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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
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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 large eggs, beaten with 1 teaspoon water
  • 2 cups panko (Japanese-style breadcrumbs), plus 1/4 cup for filling
  • Vegetable oil, for frying
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 4

Procedure

  • Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place mixture on plastic wrap or wax paper and roll into small log; place in freezer.
  • Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the breadcrumbs in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a log, completely enclosing butter. Roll very tightly. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture and the remaining breadcrumbs 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, seal-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to cooling rack set in a half-sheet pan to drain and rest for 5 to 10 minutes before serving.
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