PHOTO; ANDREW BUI; FOOD STYLING; FRANCESCA ZANI
If breaded fried chicken filled with liquid herb butter doesn’t make you happy… well, this recipe is the kind of thing that’s old school but still gives us buttery chicken vibes. The best part about this recipe is that the sauce lives within the chicken, so you don’t have to worry about making one on the side.
Somehow chicken kyiv (Ukrainian) or chicken kyiv (Russian) became a fanciful dish in 19th to 20th century Eastern Europe. It’s likely the French were an influence in this part of the world, curating a dish made of chicken, butter, and herbs. Butter is the French way, so we’d say it makes sense. You might also associate chicken kyiv with Pozharsky cutlet, which is a recipe made of ground chicken and butter that is then breaded and fried. You can’t possibly dislike the idea of either dish.
What’s the difference between this and chicken cordon bleu?
We are happy you asked. Both recipes are packaged the same way; a chicken cutlet with a crispy ovular exterior; however, chicken cordon bleu is stuffed with ham and Swiss cheese, unlike the herb-buttered kyiv.
How important is the breading?
This is a very important step. The flour and egg sort of act like glue, helping to seal and bind the chicken. And who doesn’t love a crispy-crunchy, chicken cutlet-like exterior? If you’re gluten-intolerant, use rice flour and gluten-free bread crumbs. If you’re looking for more gluten-free recipes, check out these.
What to serve with chicken kyiv?
Almost anything goes with chicken in this style. Roasted red potatoes, buttered rice, steamed greens, or lightly dressed salad are simple accompaniments.
Can I prepare this for the week ahead?
Chicken kyiv is excellent for meal prep since it takes time to prepare and freeze. Follow the recipe until freezing. Store for up to 2 weeks in the freezer until ready to serve. You could also prepare this recipe all the way through and reheat for lunch or dinner.
Made this recipe? Let us know what you thought in the comments below!
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Yields:
4
servings
Prep Time:
0
hours
25
mins
Total Time:
4
hours
6
mins
Compound Butter
(1 stick; 113 g.) butter, softened
cloves garlic, grated
finely chopped fresh basil
finely chopped fresh tarragon
Chciken
skinless, boneless chicken breasts (about 12 oz. total)
(120 g.) all-purpose flour
(142 g.) plain bread crumbs
Vegetable oil, for frying (about 3 tbsp)
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Compound Butter
- In a medium bowl, mix butter, garlic, lemon zest, basil, tarragon, and parsley; season with salt and white pepper. Set aside until ready to use.
- Make Ahead: Butter can be made 4 days ahead. Transfer to an airtight container and refrigerate, or freeze up to 3 weeks.
Chicken
- Place chicken between 2 pieces of parchment. Pound with a meat mallet or heavy skillet until 1/4″ to 3/4″ thick; season chicken on both sides with salt and white pepper.
- Place 2 tablespoons compound butter in center of each chicken breast. Roll chicken over butter, tucking in sides to enclose completely. Insert toothpicks to help hold seams together.
- In a shallow bowl, mix flour and paprika. In another shallow bowl, beat egg to blend. In a third shallow bowl, place bread crumbs. Roll chicken in flour mixture, then in egg, then in bread crumbs. Transfer chicken to a sheet tray and freeze until frozen, 2 to 3 hours.
- Preheat oven to 375°. Into a large heavy skillet fitted with a deep-fry thermometer, pour oil to a depth of 1″ to 2″ and heat over medium heat until thermometer registers 350°. Fry chicken, turning occasionally, until golden brown, 2 to 3 minutes per side.
- Transfer chicken to individual pieces of foil. Loosely fold foil around chicken and arrange on a sheet tray (the foil will catch any butter drippings in case there’s leakage). Bake chicken until an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.
- Make Ahead: Chicken can be breaded 2 months ahead; keep frozen.
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PHOTO; ANDREW BUI; FOOD STYLING; FRANCESCA ZANI
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