I love to cook for a lot of reasons. It’s the curiosity of experimenting with new ingredients and spices, developing new recipes or pleasing family and friends with yummy dishes, but most of the time it’s the desire to reconnect with recipes from the past. Retro recipes that have been handed down through generations of family members and vintage books. That’s a main reason of why I love digging into the traditional Ukrainian and Russian recipes, just imagining the same type of bliny or kotlety on the table of my grandparents brings me such a strong sense of satisfaction that I find it difficult to put down into words.
One of my favorite retro chicken dishes is certainly Chicken Kiev. Unlike most of the recipes on this blog, this one does not fall into “easy” category. I would say this recipe requires an “intermediate” level of skills. But honestly, if you follow my simple steps and make this heavenly delicious Chicken Kiev you’ll be cutting into one of life’s best chicken breast experiences. As the knife pierces the crispy chicken breast, a fragrant stream of herb butter flows out, flavoring the meat and everything else on a plate.
To make Chicken Kiev, the breasts are first pounded thin and seasoned. Then a generous knob of herb-flavored butter is enveloped into the centre of the chicken.
Everything is coated into some flour, egg wash and breadcrumbs.
And finally fried into a golden perfection. The hidden nugget of melted butter is sealed inside, soaking into the meat and turning a bland chicken breast into something heavenly.
After deep-frying for a couple minutes these chicken breasts are going to be finished in the oven and then rested for a few minutes. This will end up with crispy on the outside and beautiful and juicy meat on the inside. Timing is crucial or you are risking to end up with undercooked or dry chicken. Serve it immediately with a plate of salad or mashed potatoes and experience the most delicious Chicken Kiev you have ever had.
- 4 boneless skinless chicken breasts
- 3 cloves garlic, minced
- 6 tablespoons butter, room temperature
- 2 tbsp parsley, chopped
- 1/2 cup flour mixed with 2 tsp salt and 1/2 tsp pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- salt and pepper to taste
- oil for deep-frying
- Using mortar and pestle mash together the garlic with salt, then add parsley and butter.
- Wrap the herb butter in a clingfilm and refrigerate until firm.
- In the meantime, working one at time, put the chicken breast between 2 sheets of clingfilm skin side down and pound it with the meat pounder until about 1/4 inch thin.
- Season with salt and pepper and place 1/4 of the butter into the centre.
- Gather the edges of the chicken around the butter, then wrap it in the clingfilm and place in the freezer for 45 minutes.
- Put the seasoned flour, eggs and breadcrumbs into 3 bowls. Roll the chicken to cover first in flour, then in eggs and breadcrumbs.
- Place in the freezer for another 10 minutes.
- Preheat the oven to 400 F and line the baking pan with foil.
- Heat the oil in a large pan or fryer, about 350 F.
- Gently place the chicken into the pot seam side down and cook for 2-3 minutes on one side. Then flip it over and cook for another 1-2 minutes on another side.
- Place it on the foil lined pan, season the top with salt and pepper and bake in the preheated oven for 15 minutes.
- Let rest for 5 minutes before cutting.
- Serve immediately after resting.
Leave a Reply