your life!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine central europe
Servings 4 people
Calories 4420.9 kcal

Equipment

  • 1 Mortar and Pestle For grinding garlic and incorporating butter
  • 3 Shallow Bowls For the breading station (flour, egg, panko)
  • 1 Deep Pot or Deep Fryer For shallow or deep frying the chicken
  • 1 Baking Sheet Lined with foil for oven finishing
  • 1 Instant-Read Thermometer Crucial for checking internal doneness of chicken

Ingredients
  

Main

  • 2 cloves garlic minced
  • 1 pinch salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 6 tablespoons unsalted butter
  • 4 8 ounce skinless, boneless chicken breast halves, pounded to ¼-inch thickness
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 large eggs beaten
  • 2 cups panko bread crumbs
  • 1 pinch cayenne pepper
  • 2 cups vegetable oil for frying or as needed

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes. Dotdash Meredith Food Studios
  • Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Dotdash Meredith Food Studios
  • Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes. Dotdash Meredith Food Studios
  • Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl. Dotdash Meredith Food Studios
  • Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes. Dotdash Meredith Food Studios
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top. Dotdash Meredith Food Studios
  • Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
  • Let rest for a few minutes before serving. Dotdash Meredith Food Studios

Notes

Achieving success with Chicken Kiev hinges on meticulous preparation. Ensure your chicken breasts are pounded to an even 1/4-inch thickness; this uniformity promotes even cooking and makes rolling easier. The garlic-parsley butter must be thoroughly chilled and tightly sealed within the chicken pocket to prevent leakage during cooking. A double breading and a second chill in the freezer are critical for a robust, crispy crust that locks in the flavorful butter. Maintain the deep-fryer oil at a consistent 350°F (175°C) for a golden crust, then finish in the oven until the internal temperature reaches 165°F (74°C) for food safety. Resting the chicken briefly after baking allows juices to redistribute, ensuring a tender and moist result. Consider adding a touch of lemon zest to the butter for a brighter flavor profile.