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Chef John's Chicken Kiev
Ingredients
- 2 cloves garlic, minced
- 1 pinch salt
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 tablespoons unsalted butter
- 4 (8 ounce) skinless, boneless chicken breast halves, pounded to ¼-inch thickness
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- 1 pinch cayenne pepper
- 2 cups vegetable oil for frying, or as needed
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Instructions
- Gather all ingredients.
- Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.
- Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.
- Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let rest for a few minutes before serving.
Source
Original recipe: View Original
