Chicken Kiev Recipe Step by Step Guide 

Eastern European chicken Kiev is delicious. Wrapping chicken in garlic butter and coating it in breadcrumbs and flour ensures a crispy surface.  

– 8 tablespoon butter – 6 cloves garlic – ½ cup fresh parsley – ¼ cup fresh dill  – ½ teaspoon salt – ½ teaspoon pepper  – 2 tablespoon lemon juice  – 4 chicken breasts  – ½ cup all-purpose flour – 2 large eggs  – 1 ½ cups breadcrumbs  – ½ teaspoon salt – ½ teaspoon pepper – vegetable oil for frying



Stir the garlic butter ingredients with a fork or spatula. Roll it into a log on plastic wrap. Put it in the freezer for 30–40 minutes.   


Butterfly chicken breasts by slicing horizontally. Open the chicken breast and flatten with a meat mallet between two parchment papers or plastic wrap.  


You can use the back of a cast iron skillet instead of a meat mallet. Sprinkle salt and pepper on both sides of each breast fillet.  


Fold the chicken over a frozen slice of garlic butter in the centre of a chicken fillet and collect the sides to make a circular ball or log.  


Each chicken piece should be carefully wrapped in plastic wrap with twisted ends. Freeze the wrapped chicken pieces for 2 hours to freeze the seams.  


Pour flour in a shallow plate, beat eggs in another, and put breadcrumbs on a third.   


First coat the frozen chicken evenly in flour, then in eggs, and finally in breadcrumbs. Repeat for all chicken pieces.  


Heat oil to 350℉ in a big saucepan or Dutch oven. Pre-heat your oven to 400℉. Deep fried chicken pieces for 2-3 minutes until golden brown on all sides.   


After frying, place the chicken in a 9x13-inch casserole dish and bake for 20-25 minutes.  

Delicious Moroccan Chicken Couscou Recipe 

Also See