Chicken Kiev is a classic dish that embodies simplicity and indulgence. It features crumbed and fried chicken breast stuffed with herbed butter. The key to preserving this delectable surprise lies in partially freezing the chicken to secure the butter inside. As you slice into it the buttery goodness oozes out, reminding you why this retro delight deserves a place n a culinary history. It’s a testament to the genius of marrying simple ingredients with technique, resulting in a dish that’s both timeless and unforgettable.
What is Chicken Kiev?
Chicken Kiev is a culinary delight often hailed as the crown jewel of stuffed chicken dishes, boasts a rich history and tantalizing blend of flavours. Originating from the depth of Russian and Ukrainian cuisines, its disputed beginnings only add to its mystique. Yet, it has transcended borders, capturing the hearts and palates of people worldwide.
At its core, Chicken Kiev is a masterpiece of simplicity and decadence. A chicken fillet, meticulously ponded to tender perfection, enrobes a core of cold butter infused with garlic and herbs. Coated in delicate layer of beaten egg and breadcrumbs, and either fried or baked, resulting in a golden-brown crust that promises culinary ecstasy.
The moment of truth arrives upon slicing through the crispy exterior, revealing a succulent core bursting with molten butter. It’s an experience that tantalizes the senses, offering a harmonious symphony of textures and flavours. Each bite is a revelation, a testament to the artistry of the dish’s creators.
While traditionally made with pounded chicken breast, modern interpretations like mine embrace innovation. Utilizing minced chicken imbued with a medley of herbs and spices- black pepper, oregano, thyme, garlic powder and onion powder-enhances the depth of flavour. The absence of garlic in the herbed butter compensates for its presence in the chicken mince, ensuring a balanced infusion of aromatics.
Chicken Kiev variants:
Variants of Chicken Kiev showcase diverse culinary adaptations across cultures. Traditional Russian recipes typically feature regular butter, while western renditions favour garlic butter. Herbs like parsley and dill can enhance the filling. In America innovative twists substitute butter with blue cheese. In French cuisine, côtelettes de volaille retains the wings humerus bone, a feature also found in Russian versions and particularly in classic Chicken Kiev preparation. These variations reflect the dynamic nature of culinary traditions, blending flavours and techniques to create unique dining experiences.
Ingredients:
For Chicken:
750 gm Chicken mince (I like using something about 5-7% fat)
1 tbsp Dried Oregano
1 tbsp Dried Thyme
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Black pepper powder
Salt to taste
1 tbsp Dijon Mustard
1 tbsp lime juice
3 nos. Egg
1 1/2 cup All purpose flour
Filling:
3 nos. Sticks of Butter (58 gm each), frozen
1/2 cup Fresh Parsley, chopped
Deep frying:
Vegetable oil for frying
Preparation:
For Chicken:
- Step 1: In a large mixing bowl combine minced chicken, dried Oregano, dried Thyme, onion powder, garlic powder, Black pepper powder, Salt to taste, dijon Mustard and lime juice and mix everything properly.
- Step 2: Then transfer the prepared chicken mixture to a piping bag and cut the end off the bag to the size required for piping.
- Step 3: Place a piece of cling wrap over the chopping board. Then pipe the chicken mixture on the cling wrap roughly shaped into 5”x6” rectangle.
- Step 4: Flatten the piped chicken mixture with a palette knife, maintaining a rectangular shape and an even 0.5 cm thickness.
- Step 5: Place a stick of butter (58 gm) in the either end of the rectangle and sprinkle a tablespoon of chopped fresh parsley over the butter.
- Step 6: Then roll the chicken mixture over the butter and parsley using the cling wrap to hold it together jelly roll style. Take another fresh cling wrap and re wrap the chicken log.
- Step 7: Place the prepared chicken logs in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid.
- Step 8: In a mixing bowl, beat eggs and salt. Keep aside. Place flour and breadcrumbs in separate plates.
- Step 9: Then coat the chicken logs in flour, shaking off the excess.
- Step 10: Next coat in egg, drip off excess.
- Step 11: Then coat in breadcrumbs, pressing to adhere.
- Step 12: Place the crumbed chicken logs in the freezer for 30 minutes until fairly firm to handle, but not frozen solid.
- Step 13: Heat oil in a heavy bottom pot to 190°C/ 375°F, on medium-high heat. Once the oil is hot carefully place the chicken log one at a time.
- Step 14: Fry the chicken log on medium heat until the chicken is golden brown. Keep aside and let rest for 2 minutes.
- Step 15: Then serve with mashed potatoes. Enjoy!!
Pro tips:
Partial freezing is essential for sealing in the butter within Chicken Kiev. This process firms up the chicken, aiding in handling and preventing seam slippage during coating and frying. Without partial freezing, seams may break, leading to butter leakage.
Alternatively, consider fully baking the Chicken Kiev. Bake the Chicken Kiev @180°C/ 350°F for 15 minutes or until the internal temperature of the chicken is 165°C/150°F.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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