Chicken Kiev

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Flat is Beautiful II

Rated: 5 stars out of 5Rate itRead users' reviews (119)

RECIPE
COMMENTS & REVIEWS(119)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 35 min
Inactive Prep: 2 hr 0 min
Cook: 10 min
Total:: 2 hr 45 min

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Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

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Comments & Reviews

recipe Chicken Kiev
m Denver, CO 03-11-2010
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very good
Rated: 5 stars out of 5

Son said itwas the best thing he ever ate. I didn't use tarragon, just parsley/chive mixture. The instructions were spot... on. Thanks for bringing back a childhood favorite.lRead more
recipe Chicken Kiev
Jessica Indianapolis, IN 03-08-2010
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Not bad...
Rated: 4 stars out of 5

...but I would cut the amount of salt in the butter a bit (and I'm a saltaholic so this surprised me), and maybe half the... tarragon and add summer savory. The tarragon is so sweet it completely dominates. Make sure you pound the chicken as absolutely flat as he says or your roll will be too thick and not be cooked in the middle before the coating is overdone.Read more
recipe Chicken Kiev
Jeannie Grants Pass, OR 02-02-2010
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Excellent
Rated: 5 stars out of 5

Great recipe. Everone loved it. Thank you
recipe Chicken Kiev
Marthanne Rosemount, MN 01-23-2010
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Question
Rated: 5 stars out of 5

I haven't made this yet. I'm not a fabulous cook. I would like to fry this on the stove and then bake it in the oven, as... some have done. Can you tell me how long it should be in the oven and at what temp?Read more
recipe Chicken Kiev
Evan Prior Lake, MN 01-23-2010
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I thought I messed it up
Rated: 5 stars out of 5

I really was worried multiple times that I had ruined them, but they turned out great. First, I used salted butter, I thought... it would turn out too salty, but it didn't. Then I didn't have panko so I make bread crumbs for the filling. I ended up letting them rest over night and picked up some panko for the coating. I had one hell of a time flattening the chicken, but I eventually got pretty good at it and was able to roll them up perfectly. Served with rice, this was great. Read more
recipe Chicken Kiev
Tom Hooksett, NH 01-22-2010
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Where are the toothpicks?
Rated: 5 stars out of 5

"Where are the toothpicks? is the first question I hear when making these for someone for the first time. I've made this... recipe several times already and it is a winner. I mix it up for my daughter and use Italian breadcrumbs for her and Panko for the rest. Rolling and stiffening up the butter and chicken in the fridge/freezer is a great trick for perfectly shaped Kiev's (is that a word?). Honestly, the biggest challenge for me is keeping the oil at a consistent 375F. Based on my past cooking history, I tend to run hot on the oil so I am always, constantly, working the triple burners to keep the oil at the correct temperature without it getting too low. 5.0 and a saute pan works best for me. And make sure you don't crowd too much into the pan. Lower temps = longer cooking = much darker coating, but tasty nonetheless. I will continue to make these. Thanks again, AB. Read more