Chicken Kyiv Garlic Butter (Printable Version)
# What You’ll Need:
→ Garlic Butter
01 -
80g unsalted butter, slightly softened
02 -
3 cloves garlic, finely grated and mashed into a paste
03 -
1 tbsp fresh parsley, very finely diced
04 -
1/4 tsp salt
→ Chicken
05 -
30g plain flour
06 -
2 medium eggs, beaten
07 -
60g panko breadcrumbs
08 -
2 x 250g chicken breasts, removed from fridge 30 minutes before use
09 -
1/2 tsp each: salt, paprika, onion powder
10 -
1/4 tsp black pepper
11 -
400ml vegetable oil or other high smoking point oil (e.g., sunflower oil)
# Steps to Follow:
01 -
Combine butter, garlic, parsley, and salt using a fork or spatula. Form into a 9 x 6 cm rectangle, wrap in cling film, and freeze until firm (30 minutes to 2 hours depending on freezer).
02 -
Line up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Mix salt, paprika, onion powder, and black pepper evenly, splitting half into the flour and the other half into the breadcrumbs.
03 -
Line a large baking tray with tin foil and place a wire rack on top. Fill a large heavy-based pan with oil for frying.
04 -
Using a small sharp knife, slice through the thick part of each chicken breast to create a tunnel, taking care not to pierce through the surface. Flip the chicken several times to avoid tears. Season both sides with a pinch of salt and pepper.
05 -
Once the butter is frozen, slice it into three long strips. Insert two strips into the chicken tunnel, leaving some space at the opening. Patch any tears with extra chicken meat, sealing the opening.
06 -
Coat each stuffed chicken breast in flour, then egg, and finally breadcrumbs. For added stability, re-dip the seam end in egg and breadcrumbs to build a thicker crust.
07 -
Preheat a pan of oil to 180°C. Fry each chicken breast for 2 minutes and 30 seconds on each side, basting any uncovered areas with oil.
08 -
Transfer fried chicken to the prepared wire rack and bake in a preheated oven at 180°C for 14 minutes, ensuring the thickest part of the chicken reads 75°C.
09 -
Let rest for 1 minute before serving. Drizzle any leaked butter from the pan over the chicken for added flavor.
# Additional Notes:
01 -
Ensure butter is well frozen to minimize leakage during cooking.
02 -
Any torn parts of the chicken can be patched with excess meat before frying.