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Classic Chicken Kiev (Kotleta po-Kyivsky) with Molten Herb Butter

Chicken Kiev

Chicken Kiev is the showpiece of the old Imperial restaurant repertoire: a thin-pounded chicken breast wrapped tightly around a finger of frozen herb butter, double-breaded into a sealed golden crust, and fried until the inside runs molten. Cut into it at the table and the butter bursts out in a fragrant pool. Crisp shell, juicy meat, dramatic finish.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tbsp unsalted butter cold, 1 stick
  • 3 tbsp fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 2 cloves garlic grated to a paste
  • 0.5 tsp fine sea salt for the butter
  • 4 boneless skinless chicken breasts about 7 oz each, wing bone attached if available
  • 1.5 tsp fine sea salt for seasoning the chicken
  • 0.5 tsp black pepper freshly ground
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 tbsp whole milk for the egg wash
  • 2 cups fine dry breadcrumbs unseasoned
  • 4 cups neutral oil such as sunflower or canola, for frying

Equipment

  • 1 Meat mallet or heavy rolling pin
  • 2 sheets plastic wrap for pounding the chicken
  • 3 Shallow bowls for the breading station
  • 1 deep heavy skillet or Dutch oven cast iron works well
  • 1 instant-read thermometer
  • 1 wire rack set over a sheet pan
  • 1 small mixing bowl for the herb butter

Method
 

  1. Make the herb butter. In a small bowl, mash the 8 tablespoons of cold butter with the parsley, dill, grated garlic, and 1/2 teaspoon salt until evenly combined.
  2. Lay a sheet of plastic wrap on the counter, scrape the butter onto it, and roll it into a tight log about 5 inches long and 1 inch thick. Twist the ends shut and freeze for at least 30 minutes, until rock solid.
  3. Trim any tenderloins or loose flaps from each chicken breast. Place one breast between two sheets of plastic wrap and pound with a meat mallet, working from the center outward, until the breast is an even 1/4 inch thick. Repeat with the remaining breasts.
  4. Season both sides of each pounded breast with the 1 1/2 teaspoons salt and the black pepper.
  5. Slice the frozen butter log crosswise into 4 equal pieces. Place one piece in the center of each chicken breast, set toward the wider end.
  6. Fold the long sides of the chicken inward over the butter, then roll up tightly from the wider end, tucking as you go so the butter is fully sealed inside with no gaps. Press the seam to close.
  7. Set up a breading station with three shallow bowls: flour in the first, eggs beaten with the milk in the second, and breadcrumbs in the third.
  8. Roll each chicken parcel in the flour, shaking off the excess, then dip in the egg, then coat thoroughly in breadcrumbs, pressing the crumbs into the surface.
  9. For an extra-secure double crust, dip each breaded parcel back into the egg and then back into the breadcrumbs a second time, sealing any thin spots.
  10. Place the breaded rolls seam side down on a plate, cover loosely, and refrigerate for at least 1 hour and up to overnight to set the crust.
  11. Pour the neutral oil into a deep heavy skillet or Dutch oven to a depth of about 2 inches and heat over medium-high to 340 F (170 C). Preheat the oven to 400 F (200 C).
  12. Carefully lower 2 chicken rolls into the hot oil, seam side down. Fry, turning gently with two spoons, for 6 to 7 minutes, until deeply golden brown on all sides.
  13. Transfer the fried rolls to a wire rack set over a sheet pan. Repeat with the remaining 2 rolls, returning the oil to 340 F between batches.
  14. Slide the sheet pan with all 4 rolls into the preheated oven and bake for 6 to 8 minutes, until the chicken registers 160 F (71 C) at its thickest point.
  15. Rest the chicken on the rack for 2 minutes only. Transfer to warm plates and serve immediately, instructing diners to cut into the center so the molten herb butter spills out onto the plate.

Notes

  • Freeze the butter logs solid before stuffing. Soft butter will leak during frying and ruin the seal.
  • Double-bread the parcels (flour, egg, crumb, then egg and crumb again) for an unbroken crust.
  • Chill the breaded rolls at least 1 hour, or overnight, so the coating sets and the seams stay closed.
  • Serve immediately so the butter is still liquid when cut. Traditional accompaniments are creamy mashed potatoes, buttered peas or green beans, a lemon wedge, and a sprig of fresh dill.
  • Use a thermometer. Oil that is too hot burns the crumbs before the chicken cooks. Too cool, and the butter leaks before the crust sets.