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Crispy Homemade Chicken Kiev with Herb Butter Recipe

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4.3 from 2 reviews

Chicken Kiev is a classic dish featuring tender, juicy chicken breasts stuffed with a flavorful herb garlic butter, coated in a crispy breadcrumb crust, fried to golden perfection, and finished in the oven. This recipe guides you through making compound butter, preparing chicken breasts, breading, frying, and baking for a delicious, restaurant-quality meal that’s both fun and satisfying.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings

Ingredients

For The Compound Butter

  • 6 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt, to taste

For The Chicken

  • 4 boneless skinless chicken breasts
  • 2 teaspoons salt
  • ½ teaspoon fresh ground black pepper

For The Breading

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 3 eggs, beaten
  • 1½ cups plain breadcrumbs
  • 2 cups vegetable oil, or as needed, for frying

Instructions

  1. Prepare the Compound Butter: In a small bowl, mix together the softened butter, minced garlic, chopped parsley, chopped thyme, and salt to taste until blended well. Shape the mixture into a log with plastic wrap, and freeze for 30 to 40 minutes until firm to make it easier to slice and handle.
  2. Prepare the Chicken Breasts: Slice each chicken breast horizontally without cutting all the way through to open it like a book. Place the chicken between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet to flatten evenly. Season both sides with salt and pepper.
  3. Stuff the Chicken: Slice the frozen butter log into four equal pieces. Place one piece in the center of each flattened chicken breast, then carefully fold the chicken over the butter, pinching and gathering the edges to enclose the butter completely into a tight ball or log shape.
  4. Partially Freeze the Stuffed Chicken: Wrap each stuffed chicken piece tightly in plastic wrap, twisting the ends to seal. Place the wrapped pieces in the freezer for about one hour until the seams freeze solid. This helps the chicken maintain shape and prevents butter from leaking during cooking.
  5. Prepare for Breading and Frying: Preheat the oven to 400°F (200°C) and grease or line a 9×13 baking dish. Heat vegetable oil in a large saucepan or Dutch oven to 350°F (175°C). Set up three shallow bowls: one with flour mixed with ½ teaspoon salt, one with beaten eggs, and one with breadcrumbs for coating.
  6. Bread the Chicken: Remove plastic wrap from each frozen chicken piece. Dredge each piece in the seasoned flour, then dip into the beaten eggs, followed by coating evenly with breadcrumbs. Ensure each piece is well coated to form a crispy crust.
  7. Fry the Chicken: Carefully fry each breaded chicken piece in the preheated oil for 2 to 3 minutes, turning to brown all sides evenly until golden and crisp. Remove the chicken from oil and place them in the prepared baking dish.
  8. Bake the Chicken: Transfer the baking dish to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C). Baking solidifies cooking and ensures the chicken is fully cooked inside.
  9. Rest and Serve: Remove the chicken from the oven and rest on a plate or cutting board for 5 to 8 minutes before serving to allow juices to redistribute for maximum juiciness and flavor.

Notes

  • This recipe requires boneless, skinless chicken breasts for ease of stuffing and even cooking.
  • Butter should be softened to room temperature before mixing for easy blending and shaping.
  • Use plain or Panko breadcrumbs depending on preference for extra crunch.
  • Leftover Chicken Kiev can be refrigerated up to 3-4 days in an airtight container.
  • To reheat leftovers, warm them in an oven at 350°F (175°C) for 10-12 minutes until hot.
  • You can freeze uncooked Chicken Kiev pieces after wrapping and form them ahead to cook fresh later. Freeze tightly in containers or bags and use within 3 months.
  • Use an instant-read thermometer to ensure chicken is safely cooked through.
  • Author: Monica
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: European

Find it online: https://monicarecipes.com/crispy-homemade-chicken-kiev-with-herb-butter-recipe/