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
Ingredient
1
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.
2
Butterfly chicken breasts by slicing horizontally. Open the chicken breast and flatten with a meat mallet between two parchment papers or plastic wrap.
3
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.
4
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.
5
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.
6
Pour flour in a shallow plate, beat eggs in another, and put breadcrumbs on a third.
7
First coat the frozen chicken evenly in flour, then in eggs, and finally in breadcrumbs. Repeat for all chicken pieces.
8
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.
9
After frying, place the chicken in a 9x13-inch casserole dish and bake for 20-25 minutes.