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Golden. Crispy. Oozing with garlicky herb butter like it’s trying to ruin your shirt. This Chicken Kiev is the kind of dish that makes you pause mid-bite and go, “Okay, who needs a restaurant?”
Okay, real talk! This is not the “throw-it-in-the-oven-and-pray” kind of recipe. This is a project, but oh my god, is it ever worth it.
I first had Chicken Kiev at a fancy dinner party where someone casually said, “Oh, it’s just chicken,” and then cut into a perfectly crisped roll that literally leaked molten garlic butter onto their plate like it had a life of its own. I was shook.
Of course, I had to figure out how to make it. And after testing this one half a dozen times (yes, butter explosions were involved), I’ve cracked the code: tender chicken wrapped around lemony garlic-herb butter, breaded, fried, baked, and basically ready to change your life.
Why You’ll Love My Chicken Kiev
- It’s chicken… with a surprise inside. One glorious bite and out comes a buttery, herby explosion.
- Crispy on the outside, juicy on the inside, buttery all over.
- Make-ahead friendly, freezer friendly, dinner-party friendly. Basically, it’s the friend that shows up and steals the show.
- Pairs perfectly with mashed potatoes, a glass of wine, and a little smug satisfaction.
Before You Start: Tips & Ingredient Notes
- Use cold, firm butter. Room temp butter will leak out before it gets the chance to shine. Chill it, roll it, and let it hang out in the fridge.
- Pound that chicken. You want even thickness (about ¼ inch) so it rolls up like a dream. Uneven = tears = buttery heartbreak.
- Breadcrumbs matter. Go with panko if you want that extra crunch. Regular ones are fine, but panko’s the real MVP here.
- Seal it tight. Fold the chicken like you’re wrapping the world’s tiniest burrito. Chill it again after rolling to lock in that butter bomb.
- Don’t skip the fry. It’s what gives that golden, crispy crust. We finish in the oven so the chicken cooks through without burning the outside.
Mix softened butter with garlic, parsley, dill, lemon zest, salt, and pepper. Shape it into a log, wrap it up, and toss it in the fridge for about 30 minutes. This gives it time to firm up so it won’t escape later.
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet (or your rolling pin if that’s closer) and gently pound it to about ¼ inch thick. Season with salt and pepper on both sides.
Cut the chilled herb butter into four pieces. Place one in the center of each chicken breast. Fold in the sides, then tightly roll it up into a little chicken package. Wrap each one in plastic wrap and chill for another 30 minutes. This helps everything hold together during frying.
Set up three bowls: flour, beaten eggs, and breadcrumbs. Dredge each chilled chicken roll in flour, dip in egg, and coat with breadcrumbs. Press gently so the crumbs really stick.
Heat about 1 inch of oil in a skillet over medium-high. Fry the chicken until golden brown on all sides, about 2 to 3 minutes per side. Drain on paper towels.
Transfer the fried rolls to a baking sheet and bake at 350°F (175°C) for 15 to 20 minutes, or until the chicken is cooked through (internal temp should hit 165°F / 74°C). Let them rest 5 minutes before serving.
Serving Suggestions
Chicken Kiev is rich, buttery, and crispy, which means it’s begging for something creamy, carby, or fresh on the side. Here are my top picks:
Frequently Asked Questions
Can I make it ahead of time?
Absolutely. Bread the chicken rolls and refrigerate for up to 24 hours, or freeze before frying.
Why does my butter leak out?
Because butter has trust issues. But seriously, if you skip the chilling steps or don’t roll the chicken tightly, it’ll find its way out. Seal well and chill before frying.
Can I air fry it?
You can, but I wouldn’t. You won’t get that deep, golden crunch, and the butter might leak early. This one’s a job for oil + oven.
What’s the best butter to use?
Unsalted, always, you want to control your seasoning. But feel free to use the fancy European stuff if you’re feeling extra.
Storage + Reheating
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven so that crispy coating stays crispy.
Freezer: Unbaked rolls freeze like a dream. Just fry straight from frozen (carefully) and add 5–10 minutes to the bake time.
Try These Chicken Recipes Next
- Crispy Lemon Chicken Thighs
- Chicken Adobo
- Chicken Saltimbocca
- Chicken Thighs with Creamy Lemon Dill Sauce
- Crispy Baked Chicken Legs
Chicken Kiev
Ingredients
For the Herb Butter:
- ½ cup unsalted butter softened
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped (optional)
- 1 teaspoon lemon zest
- salt and pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts
- salt and pepper to taste
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs preferably panko
- vegetable oil for frying
Instructions
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, dill (if using), lemon zest, salt, and pepper. Shape the herb butter into a log, wrap it in plastic wrap, and refrigerate until firm, about 30 minutes.
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch (6 mm). Season both sides with salt and pepper.
- Cut the chilled herb butter into four equal pieces. Place one piece of herb butter in the center of each flattened chicken breast. Fold the sides over the butter, then roll the chicken tightly to enclose the butter completely. Wrap the chicken tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Coat with breadcrumbs, pressing gently to adhere.
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat about 1 inch (2.5 cm) of oil over medium-high heat. Fry the chicken rolls until golden brown on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Place the fried chicken rolls on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes before serving. Serve hot, garnished with fresh parsley if desired. Pair with mashed potatoes, steamed vegetables, or a side salad.
Tips & Notes:
- Make ahead tip: Assemble the chicken rolls and keep them wrapped in the fridge up to a day in advance.
- Butter leakage? Chill the rolls thoroughly before frying and make sure they’re sealed tight—this helps keep all that herby goodness inside.
- Breadcrumbs: Panko is best for that signature crunch, but regular will still do the trick.
- Don’t skip resting: Give it 5 minutes out of the oven so the juices settle and the butter doesn’t all escape at once.
