Homemade Authentic Chicken Kiev will become a new dinner favorite. A crunchy gorgeous coating hides succulent tender meat with buttery garlic-herbs sauce.
Although normally associated with the cuisine of the Russian Empire, some food historians claim that the origin of chicken Kiev lies in France. In fact, in Russia, Ukraine and Poland, chicken Kiev is almost exclusively referred to as côtelette de volaille, which translates roughly to “chicken cutlet”. The premise of this dish is simple: a tender chicken breast is wrapped, while cold, around cold garlic butter and herbs, while its outside is coated with flour, egg and breadcrumbs. The wrapped parcel is then baked or friend and served sizzling with juices and bursting with flavor.
CHICKEN KIEV ORIGIN
Perhaps incongruously, considering the origin attributed by Russian sources, chicken Kiev is virtually unknown in French cuisine, where various other chicken recipes such as coq au vin are better known and more widely consumed. In France, the term à la Maréchale, or “marshall style” denotes tender, sweet meats – particularly chicken breast – that are rolled in breadcrumbs and fried or sautéed. Some people believe that Napoleon, upon his ultimately disastrous campaign to invade Russia, brought a French ancestor of modern chicken Kiev to Russia along with his ill-fated armies. In the early nineteenth century, Marie-Antoine Carême spent a few months in St Petersburg, where it is said she had an immeasurable impact upon Russian cuisine. The ancestor to modern chicken Kiev as known and popularized by Russians, the Polish and Ukrainians worldwide was almost certainly French, in that case, but the exact origin of the dish as we know it is still unknown.
For this Chicken Kiev recipe, you want to use chicken with as little fat as possible to ensure that it’s tender and generously proportioned. The chicken might lose some of its volume while being baked or fried, so let it overlap the edges of each roll a little bit so you don’t end up with little pieces of garlic butter poking out. You can minimize the chicken’s loss of volume by applying healthy amounts of flour ,egg and breadcrumbs, which will help seal the moisture inside the chicken and help it to maintain a constant temperature throughout the parcel.
The garlic butter and the breadcrumbs allow you to customize your chicken Kiev to suit your palate and express your own artistic flourish. Cayenne pepper is a popular addition to the garlic butter, as it adds an extra kick to the dish, although you can really add whatever pepper or spice you’d like as long as it’s done conservatively. You don’t want to overpower the other flavors in your chicken, after all. You can, if you’re feeling truly, recklessly adventurous, add some New Orelans-style Cajun spices to your breadcrumbs. This will flavor the “skin” of your chicken Kiev, not unlike the Southern fried chicken served across the American south, without seeping into the garlic butter or too much of the chicken flesh. If you’re adding spices for a personal touch, be wary that you should generally choose to enhance either the garlic butter or the breadcrumbs, not both. Too much seasoning is far worse than too little, and with a dish as flavor-packed as chicken Kiev, it’s in your best interests to play it safe when it comes to herbs and spices.
HOW TO MAKE CHICKEN KIEV
- Chicken breasts- 6
- Corn Flour- ½ cup
- Any chicken spice mix- 4 tbsp
- Eggs (slightly beaten)-3 large or 4 medium
- Bread crumbs- 1 ½ cup
- Salt- To Taste
- Black/Cayenne Pepper- To Taste
- Vegetable Oil ( Canola)- 2 cup ( for frying)
- For Garlic Butter with Fresh Herbs
- Slightly salted Butter- 150 gm
- Garlic cloves- 6 (minced)
- Fresh Dill / Parsley – 1 cup
- Lemon juice- 2 tbsp
- Black pepper-1/2 tsp
- HOW TO MAKE GARLIC BUTTER FOR CHICKEN KIEV
- In a bowl of your food processor with chopper attachment combine butter, garlic cloves, fresh herbs & pepper. Process until it reaches the paste consistency.
- Form a log 4 cm/1.5 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.
- HOW TO MAKE CHICKEN KIEV
- First, remove fat & tenderloins from chicken fillet and pat dry.
- Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must get 0.5 cm / 0.2 “thick chicken breasts. Try not to tear chicken. Otherwise, later, sealed butter will ooze when you will fry Chicken Kiev. Peel off wax paper.
- Coat the pound chicken breasts in chicken spice mix and let them marinate for 10-15 minutes.
- Take the prepared garlic-herbs butter and cut into 4 equal pieces.
- Place 1 piece of garlic-herbs butter in the centre of each chicken breast.
- Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.
- In a saucepan heat 2 cups vegetable oil.
- Prepare 3 bowls: Corn Flour bowl, bread crumbs bowl & Egg bowl.
- Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each peace in slightly beaten eggs, and coat with bread crumbs.
- Fry the Kievs for 3-4 minutes per side until golden & cooked.
- You may have to do it in batches.
- Transfer to a baking tray and bake 20 minutes more.
- Serve with Mashed Potatoes or salad.