Chicken Kiev Recipe with Garlic Butter

https://youtu.be/I72YmUh3bno

The trick to a Chicken Kiev that doesn't leak. Crispy, golden breadcrumbs, juicy chicken and plenty of garlic and herb butter right in the centre. In this recipe, I'll show you how to create the pocket, fill and seal the chicken properly, and use a few simple techniques to make sure the butter stays where it belongs until you cut into it.

Chicken Kiev Recipe with Garlic Butter

Chicken Kiev

Serves 4

Garlic & Herb Butter

150g unsalted butter, softened

3 garlic cloves, finely grated

1 tbsp fresh flat-leaf parsley, finely chopped

1 tbsp fresh chives, finely chopped

Squeeze of lemon juice

½ tsp fine sea salt

¼ tsp freshly ground black pepper

Chicken

4 large skinless, boneless chicken breasts

75g plain flour

2 large eggs

200g breadcrumbs

Fine sea salt

Freshly ground black pepper

Vegetable oil, for frying

For the garlic butter, mix the softened butter, garlic, parsley, chives, lemon juice, salt and pepper until completely combined.

Transfer to a piping bag and refrigerate for 20–30 minutes, until firm enough to pipe but still soft.

Place each chicken breast on a chopping board with the thickest/fat end facing you.

Using a sharp, narrow knife, make a deep incision into the thick end of the breast, cutting towards the centre to create a pocket inside the chicken.

Be careful not to cut all the way through the other side.

Work the knife gently inside the breast to create as much space as possible without piercing the outside.

Pipe the chilled garlic butter deep into the pocket, filling the centre of the chicken generously.

Don't overfill leave enough room for the chicken to close around the butter.

Once filled, press the opening firmly together with your fingers.

Place the filled chicken breasts in the freezer for 20–30 minutes to firm up.

Season the chicken lightly with salt and pepper.

Place the flour in one shallow bowl and season with a little salt and pepper.

Beat the eggs in a second bowl.

In a third bowl, place the breadcrumbs.

Coat each chicken breast in flour, shaking off the excess.

Dip into the beaten egg, making sure it's completely covered.

Press firmly into the breadcrumbs until completely coated.

For an extra-crispy coating, repeat the egg and breadcrumb stages once more.

Refrigerate for another 15 minutes.

Heat a deep-fat fryer or large, heavy-based saucepan of oil to 170°C.

Carefully lower the breaded Kievs into the hot oil, working in batches so you don't overcrowd the pan.

Deep-fry for 6–8 minutes, turning occasionally, until deeply golden brown and cooked through.

Transfer to a wire rack set over a tray and leave to rest for 3–5 minutes.

Check the thickest part of the chicken has reached 74°C.

Cut into the centre just before serving and let the garlic butter run out onto the plate.