Chicken Kiev

Q: What Temperature Should I Deep-Fry Chicken Kiev?

The oil should be about 180C (355F) - small bubbles will appear around the handle of a wooden spoon placed into the oil. If it is too hot the crumbs will burn before the chicken cooks through; too cool and the crumbs absorb excess oil. Fry for 6-8 minutes until deep golden - you want to fry chicken Kiev for as long as possible without burning to ensure the chicken is cooked through.

I love retro chicken Kiev! Deep-fried chicken breast wrapped around garlicky herb butter – it looks so impressive, but is really quite easy if you follow the recipe step-by-step. I use chives, parsley and tarragon because that’s what’s in the herb patch, but any combination of herbs works well in the garlic butter. The traditional chicken Kiev cut is chicken supreme, a breast fillet with the first joint of the wing still attached. Buy them from a specialist poultry shop, ask your butcher to prepare them, or just use regular chicken breast fillets. A recipe this buttery makes me think of chardonnay, ideally one with plenty of acid to cut through the butter. The herbal, savoury notes and balanced acid of Angus Vinden’s Hunter Valley chardonnay is the perfect pairing for chicken Kiev. See the video below for another classic deep-fried chicken recipe and to learn more about chicken Kiev’s origin and exotic Ukrainian name, scroll down to the FAQ.

Serves 4

Ingredients

4 chicken supremes
Salt flakes and freshly ground white pepper,
to taste
¼ cup plain flour (35g/1¼oz)
3 eggs
⅓ cup milk (80ml)
2 cups fresh breadcrumbs (240g/8½oz)
Vegetable oil, for deep-frying
1 tablespoon finely sliced flat-leaf parsley
Steamed rice, for serving

Garlic & Herb Butter

125g salted butter, softened (4½oz)
4 cloves garlic, crushed
1 tablespoon finely sliced flat-leaf parsley
2 teaspoons finely sliced chives
2 teaspoons finely sliced French tarragon

Method

Make the Garlic & Herb Butter: combine all ingredients well.
Spoon butter down the centre of a strip of baking paper. Fold the paper over and use a ruler to press against the side of the butter, pushing it into a long log about 2cm (1″) in diameter. Roll up in the paper, twist the ends to secure, and freeze until needed.
Scrape the meat off the wing bones of the supremes.
Place a supreme between 2 pieces of freezer film and, avoiding the wing bone, pound gently with a meat mallet to flatten to about 5mm (⅕″) thick; you want to get it as thin as possible without making any holes in the flesh. Repeat with remaining supremes.
Place supremes on a work surface, skin side-down, and sprinkle well with salt and pepper.
Cut Garlic & Herb Butter into 4 logs, place a piece in the centre of each supreme, trimming the log a little if necessary to make it fit.
Fold the end of the chicken over onto the butter, then roll the sides over it and fold the other end over to completely encase it, pressing the meat together to seal as firmly as possible.
Set up 3 bowls, 1 with flour mixed with salt and pepper, 1 with egg and milk lightly whisked together, and 1 with breadcrumbs.
Working one at a time, dip a chicken parcel into the flour, dusting off excess, then into the egg, draining off excess, then into the breadcrumbs, patting well to press them on.
Repeat the egg and breadcrumb process two more times, moulding the chicken into a smooth compact shape with your hands as you press the breadcrumbs on. Refrigerate for at least 30 minutes.
Heat oil for deep-frying, ensuring it’s not too hot or the chicken will burn before the inside cooks; it should be about 180°C (355°F).
Deep-fry the chicken for 6–8 minutes, until dark golden; you want to fry it for as long as possible without burning it, to ensure it’s cooked through. Depending on the size of your fryer, you may need to cook in 2 batches, keeping the first batch warm in an 80°C (175°F) oven while cooking the second.
Toss parsley through steamed rice, arrange on plates, top with chicken Kiev and serve.

Southern Fried Chicken

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Chicken Kiev FAQ

What Is Chicken Kiev?

Chicken Kiev is a classic retro dish of flattened chicken breast wrapped around a log of garlic and herb butter, crumbed and deep-fried. When you cut into it, the melted butter flows out — which is both the appeal and the challenge of making it successfully.

What Is A Chicken Supreme?

A chicken supreme is a chicken breast fillet with the first joint of the wing still attached. It’s the traditional cut for chicken Kiev. Buy them from a specialist poultry shop or ask your butcher to prepare them — or simply use regular chicken breast fillets.

How Do You Stop Chicken Kiev Leaking?

The key to stop chicken Kiev leaking is to seal the butter completely inside the meat. Pound the breast as thin as possible without making holes, fold the ends over the butter before rolling the sides, and triple-crumb the parcel to create a firm casing. Refrigerating for at least 30 minutes before frying also helps the parcel hold its shape.

Can You Make Chicken Kiev Ahead Of Time?

Yes — chicken Kiev is ideal for preparing ahead. Crumb the parcels and refrigerate for up to 24 hours before frying, or freeze them uncooked for up to a month. Cook straight from frozen, adding a few extra minutes to the frying time.

What Temperature Should I Deep-Fry Chicken Kiev?

The oil should be about 180°C (355°F) – small bubbles will appear around the handle of a wooden spoon placed into the oil. If it’s too hot the crumbs will burn before the chicken cooks through; too cool and the crumbs absorb excess oil. Fry for 6-8 minutes until deep golden — you want to fry chicken Kiev for as long as possible without burning to ensure the chicken is cooked through.

Does chicken Kiev from Kiev?

The origin of chicken Kiev is heavily debated. Food historians lean toward it being created by French chefs working in Russian imperial kitchens in the 19th century. It was popularised in New York restaurants in the mid 20th century and likely given the “Kiev” name then to attract homesick immigrants and create an exotic old-world image.