Ingredients

6 tbsp (90g) unsalted butter, softened (or salted butter)

2 tsp parsley, finely chopped

2 garlic cloves, very finely minced (about 2 tsp)

1/4 tsp salt (skip if using salted butter)

2 x 220-250g (7-8 oz) chicken breasts, skinless and boneless

1/2 tsp salt

1/4 tsp pepper

1 egg, lightly whisked

1/4 cup flour

1 cup panko breadcrumbs

Oil for frying (canola or vegetable oil, about 4 cups / 1 litre)

Parsley, finely chopped (for garnish)

Instructions

Step 1: Make the garlic butter filling by mixing together the softened butter, chopped parsley, minced garlic, and salt in a bowl until combined.

Step 2: Scrape the butter mixture onto a small sheet of baking or parchment paper and shape roughly into a 10 x 6 cm (4 x 2.4 inch) rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.

Step 3: Place each chicken breast smooth side down between two sheets of freezer bags or paper. Pound to an even thickness of about 0.5 cm (0.2 inches) using a meat mallet.

Step 4: Season both sides of the chicken breasts with salt and pepper.

Step 5: Place one baton of butter in the center of each chicken breast. Trim edges if needed and add trimmings on top of the butter. Fold the sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.

Step 6: Wrap each chicken log tightly in cling wrap, twisting the ends to secure the shape. Freeze for 30 minutes until the surface is firm but not frozen solid.

Step 7: Prepare the coating stations by placing the flour, whisked egg, and panko breadcrumbs in separate bowls. Dredge each chicken log first in flour, shaking off excess; then coat in egg, letting excess drip off; finally, press into breadcrumbs to adhere well.

Step 8: Freeze the crumbed chicken logs for another 30 minutes until firm enough to handle but not frozen solid.

Step 9: Preheat your oven to 180°C (350°F) and place a rack on a baking tray.

Step 10: Heat oil in a heavy-based pot to 190°C (375°F). Carefully fry the chicken logs, turning once or twice, until golden brown, about 2 to 3 minutes. The chicken will still be raw inside.

Step 11: Transfer the chicken to the oven rack and bake for 15 minutes, or until the internal temperature reaches 65°C (150°F). Pierce the top gently to prevent butter leaking out during cooking.

Step 12: Let the chicken rest for 2 minutes before serving. Sprinkle with freshly chopped parsley if desired.

Tips & Variations

Use panko breadcrumbs for a crispier coating compared to regular breadcrumbs.

For extra flavor, add a pinch of lemon zest to the garlic butter mixture.

Make sure the butter is firm but not frozen solid before wrapping to avoid leakage during cooking.

If you prefer baked-only chicken Kiev, increase baking time and skip frying, but frying adds a nice golden crust.

Storage

Chicken Kiev is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 160°C / 320°F) until warmed through to preserve the crispy coating and melted butter inside. Avoid microwaving as it may cause sogginess and uneven heating.

FAQs

Can I prepare Chicken Kiev in advance?

Yes, you can assemble and freeze the wrapped chicken logs before frying and baking. This makes it easy to cook fresh when ready — just thaw slightly before frying.

What should I do if the butter leaks during cooking?

Make sure the butter is well chilled and the edges of the chicken are sealed tightly before coating. Freezing the logs before frying also helps prevent leakage. Piercing the top before baking allows steam to escape.