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The best recipe for Homemade Chicken Kiev is here. Two coats of breading create the most crispy and decadent treat you can't wait to sink your teeth into.
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Homemade Chicken Kiev

Course Main
Prep Time 1 hour 40 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings 4
Author Iryna

Ingredients

  • 4 chicken breasts boneless, skinless
  • 4 oz butter softened
  • a bunch of dill minced
  • 1 cup Panko breadcrumbs
  • 100 grams flour
  • 3 eggs
  • 2 tablespoons milk
  • salt pepper
  • neutral oil for frying

Instructions

  • In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
  • Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
  • Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
  • Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
  • Preheat the oven to 350 F.
  • Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
  • Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then roll it in breadcrumbs. Repeat the step with egg and breadcrumbs (without dredging in flour).
  • Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
  • Enjoy!