Chicken Kiev #2

The whole point of Chicken Kiev is that moment when you cut into a golden, crispy shell and a river of melted butter comes pouring out. Getting there takes a little technique, but the payoff is spectacular.

Pounding the chicken breasts thin and even is step one. Use a wet cutting board so the meat doesn’t stick, and aim for about ¼ inch thickness. Too thick and the chicken won’t cook through before the crust burns. Too thin and the butter leaks out during frying.

The butter must be ice cold when you roll it inside the chicken. Chill the cut pieces until they’re rock solid. If the butter is even slightly soft, it will melt out through any gap in the seal before the crust has time to set. Fold both sides of the cutlet snugly, roll tight, and pin with toothpicks.

Chef Tips

• Double-breading is not optional. The second layer of crumbs creates a thicker seal that keeps the butter trapped inside during frying.
• Chill the assembled rolls for a full hour before frying. This firms up the butter and sets the breading so it doesn’t fall apart in the oil.
• Fry at the right temperature. Too cool and the breading absorbs oil and gets soggy. Too hot and it browns before the chicken cooks through. Aim for a steady, moderate deep-fry heat.
• Remove toothpicks before serving. Biting into one is a quick way to ruin the experience.

Variations

• Mix minced garlic and fresh herbs (dill, parsley, chives) into the butter before chilling for a compound butter version.
• Use panko breadcrumbs instead of regular for an extra-crispy, shatteringly crunchy crust.
• Bake at high heat instead of deep-frying for a lighter take. Brush with melted butter before baking to help the crust brown.