Crispy Homemade Chicken Kiev
Take us with you this summer.
Ingredients
For the garlic butter:
100g butter, softened
1 garlic clove, crushed
1 tsp chopped fresh parsley
For the chicken:
4 chicken breasts
100g flour
2 eggs, beaten
160g breadcrumbs
Salt and freshly ground pepper
400ml sunflower oil (for frying)
Method
Mix butter, garlic, and parsley. Roll into a log using clingfilm and freeze until firm (can be done a day ahead).
Preheat oven to 200°C/180°C fan/Gas 6.
Place each chicken breast in a zip-lock bag and gently flatten with a rolling pin.
Cut four slices of the garlic butter.
Lay chicken flat, place butter in the centre, and fold the sides, top, and bottom over to enclose.
Season flour with salt and pepper.
Line up three bowls: flour, beaten egg, and breadcrumbs.
Coat each chicken breast in flour, dip in egg, then roll in breadcrumbs.
Heat oil in a deep frying pan. Test with a breadcrumb—it should sizzle and rise.
Carefully fry each breast until golden all over (a few minutes each side).
Transfer to a rack and bake for 15 minutes until cooked through (juices should run clear).
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.