Chicken Kiev Recipe | The Recipe Critic

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Level up dinnertime with this crispy Chicken Kiev! Each piece of chicken is filled with herby compound butter, then coated in bread crumbs and fried to create a golden crust. Crispy on the outside, extra moist and flavorful on the inside, this is the perfect dinner for any occasion.

Let’s talk compound butter for a second. I didn’t think that butter could get any better, but when you add extra flavors and herbs (or compound them) it adds the perfect finishing touch to any dish. Just like with chicken Kiev, compound butter is great for adding richness and flavor to meat dishes. You’ll have to try it on things like roasted chicken or spread over your favorite crusty bread!

What is Chicken Kiev?

There’s a lot of back and forth on whether chicken Kiev is Russian, Ukrainian, or French, but one thing is for sure – it’s delicious. It starts with tender boneless chicken breasts, seasoned just right with a dash of salt and pepper. Then the real magic happens when you add a slice of a special thing called compound butter right at the heart of each chicken piece. This butter is like a secret flavor bomb, made by mixing herbs and spices into soft butter, then chilling it till it’s firm.

Now, here comes the fun part – the crispy, golden coating! The chicken logs take a dip in flour, then a quick bath in beaten eggs, and finally, a roll in crunchy Panko breadcrumbs mixed with a sprinkle of Italian seasoning. Then the chicken takes a quick dive into hot oil for a few minutes until they turn a gorgeous golden brown. But they’re not done just yet! A quick pop into the oven finishes the job, ensuring the chicken is cooked through. The result? A mouthwatering combo of tender chicken, herbed butter, and that satisfying crunch that makes Chicken Kiev so good.

Ingredients Needed

With just a handful of simple ingredients, you’ll create Chicken Kiev. It’s a dish that’s all about crispy goodness, juicy chicken, and a surprise burst of richness with that butter filling. Let’s dive into the magic these ingredients bring to your plate. (All measurements are in the recipe card below!)

• Compound Butter: Special butter mixed with yummy herbs and spices. Melts inside the chicken, making it super tasty. You can find my full recipe for it here!
• Boneless Skinless Chicken Breasts: Chicken pieces without skin or bones to make it easy to manipulate and wrap around the butter filling.
• Salt and Pepper: Our trusty seasonings that add the first layer of flavor.
• Flour: Dusts the chicken to make it nice and crispy.
• Eggs, Lightly Beaten: Help breadcrumbs stick to the chicken.
• Panko Breadcrumbs: Crunchy coating that makes the chicken crispy when fried. Yum!
• Italian Seasoning: My favorite mix of herbs and spices that add extra flavor.
• Oil for Frying (Vegetable or Canola): To make the chicken Kiev crispy and golden.

Recipe for Chicken Kiev

Making chicken Kiev takes a little bit of time and effort, but trust me, it’s so worth it! It’s a delicious dinner that the whole family will enjoy, and perfect for special occasions. It has that restaurant-quality taste that will have everyone wanting more.

1. Make Compound Butter in Advance: Prepare the compound butter ahead of time and make sure it has time to chill before assembling the chicken Kiev.
2. Prepare Chicken: Place the chicken breast on a cutting board between two pieces of plastic wrap and flatten using a meat mallet. Season both sides of the chicken breast with salt and pepper. Repeat for each chicken breast.
3. Add Butter Filling: Cut a slice of the chilled butter then place it in the center of each flattened chicken breast.
4. Seal: Wrap the chicken over the butter by folding in the sides to form a log. Tightly wrap each chicken piece in plastic wrap. Then seal the edges of the plastic wrap by twisting or folding the wrap tightly. Repeat for each chicken breast.
5. Chill: Place the wrapped chicken logs in the freezer for about 2 hours until the seams have frozen.

Breading and Frying:

1. Add Coating: To make the breading station, add the flour to a medium bowl. In another bowl, crack the eggs and lightly beat them together. To a third bowl, add the panko breadcrumbs and Italian seasoning a stir to combine. Dip the chicken log into the flour first, followed by the eggs, then finally roll in the panko breadcrumbs. Repeat until all the chicken logs are coated.
2. Preheat Oven, Heat Oil: Preheat the oven to 400 Fahrenheit degrees. Add the oil into a large pot or deep fryer if you have one. Heat to 350 Fahrenheit degrees.
3. Flash Fry, Then Bake: Deep fry each chicken log for 3-4 minutes until golden brown on all sides. Transfer the fried chicken into a 9×13-inch casserole dish, bake for 20 to 25 minutes or until the chicken is cooked through.