Easy Chicken Kiev Recipe

by Barry Lewis


4 chicken fillets

200g dried breadcrumbs

70g Parmesan, grated

3 eggs, beaten

100g plain flour

2tbsp paprika

4 tbsp vegetable oil

For the garlic butter

3 garlic cloves, crushed

1 tbsp finely chopped parsley

100g butter , room temperature

juice ½ lemon

Ah homemade chicken kiev, something I have always wanted to attempt but as a lot of the direction I have taken has come from you guys, despite 1,000+ videos I’ve always managed to avoid it, I did actually have a slight fear of making them, but these are absolutely gorgeous and very simple too!

We start by making a garlic butter, mix the room temperature butter with the garlic cloves, parsley and lemon juice, beat it well so it is smooth and they all merge together well.

Grab some cling film wrap and plonk the butter into the centre, roll up into a sausage shape and chill in the fridge (or freezer if in a rush) to firm up.

Slice the chicken fillet about half way down and make an incision all the way along going to about two thirds of the way into it, create a sort of pouch. Slice 2 discs of the garlic butter and push into the chicken, try to lap the pouch over the top of the discs and seal the butter in place.

In 3 separate dishes have the beaten egg in one, the flour mixed with the paprika in the other and the breadcrumbs mixed with the parmesan.

Coat the chicken in the flour, then the egg and sit in the breadcrumbs lifting the crumbs on top (try not to move it too much) then do a double dunk in the flour egg and breadcrumbs then place in the fridge to firm up for 30 mins.

Fry the kievs in a shallow pan of vegetable oil until golden brown either side, rest on kitchen towel to remove excess oil then place on a baking tray and bake for 25 minutes at gas 4 or equivalent (see cooking temperature conversion chart) until golden brown and cooked through.

Serve as soon as you can!