Method
Garlic Herb Butter
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Mash with , , , , and until evenly mixed.
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Spoon it onto baking paper and roll into a thin log no wider than 1 cm (⅜ in). Wrap and freeze for .
the log is hard right throughKeeps frozen for a week.[object Object]
Chicken and Coating
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Lay between two sheets of baking paper and bash only the thick ends with a rolling pin until each breast is an even thickness from end to end.
even thickness, not thin like a schnitzel -
Push a thin, sharp knife lengthwise into the thick end of each breast to cut a long, narrow pocket down the centre, without breaking through the sides.
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Cut the frozen butter into two pieces a little shorter than the pockets. Push one deep into each pocket and press the chicken closed over the opening.
no butter visible from outside -
Set out three shallow dishes: seasoned with , beaten with , and .
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Roll each breast in the flour and shake off the excess, dip it in egg and let the excess drip away, then press it into the crumbs until evenly coated.
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Dip each breast into the egg once more and coat it again in crumbs, pressing well, especially around the ends. This second layer is what keeps the butter in.
a thick, even crust with no bare patches -
Pour into a large frying pan to about 2 cm (¾ in) deep and heat over medium-high.
a crumb dropped in turns golden and crisp within about thirty seconds -
Lay the kyivs in the oil and fry on each side, turning the heat down if they brown too fast.
74 °Cdeep golden all overthe thickest part of the chicken reads 74 C -
Drain briefly on kitchen paper, sprinkle with and serve straight away. If they have to wait, keep them on a wire rack so the bottoms stay crisp.
From Nadia Kim
Two things keep the butter inside: the butter goes in frozen solid, and the chicken gets a double coat of egg and panko that seals every gap. The breast is only evened out, not flattened like a schnitzel, and a pocket is cut into the thick end so the butter sits right in the middle. Cut into it at the table and stand back.
Notes
- The butter: this version sharpens the classic garlic and herb butter with shallot, a few capers, a mashed anchovy and a little green chilli. For the plain Kyiv butter you find in Ukrainian homes, leave out the capers, anchovy and chilli and use parsley and dill for the herbs.
- The pocket: use a thin, sharp knife pushed in lengthwise from the thick end, keeping to the centre so you do not pierce the sides. Check the cavity with a finger.
- Double coating: flour, egg, crumbs, then egg and crumbs again. Press the crumbs on firmly at each stage, paying attention to the ends.
- Oil temperature: the oil is ready when a crumb dropped in turns golden in about 30 seconds. Turn the heat down if the crust darkens before the chicken is cooked.
- To serve more people, multiply everything; fry in batches without crowding the pan.
Storage
Best eaten as soon as they are fried. Leftovers keep 1 day in the fridge; reheat in a hot oven on a rack so the crust stays crisp.
Make Ahead
Make the butter up to a week ahead and keep it frozen. You can stuff and coat the kyivs a few hours ahead and chill them, uncovered, on a rack.
When to Start
Plan backwards from a time
Filed under Main · Eastern Europe › Ukraine · Poultry › Chicken · Frying · Chicken Kyiv. Tags: #crispy, #date night.