Chicken kiev
- Adam Bush
Published: February 25, 2021 at 10:18 AM
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Serves 4
Easy
Total time: 1 hr and 15 mins
+ Salting
A star rating of 5 out of 5.1 ratingRate
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Master a classic family favourite tonight in just over an hour. With tender chicken breast, pools of garlic butter and a crisp golden coating, this is comfort food at its very best
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Make these classic chicken kievs for an easy midweek meal, then check out our chicken kiev traybake, chicken kiev katsu curry and roast chicken kiev. Also discover more exciting chicken recipes, including breaded specials such as our chicken milanese, chicken tenders with garlic parmesan and chicken parmigiana.
The chicken is coated in panko breadcrumbs for a satisfyingly crunchy finish. Read our guide on what are panko breadcrumbs for advice on buying this ingredient.
Ingredients
Nutrition
-
4 large skinless chicken breasts
-
2 tbsp flaky sea salt
-
150g unsalted butter
softened
-
8 cloves garlic
crushed
-
a small bunch flat-leaf parsley
finely chopped
-
1 lemon
a squeeze of juice, plus wedges to serve
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75g plain flour
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3 eggs
beaten
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150g panko breadcrumbs
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1 tsp smoked paprika
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1 tsp garlic granules
-
for frying sunflower oil
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oven chips
to serve
-
rocket salad
to serve
Nutrition: per serving
- kcal801
- fat47.4g
- saturates21.8g
- carbs42.8g
- sugars1.4g
- fibre3.2g
- protein49.2g
- salt8.3g
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Method
-
step 1
Put the chicken in a container, sprinkle over the flaky sea salt, cover and leave in the fridge for 6 hours. This will help the seasoning penetrate the meat.
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step 2
Remove the breasts from the container, then cut away the small fillet from the bottom of each and set side. Use a small, sharp knife to make an incision in the side of each breast, at the thickest part, then wiggle the knife to create a large pocket through the middle of the breast.
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step 3
Beat together the butter, garlic, parsley and a squeeze of lemon juice in a small bowl with a little seasoning. Divide the garlic butter between the four chicken breasts, stuffing it into the pockets. Use the small fillets you removed to plug the holes in each breast and keep the garlic butter inside.
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step 4
Put the flour and beaten egg into separate shallow bowls, and season the flour well. Tip the breadcrumbs into another, then stir through the paprika and garlic granules.
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step 5
Working with one chicken breast at a time, gently dredge through the flour, shake off any excess, then turn it in the egg, and finally roll in the breadcrumbs. Pat on as much of the crumb mixture as you can to create a really thick coating.
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step 6
Fill a large frying pan with 2cm of oil and heat the oven to 200C/fan 180C/gas 6. Heat the oil to 180C or until a cube of bread browns in 30 seconds. Fry the kievs, in batches if necessary, for 3 minutes on each side until deep golden. Drain on kitchen paper and sprinkle with flaky sea salt, then put on a large baking tray. Bake in the oven for 5-10 minutes or until the chicken is cooked through.
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step 7
Serve the kievs with oven chips, rocket salad and lemon wedges for squeezing over.
Find more delicious chicken breast recipes
Authors
Adam BushDeputy food editor
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