📝 About This Recipe
Experience a legendary Eastern European classic reimagined for the modern kitchen with this crispy, air-fried Chicken Kiev. Each tender chicken breast is stuffed with a decadent, chilled herb-garlic butter that erupts into a luscious sauce upon the first cut. By using the air fryer, you achieve a shattering, golden-brown crust with significantly less oil than the traditional deep-fried method, making this an elegant yet approachable weeknight masterpiece.
🥗 Ingredients
The Compound Butter
- 8 tablespoons Unsalted butter (softened to room temperature)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh chives (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Salt and black pepper (each)
The Chicken
- 4 large Boneless, skinless chicken breasts (approx. 6-8 oz each)
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Garlic powder (added to breading)
- 1 Olive oil spray (high smoke point preferred)
👨🍳 Instructions
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1
In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, salt, and pepper. Mix until smooth and fully incorporated.
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2
Place the butter mixture onto a piece of plastic wrap and shape it into a 4-inch log. Roll it up tightly and freeze for at least 30-45 minutes until very firm.
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3
While the butter chills, prepare the chicken. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness, being careful not to tear the meat.
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4
Remove the chilled butter from the freezer and cut it into 4 equal pieces (small logs).
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5
Season the inside of each flattened chicken breast with a pinch of salt. Place one piece of butter in the center of each breast.
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6
Fold the sides of the chicken over the butter, then roll tightly from the bottom up, ensuring the butter is completely encased with no gaps. Use toothpicks to secure the edges if necessary.
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7
Wrap each rolled chicken breast tightly in plastic wrap and refrigerate for 30 minutes. This 'sets' the shape and prevents the butter from leaking out instantly.
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8
Set up a dredging station: one shallow bowl with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with paprika and garlic powder.
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9
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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10
Coat each chicken roll in flour (shake off excess), dip in egg wash, and finally press firmly into the Panko mixture until fully coated.
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11
Lightly spray the air fryer basket with olive oil. Place the chicken rolls in the basket, seam-side down, ensuring they do not touch.
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12
Generously spray the tops of the chicken with olive oil spray to ensure a golden, fried texture.
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13
Air fry at 375°F for 18-20 minutes. Halfway through (at 10 minutes), gently flip the chicken and spray any dry floury spots with more oil.
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14
The chicken is done when the exterior is deep golden brown and the internal temperature reaches 165°F (74°C). Remove carefully and let rest for 5 minutes before serving.
💡 Chef's Tips
Freezing the butter log is the most critical step; if the butter is soft, it will leak out before the chicken finishes cooking. Ensure there are no holes in the chicken after pounding; use small scraps of chicken to 'patch' any tears if they occur. Double-coating the chicken (flour, egg, crumbs, then egg and crumbs again) creates a thicker shell that helps contain the butter. Don't overcrowd the air fryer basket; air must circulate around all sides to get that signature crunch. If using toothpicks, remember to count them going in and ensure they are all removed before serving to guests.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes to soak up the garlic butter sauce. Pair with steamed green beans or roasted asparagus for a fresh, vibrant crunch. A crisp, chilled glass of Chardonnay or a dry Riesling cuts through the richness of the butter perfectly. Add a wedge of fresh lemon on the side for a final bright squeeze over the crispy breading. A side of buttery peas with mint is a traditional and delightful accompaniment.