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Course: Mains
Keyword: Chicken, Chicken Kiev, Comfort Food

Chicken Kiev

ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 4 servings
Pounded wafer-thin, stuffed with herb butter, and fried to golden brown perfection, Chicken Kiev sounds less Russian and suspiciously...French. And that's because it is.
French food was very popular in 18th-century Russia. Chicken Kiev actually got its name from a bunch of restaurant owners in New York City who were trying to attract Russian immigrants.
Me? I just think it tastes good.
This recipe first appeared in Season 8 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.
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  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt, plus extra for seasoning chicken
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • 4 boneless, skinless chicken breast halves
  • 2 1/4 cups panko, divided
  • 2 large eggs, beaten with 1 teaspoon water
  • Vegetable oil, for frying

Specialized Hardware

  • Digital instant-read thermometer
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 4 servings

Procedure

  • Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
  • Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
  • Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
  • Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
  • Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.
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