Chicken Kiev is light fried chicken with the most delicious compound butter in the middle. It’s crunchy and juicy, and it’s one of our top 10 favorite dinners!
Chicken Kiev is exactly the kind of recipe we crave for dinner. Don’t judge us, we only serve light fried chicken. The difference between Kiev Fried Chicken and all your other favorite fried chicken recipes is the lemon compound butter. Um! We just can’t get enough. When you slice open the chicken, the melted lemony, garlic butter oozes out, perfect for dipping your chicken. It’s really a top 10 dinner here, and we’re sure you’ll love it too!
Compound butter:
Compound butter is easy to make and lasts for weeks in the refrigerator! Make:
Serving suggestions for Chicken Kiev:
We like to serve it with mashed potatoes to soak up any leftover compound butter on the plate.
Note in advance:
You really need to deep fry the chicken before serving, but you can always make the compound butter ahead of time. It can be kept for several weeks in the refrigerator.
Storage and Reheating Instructions:
Store any leftovers in an airtight container for up to 5 days. Reheat a skillet over medium heat, add a tablespoon of oil to the pan, and cook until heated through, flipping halfway through the heat.
If you liked this recipe, you might be interested in these other delicious chicken recipes:
Chicken Kiev is light fried chicken with the most delicious compound butter in the middle. It’s crunchy and juicy, and it’s one of our top 10 favorite dinners!
raw material
- 4 Boneless Skinless Chicken Breasts
- 8 tablespoon lemon compound butter (see notes)
- 2 big egg
- 2 cup panko bread crumbs
- 1/2 cup all purpose flour
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 2 cup vegetable oil for frying
instruct
Using a sharp knife, make a slit in the chicken breast, 2 inches deep and about 3 inches long, creating a pocket. Be sure not to cut open the breast. Thinner chicken breasts will cook more evenly and faster. If you have very thick chicken breasts, you can slice them horizontally to 1 inch thick.
Pocket 1 1/2 Tbsp lemon compound butter. Close and press the edges.
In shallow dish, lightly beat eggs. In another dish, combine breadcrumbs, flour, salt and pepper.
Place a large frying pan over medium heat and add about 2 inches of oil to the pan. The exact amount of oil you add to the pan will depend on the size of the pan.
Working in batches, carefully remove the chicken breasts and dip them in the eggs and then in the panko mixture. Make sure the pocket stays sealed so the butter doesn’t leak out.
Once the oil is hot (300 to 350 degrees F), fry the breaded chicken breasts for about 4-5 minutes per side. Try flipping only once, if you are using thicker chicken breasts you will need to pan fry until deep golden brown on both sides, then place the chicken in an oven safe dish and finish cooking in a 375 degree oven for another 10 -15 minutes, until the internal temperature reaches 165 degrees.
Remove from oil, place on paper towels to absorb excess oil, then garnish with fresh lemon juice and parsley and serve warm. Can be drizzled with remaining lemon compound butter.
notes
- Mix 6 tablespoons softened salted butter with:
- 1 tablespoon minced garlic
- 1 teaspoon chopped parsley
- Zest of 1 lemon, about 1 teaspoon zest
- 1 tsp salt
- 1 teaspoon pepper Whisk all ingredients together until combined and store in the refrigerator until ready to use.
Calories: 666kcal | carbohydrate: 34G | protein: 57G | fat: 32G | Saturated fat: 17G | Trans fat: 1G | cholesterol: 287mg | sodium: 1295mg | Potassium: 956mg | fiber: 2G | sugar: 2G | Vitamin A: 889unit | Vitamin C: 3mg | calcium: Post-90smg | iron: 3mg
