Crispy Chicken Kiev
Chicken Kiev is a retro classic that never goes out of style. Tender chicken breast is stuffed with lemony garlic butter, coated in crunchy panko breadcrumbs, and fried to perfection. Each bite delivers a burst of fresh herbs, warm butter, and crisp coating—elegant enough for guests, easy enough for a weeknight.
Ingredients
For the Lemon-Herb Garlic Butter:
- 6 Tbsp unsalted butter room temp
- 1 large garlic clove minced
- 1 Tbsp lemon juice plus more lemon wedges to serve
- 2 Tbsp chopped fresh parsley plus more to garnish
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Chicken Kiev:
- 3 large chicken breasts 12 oz each
- 2 eggs beaten
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp salt and pepper or to taste
- Extra light olive oil or canola oil for frying
Instructions
- Combine all garlic butter ingredients in a bowl.
- Mix until lemon juice is fully incorporated.
- Cut chicken breasts in half lengthwise.
- Create a deep pocket in each piece.
- Stuff with garlic butter, close tightly, and season with salt and pepper.
- Set up three breading stations: flour, beaten eggs, and Panko.
- See full steps with tips & photos → https://mischacrossing.com/chicken-kiev/
Notes
- Freezing the butter into a log shape before stuffing makes assembly easier.
- Press the edges of the chicken firmly to seal and help prevent leaking during frying.
- A meat thermometer is the best way to ensure doneness without overcooking.