Ultimate Ukrainian Chicken Kiev Recipe: Crispy, Garlicky Perfection

Chicken Kiev, a dish synonymous with crispy coating, juicy chicken, and a burst of herbed garlic butter, might seem daunting to create at home. However, with this detailed guide, you’ll be serving up restaurant-quality Chicken Kiev in your own kitchen. This recipe breaks down each step, providing tips and tricks to ensure your Kievs are perfectly golden, flavorful, and, most importantly, that the garlic butter doesn’t escape during cooking! Let’s dive in.

What is Chicken Kiev?

Chicken Kiev is a culinary masterpiece featuring a boneless chicken breast pounded thin, wrapped around cold herb-infused garlic butter, then breaded and fried or baked. The key is to keep the butter frozen solid until cooking, allowing it to melt and create a flavorful sauce inside the chicken as it cooks. Origin stories vary, but regardless of its true beginnings, it’s a beloved dish enjoyed worldwide.

Why This Recipe Works

This recipe stands out because it emphasizes:

* **Keeping the butter frozen:** Prevents leakage and ensures a burst of flavor.
* **Proper breading technique:** A double breading ensures a crispy, secure crust.
* **Careful cooking:** Maintaining a consistent oil temperature or oven temperature prevents the chicken from becoming dry or the crust from burning.
* **Detailed instructions:** Clear, step-by-step guidance makes the process easy to follow.

Ingredients You’ll Need

**For the Garlic Herb Butter:**

* 1 cup (2 sticks) unsalted butter, softened but still cold
* 4 cloves garlic, minced
* 1/4 cup fresh parsley, finely chopped
* 2 tablespoons fresh chives, finely chopped
* 1 tablespoon fresh dill, finely chopped
* 1 teaspoon lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Chicken Kiev:**

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 1/2 cups breadcrumbs (panko breadcrumbs are recommended for extra crispiness)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil or canola oil, for frying (or olive oil for baking, but flavor will change)

Equipment You’ll Need

* Plastic wrap
* Meat mallet or rolling pin
* Shallow dishes for breading
* Large skillet or deep fryer (if frying)
* Baking sheet (if baking)
* Wire rack (optional, for cooling)

Step-by-Step Instructions

Let’s break down this recipe into manageable steps.

**Part 1: Preparing the Garlic Herb Butter**

1. **Combine Ingredients:** In a medium bowl, combine the softened (but still cold) butter, minced garlic, parsley, chives, dill, lemon juice, salt, and pepper. Mix well until evenly distributed.

2. **Shape the Butter:** Place a large sheet of plastic wrap on a clean surface. Spoon the butter mixture onto the plastic wrap, forming a log about 8 inches long. Tightly wrap the butter log, twisting the ends to seal. This helps create a compact and even shape.

3. **Chill and Harden:** Place the wrapped butter log in the freezer for at least 2 hours, or preferably overnight. The butter needs to be completely solid for easy handling and to prevent leakage during cooking. If you are short on time, you can make smaller, individual butter portions and freeze them. Roll about a tablespoon of the butter mixture into a small log or oval shape and wrap tightly in plastic. These will freeze faster.

**Part 2: Preparing the Chicken Breasts**

1. **Pound the Chicken:** Place one chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken breast to an even thickness of about 1/4 inch. Be careful not to tear the chicken. The goal is to create a thin, large surface area for wrapping the butter. Repeat with the remaining chicken breasts. Pounding the chicken helps tenderize it and makes it easier to roll.

2. **Season the Chicken:** Lightly sprinkle the pounded chicken breasts with salt and pepper. This helps season the chicken directly, not just the breading.

**Part 3: Assembling the Chicken Kiev**

1. **Cut the Butter:** Remove the butter log from the freezer. Unwrap it and cut into 4 equal portions. Each portion should be about 2 inches long. If you made individual butter portions, remove them from the freezer.

2. **Place the Butter:** Place one portion of the frozen butter in the center of a pounded chicken breast.

3. **Wrap the Chicken:** Carefully fold the sides of the chicken breast over the butter, then roll it up tightly, tucking in the ends as you go. The goal is to completely enclose the butter, forming a secure package. If the chicken breast is tearing, use a toothpick or two to secure the seams. However, avoid using too many toothpicks, as they can create holes that allow the butter to leak out.

4. **Repeat:** Repeat the wrapping process with the remaining chicken breasts and butter portions.

5. **Chill the Wrapped Chicken:** Place the wrapped chicken Kievs on a plate or baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes. This helps the chicken hold its shape during breading and cooking. Chilling the chicken at this stage is crucial. It allows the protein to firm up, which helps the breading adhere better and further reduces the risk of butter leakage.

**Part 4: Breading the Chicken Kiev**

1. **Prepare the Breading Station:** Set up three shallow dishes. In the first dish, place the flour seasoned with salt and pepper. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.

2. **First Breading:** Remove the chilled chicken Kievs from the refrigerator. Dredge each chicken Kiev in the flour, ensuring it’s completely coated. Shake off any excess flour. The flour helps the egg adhere to the chicken.

3. **Egg Wash:** Dip each floured chicken Kiev into the beaten eggs, ensuring it’s thoroughly coated. Allow any excess egg to drip off.

4. **Breadcrumb Coating:** Dredge each egg-coated chicken Kiev in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere. Make sure the chicken is completely covered in breadcrumbs for maximum crispness and to prevent butter leakage.

5. **Second Breading (Optional but Recommended):** For an extra crispy and secure crust, repeat the egg and breadcrumb steps. Dip the breadcrumb-coated chicken Kiev back into the beaten eggs, then back into the breadcrumbs. This double breading creates a thicker barrier that helps keep the butter inside.

6. **Chill Again:** Place the breaded chicken Kievs back on the parchment-lined plate or baking sheet. Cover them with plastic wrap and refrigerate for another 30 minutes (or even longer, up to a few hours). This second chilling helps the breading set and prevents it from falling off during cooking.

**Part 5: Cooking the Chicken Kiev (Two Methods)**

**Method 1: Frying**

1. **Heat the Oil:** Pour vegetable oil or canola oil into a large, deep skillet or deep fryer to a depth of about 1-2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the oil temperature. Maintaining the correct temperature is crucial for even cooking and preventing the chicken from becoming greasy or the breading from burning. If you don’t have a thermometer, you can test the oil by dropping a small piece of breadcrumb into it. If the breadcrumb sizzles and turns golden brown in about 15-20 seconds, the oil is ready.

2. **Fry the Chicken:** Carefully place the breaded chicken Kievs into the hot oil, being careful not to overcrowd the skillet. Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. Use tongs to gently flip the chicken Kievs.

3. **Check for Doneness:** The internal temperature of the chicken should reach 165°F (74°C). If you’re unsure, use a meat thermometer to check the temperature. Insert the thermometer into the thickest part of the chicken, being careful not to puncture the butter pocket.

4. **Drain Excess Oil:** Remove the cooked chicken Kievs from the skillet and place them on a wire rack to drain excess oil. If you don’t have a wire rack, you can use a plate lined with paper towels.

**Method 2: Baking**

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).

2. **Prepare the Baking Sheet:** Line a baking sheet with parchment paper. Drizzle the parchment paper with olive oil. This prevents the chicken from sticking and helps it crisp up.

3. **Place the Chicken:** Place the breaded chicken Kievs on the prepared baking sheet, leaving some space between them.

4. **Bake:** Bake for 25-30 minutes, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).

5. **Broil (Optional):** For extra crispiness, broil the chicken Kievs for the last 1-2 minutes of cooking, watching carefully to prevent them from burning.

Tips for Success

* **Use high-quality ingredients:** Fresh herbs and good-quality butter make a big difference in the flavor of the Chicken Kiev.
* **Don’t overfill the chicken:** Too much butter can cause it to leak during cooking.
* **Keep everything cold:** The colder the butter and chicken, the less likely the butter is to leak.
* **Don’t overcrowd the pan:** Overcrowding the pan when frying will lower the oil temperature and result in greasy chicken.
* **Let the chicken rest:** After cooking, let the chicken Kievs rest for a few minutes before cutting into them. This allows the juices to redistribute and prevents the butter from squirting out everywhere.

Serving Suggestions

Chicken Kiev is a rich and flavorful dish, so it pairs well with simple sides.

* **Mashed potatoes:** A classic pairing.
* **Roasted vegetables:** Asparagus, broccoli, or Brussels sprouts are great choices.
* **Green salad:** A light and refreshing salad balances the richness of the chicken.
* **Rice pilaf:** A flavorful rice dish complements the Chicken Kiev nicely.

Variations

* **Cheese-filled Kiev:** Add a small cube of cheese (such as Gruyere or Parmesan) to the butter mixture for an extra layer of flavor.
* **Spicy Kiev:** Add a pinch of red pepper flakes to the butter mixture for a little heat.
* **Lemon-Herb Kiev:** Increase the amount of lemon juice and add lemon zest to the butter mixture.
* **Gluten-Free Kiev:** Use gluten-free flour and breadcrumbs to make this dish gluten-free.

Make-Ahead Instructions

Chicken Kiev can be prepared ahead of time. You can assemble the chicken Kievs up to the breading stage, then refrigerate them for up to 24 hours. Alternatively, you can freeze the breaded chicken Kievs for up to 3 months. When ready to cook, thaw them in the refrigerator overnight before frying or baking.

Storage Instructions

Leftover Chicken Kiev can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.

Chicken Kiev Recipe

**Yields:** 4 servings
**Prep time:** 45 minutes
**Cook time:** 25-30 minutes (baking), 12-16 minutes (frying)

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened but still cold
* 4 cloves garlic, minced
* 1/4 cup fresh parsley, finely chopped
* 2 tablespoons fresh chives, finely chopped
* 1 tablespoon fresh dill, finely chopped
* 1 teaspoon lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 1/2 cups breadcrumbs (panko breadcrumbs are recommended for extra crispiness)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil or canola oil, for frying (or olive oil for baking)

**Instructions:**

1. **Prepare the Garlic Herb Butter:** In a medium bowl, combine the softened (but still cold) butter, minced garlic, parsley, chives, dill, lemon juice, salt, and pepper. Mix well. Shape into a log, wrap in plastic wrap, and freeze for at least 2 hours.
2. **Prepare the Chicken Breasts:** Pound the chicken breasts to 1/4 inch thickness between plastic wrap. Season with salt and pepper.
3. **Assemble the Chicken Kiev:** Cut the frozen butter into 4 portions. Place one portion in the center of each chicken breast. Fold the sides over and roll up tightly, tucking in the ends. Chill for 30 minutes.
4. **Breading:** Set up three shallow dishes with flour (seasoned with salt and pepper), beaten eggs, and breadcrumbs. Dredge each chicken Kiev in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb steps for a double breading. Chill for 30 minutes.
5. **Frying (Method 1):** Heat oil to 350°F (175°C). Fry for 6-8 minutes per side, until golden brown and cooked through. Drain on a wire rack.
6. **Baking (Method 2):** Preheat oven to 400°F (200°C). Place chicken Kievs on a baking sheet drizzled with olive oil. Bake for 25-30 minutes, until golden brown and cooked through. Broil for the last 1-2 minutes for extra crispiness.
7. **Serve:** Let the chicken Kievs rest for a few minutes before serving. Serve with mashed potatoes, roasted vegetables, or a green salad.

Enjoy your homemade Ukrainian Chicken Kiev!