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Chicken Kiev

Elevate your dinner game with this classic Chicken Kiev. The herby compound butter inside, and the crispy breadcrumb exterior, promises a burst of flavor with each bite.


  • 1 recipe compound butter (link to separate recipe would be provided)
  • 4 boneless skinless chicken breasts
  • Salt and pepper, for seasoning
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • Oil for frying (vegetable or canola is recommended)


  1. Prepare the Butter: Prepare the compound butter in advance, ensuring it has sufficient time to chill before assembling the Chicken Kiev.
  2. Prepare the Chicken:
    • Lay each chicken breast on a cutting board between two pieces of plastic wrap.
    • Flatten using a meat mallet.
    • Season both sides of each chicken breast with salt and pepper.
  3. Butter Filling:
    • Cut a slice of the chilled compound butter and place it at the center of each flattened chicken breast.
  4. Seal the Chicken:
    • Fold in the sides of the chicken over the butter, forming a log shape.
    • Tightly wrap each log in plastic wrap, ensuring the edges are sealed by twisting or folding the wrap.
  5. Chill: Freeze the wrapped chicken logs for about 2 hours, or until they firm up.
  6. Breading Station:
    • Set up three bowls. One with flour, one with the lightly beaten eggs, and the last one with the Panko breadcrumbs mixed with Italian seasoning.
    • Coat each chicken log in the flour, dip into the eggs, and then roll in the breadcrumb mixture.
  7. Cooking:
    • Preheat your oven to 400°F (205°C).
    • Heat the frying oil in a large pot or deep fryer to 350°F (175°C).
    • Deep fry each chicken log for 3-4 minutes until golden brown on all sides.
    • Transfer the fried chicken to a 9×13-inch baking dish.
    • Bake in the oven for 20 to 25 minutes, or until the chicken is thoroughly cooked.

Storing & Reheating:

  • Refrigerator: Store in an airtight container for up to 3-4 days. The breadcrumb coating may soften over time.
  • Freezer: Wrap cooled Chicken Kiev in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before reheating.
  • Reheating: An air fryer is recommended for reheating to retain crispiness. Set to 390°F (200°C) and heat for 8-10 minutes. Alternatively, reheat in the oven at 350°F (175°C) until warmed through or use a microwave.

Nutrition Information (Per Serving):

  • Calories: 281 kcal
  • Carbohydrates: 23g
  • Protein: 31g
  • Fat: 7g
  • Cholesterol: 155mg
  • Sodium: 329mg
  • Potassium: 507mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 167IU
  • Vitamin C: 1mg
  • Calcium: 68mg
  • Iron: 2mg

Note: Nutrition information is an estimate and may vary based on factors like portion sizes and specific brands used.

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