Chicken Kiev
Juicy and tender on the inside with a crispy coating, this tasty Chicken Kiev is an elevated way to enjoy this protein!
Ingredients
- 2 large chicken breasts, pounded down to 1/4-inch thick
- ground Himalayna pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/4 cup Garlic Herb Butter, chilled see Recipe
- 1/4 cup unbleached all-purpose flour
- 1 large free-range egg, beaten
- 1/2 cup Panko® breadcrumbs
- 4 cups canola oil, or as needed tips & tricks
- 1/2 tsp hot paprika
- 1/2 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Place chicken breast, one at a time, smooth side down, on a cutting board lined with a plastic wrap and place another one on top.
- Pound it down with a meat mallet to about ¼-inch thick. Season one side with salt and pepper.
- Place 2 tbsp. garlic herb butter per breast on the widest part and fold the sides in over the butter before rolling up the chicken tightly.
- Individually, wrap the chicken roll in cling film and place it on a plate seam side down.
- Transfer them to the freezer for 30 minutes or until firm to the touch but not frozen.
- In a shallow dish, place flour and season with salt and pepper. In the second shallow dish, add beaten eggs and the last dish, place breadcrumbs; set aside.
- Working with one at a time, coat chicken in flour shaking off any excess and then coat in egg. Let the excess drip off and finish the coating with breadcrumbs making sure to cover the entire surface by pressing down gently to adhere.
- Place coated chicken on a plate, seam side down, and transfer back to the freezer for 15 minutes.
- Meanwhile, in a deep skillet, add oil and bring the temperature to 375ºF.
- Preheat oven to 350ºF and line a baking sheet with foil before placing a wire rack on top; set aside.
- When oil temperature is reached, carefully place coated chicken in and fry until golden, about 2 to 2 ½ minutes, flipping halfway through cooking.
- Transfer them to the prepared baking sheet and sprinkle on hot paprika.
- Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 165ºF.
- Remove from the heat and let them rest for 5 minutes before serving; sprinkle on chopped parsley.