Chicken Kyiv

Name: Chicken Kyiv
Prep time: 25 min
Cook time: 10 min
Total time: 1 h
Yield: 6 kyivs · about 2.8 kg · 6 servings
Cuisine: Ukraine
Ingredients: 90 g unsalted butter, softened; 1 ½ small shallot finely chopped; 45 g garlic (about 3 large cloves) finely grated; 15 ml capers roughly chopped; 3 fillets anchovy fillet in oil chopped and mashed to a paste; 30 g mixed soft herbs (parsley, dill, chives, basil or tarragon) finely chopped; ¾ green chilli very finely chopped; 6 skinless chicken breasts; 180 g plain flour; salt and black pepper, for the flour; 9 medium eggs; pinch of salt, for the eggs; 240 g panko breadcrumbs; sea salt flakes; 1 l vegetable oil, for shallow frying (2 cm deep)

Nadia Kim Demo

Makes: 6 kyivs · about 2.8 kg
Active: 18 min
Total: 1 h

Nut FreeHigh Protein 2 Components · 50% Weighed

You’ll Need Baking paper, Rolling pin, Thin sharp knife, Three shallow dishes, Large deep frying pan, Instant-read thermometer, Wire rack

6 kyivs · about 2.8 kg · 18 min active · 1 h total

Nut FreeHigh Protein 2 Components · 50% Weighed

You’ll Need Baking paper, Rolling pin, Thin sharp knife, Three shallow dishes, Large deep frying pan, Instant-read thermometer, Wire rack

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Scale6 kyivs · about 2.8 kg · 6 servings× 3

Batch Size3× the Recipe, Larger

¼×½×1×2×4×8×

½×1×2×3×

6 kyivsnothing left over

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Garlic Herb Butter Keep As Written

Chicken and Coating Keep As Written

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As Written

Ingredients

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Grams Metric As Written US

Garlic Herb Butter

42.8 g per kyiv

Chicken and Coating

418.5 g per kyiv

For Cooking

Contains: gluten, wheat, eggs, fish, milk. Based on ingredients. Does not account for cross contact.

Nutrition 835 kcal per serving

Nutrient	Per Serving	Per 100 g
Energy	835 kcal	181 kcal
Fat	29 g	6.4 g
of Which Saturated	12 g	2.6 g
Carbohydrate	57 g	12 g
of Which Sugars	3.8 g	0.8 g
Fibre	3.3 g	0.7 g
Protein	81 g	18 g
Sodium	639 mg	139 mg

Computed from the ingredients. An estimate, not a lab analysis.

Method

Garlic Herb Butter

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.

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Chicken and Coating

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.
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 .
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.
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

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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

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Poultry should reach 74 °C (165 °F) at the centre. USDA FSIS
Egg dishes should reach 71 °C (160 °F) at the centre. USDA FSIS
Chicken must reach 74 C in the thickest part. Check the meat, not the butter, with an instant-read thermometer. The author
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.