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Chicken Kiev with Garlic Butter

Chicken Kiev with garlic butter, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

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  • Serves 4
  • About 1 hour 50 min
  • One to take your time over

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. Here is how to cut the pocket, fill and seal it properly, and keep the butter where it belongs until you cut in.

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The recipe

Chicken Kiev with Garlic Butter

Crispy, golden Chicken Kiev with garlic and herb butter in the centre, and how to cut, fill and seal it so nothing leaks.

  • Serves 4
  • 20 min prep
  • 8 min cooking
  • 1 hour 22 min hands-off
  • One to take your time over

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
4 servings
Measurements

Ingredients

Garlic & herb butter

Chicken

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    For the garlic (3 cloves) butter (150 g), mix the softened butter, garlic, parsley (1 tbsp), chives (1 tbsp), lemon juice, salt and pepper until completely combined.

  2. Step 2

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

  3. Step 3

    Place each chicken breast (4 breasts) on a chopping board with the thickest/fat end facing you.

  4. Step 4

    Using a sharp, narrow knife, make a deep incision into the thick end of the breast (4 breasts), cutting towards the centre to create a pocket inside the chicken.

  5. Step 5

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

  6. Step 6

    Work the knife gently inside the breast (4 breasts) to create as much space as possible without piercing the outside.

  7. Step 7

    Pipe the chilled garlic (3 cloves) butter (150 g) deep into the pocket, filling the centre of the chicken generously.

  8. Step 8

    Don't overfill leave enough room for the chicken to close around the butter (150 g).

  9. Step 9

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

  10. Step 10

    Place the filled chicken breasts (4 breasts) in the freezer for 20-30 minutes to firm up.

  11. Step 11

    Season the chicken lightly with salt and pepper.

  12. Step 12

    Place the flour (75 g) in one shallow bowl and season with a little salt and pepper.

  13. Step 13

    Beat the eggs (2 eggs) in a second bowl.

  14. Step 14

    In a third bowl, place the breadcrumbs (200 g).

  15. Step 15

    Coat each chicken breast (4 breasts) in flour (75 g), shaking off the excess.

  16. Step 16

    Dip into the beaten egg (2 eggs), making sure it's completely covered.

  17. Step 17

    Press firmly into the breadcrumbs (200 g) until completely coated.

  18. Step 18

    For an extra-crispy coating, repeat the egg (2 eggs) and breadcrumb (200 g) stages once more.

  19. Step 19

    Refrigerate for another 15 minutes.

  20. Step 20

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

  21. Step 21

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

  22. Step 22

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

  23. Step 23

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

  24. Step 24

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

  25. Step 25

    Cut into the centre just before serving and let the garlic (3 cloves) butter (150 g) run out onto the plate.

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Questions people ask

How long does chicken kiev with garlic butter take?

About 1 hour 50 min from start to finish: 20 min of prep, 8 min of cooking, and 1 hour 22 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Can I cook it ahead?

This one sits in the batch cooking group, which means it was picked for cooking in quantity rather than eaten straight from the pan. Cool it quickly, and freeze it in the portion sizes you will actually want later.