Search
by Ingredient

Chicken Kiev #2

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Deb1450

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

YIELD

6 servings

PREP

80 min

COOK

5 min

READY

85 min

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.

Ingredients

1 ½ 169.5
STICKS G BUTTER
cut in half lengthwise
6 6
EACH EACH CHICKEN BREAST
cut in half
1
X SALT AND BLACK PEPPER
to taste *
2 30
TABLESPOONS ML WATER
cold
3 3
LARGE LARGE EGGS
beaten
1
X BREAD CRUMBS
to taste *

Directions

Cut butter in 12 pieces; chill until very firm.

Skin and bone chicken breasts.

Pound each piece of chicken on wet board into a ¼ inch cutlet.

Sprinkle each lightly with salt and pepper.

Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides.

Roll meat around butter and fasten securely with toothpicks.

Stir water into eggs; roll cutlets in crumbs, then in egg mixture.

Roll in crumbs again.

Place on waxed paper.

Chill for 1 hour.

Fry in deep fat for 3 to 5 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 380 67% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 262mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 60g
Vitamin A 17% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
More health news

Email this recipe