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Air-Fried Chicken Kiev

Dinner 🍽️Lunch 🥪 Russian 🇷🇺

Air-Fried Chicken Kiev pairs a crisp, golden breadcrumb crust with a rich, garlicky herb butter that melts into the tender chicken. Each bite balances buttery savoriness with a touch of paprika warmth and fresh parsley. Serve for a cozy weeknight dinner or an impressive yet lighter take on a classic comfort dish.

  • Prep30 mins
  • Cook10 mins
  • Serves2
  • DifficultyMedium
Air-Fried Chicken Kiev
  1. 1

    In a bowl, mix butter, parsley, garlic, and 1 teaspoon salt until well combined. Form the herbed butter into two equal balls. Set the balls on a baking sheet and freeze for 10 minutes.

  2. 2

    Place chicken on a clean work surface and season both sides with salt and pepper. Set one chilled butter ball in the center of each chicken breast. Pull the sides of the chicken up around the butter to form a ball; wrap each ball in plastic wrap and twist to secure. Place on the baking sheet and freeze for 30 minutes.

  3. 3

    Preheat an air fryer to 400 degrees F (200 degrees C).

  4. 4

    Arrange three shallow bowls for breading. Put flour in the first bowl and egg in the second bowl. Stir panko and paprika together in the third bowl. Dredge each chicken breast in the flour, then in the beaten egg, and finally in the panko mixture.

  5. 5

    Place the breaded chicken in the air fryer basket. Spray each breast with nonstick spray.

  6. 6

    Air-fry for 5 minutes. Spray again with nonstick spray and cook until the chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the chicken should register at least 165 degrees F (74 degrees C).

  7. 7

    Move the chicken to a cutting board and let it rest for 5 minutes before serving.