Chef John's Classic Chicken Kiev

Name: Chef John's Classic Chicken Kiev
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 cup All-Purpose Flour; 1 tsp Black Pepper; 1 pinch Cayenne Pepper; 4 whole Chicken Breast; 2 whole Eggs; 2 tbsp Fresh Parsley; 2 whole Garlic; 2 cups Panko; 1 pinch Salt; 6 tbsp Unsalted Butter; 2 cups Vegetable Oil

Dinner 🍽️Lunch 🥪 Russian 🇷🇺 High-Protein 💪Low-Sodium Sugar-Free Halal 🕌Comfort-Food

Chef John's Classic Chicken Kiev features a crunchy panko crust that gives way to juicy chicken and a molten center of garlic-parsley butter. The balance of aromatic herbs, gentle heat from cayenne, and rich butter makes each bite luxurious without feeling heavy. Serve for a special dinner or a celebratory meal when you want timeless comfort with a polished finish.

Prep30 mins
Cook20 mins
Serves4
DifficultyMedium

1

Gather all the ingredients.
2

Grind the garlic and a pinch of salt together in a mortar and pestle until smooth; add the parsley and mix well. Pound the butter into the garlic mixture with the pestle until fully combined. Wrap the butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
3

Season the chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.
4

Fold the narrower end of each chicken breast up over the butter to form a tight pocket around it; gather the sides of each chicken breast toward the center to shape a round ball. The top of each chicken ball should be smooth and the bottom gathered. Tightly wrap each chicken ball in plastic wrap; set on a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
5

Whisk the flour and 2 teaspoons salt together in a shallow bowl. Whisk the eggs together in another shallow bowl. Pour the panko bread crumbs into a third bowl.
6

Remove the chicken breast balls from the plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into the beaten eggs, then press into the bread crumbs. Place the breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
7

Heat the oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place the chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer the chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
8

Bake in the preheated oven until you can hear the butter begin to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
9

Let rest for a few minutes before serving.