The Restaurant-style Chicken Kiev Recipe

This restaurant-style Chicken Kiev is going to blow your mind, trust me, you won't be going to the restaurants for that anymore.

Chicken Kiev

Chicken Kiev Recipe


4 Chicken breasts
250 grams butter
4-5 cloves of garlic, roughly chopped
¹/₂ cup parsley, chopped
Salt to taste
Freshly ground black pepper
1 ¹/₂ cups breadcrumbs
2 tbsp. dried oregano
¹/₂ cup parmesan, grated (optional)
¹/₄ cup all-purpose flour
2 eggs, whisked


To prepare the garlic butter: Mix together butter, garlic, parsley, salt, and pepper. Divide the mix into 4 equal portions onto a piece of cling film and roll into a ball. Place in the freezer for 30-40 minutes to freeze.

For the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast if too thick, place a layer of cling film on top of it and then flatten using a meat tenderizer or any flat but heavy kitchen utensil to a thickness of 1/4 inch. If you don't have a tenderizer you can also use the back of a frying pan.

Season with salt and pepper on both sides. Place the frozen garlic butter in the center, fold the chicken over the garlic butter and bring together the cling film such that you can twist it to form a ball. Make sure the cling film is tightly twisted together.

Place in the freezer for 1-2 hours until the seams have frozen. For breading: Add the flour to a plate, crack the eggs and whisk in a deep bowl and in a third bowl mix together bread crumbs, dried oregano, parmesan cheese, salt, and pepper.

Roll the frozen chicken onto the flour and make sure it is coated evenly, then dip into the eggs and into the breadcrumbs. Once coated, dip again into the eggs and into the breadcrumbs for a second coat. Place in the freezer for just 5-10 minutes to set.

To cook: Deep fry the chicken Kiev for 2-3 minutes until golden brown. Then place into an oven at 200C for 25-30 minutes. Serve with a serving of mashed potato and blanched vegetables. The Kiev should ooze out with garlic butter that will flavor the chicken beautifully.
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