Can i deep fry chicken kiev

Love chicken we eat it most evenings so its always good to have some different ideas. Oooooo love the sound of the garlic lemon butter inside these. Your email address will not be published. Easy Chicken Kiev Print Recipe. Scale 1x 2x 3x. In medium bowl using fork mash together butter, garlic, parsley, lemon juice, salt and pepper. Cover and place in refrigerator for thirty minutes. Cut small pocket about 1.

Place 2 tablespoons of the butter in each chicken pocket and secure edge with toothpick. Dredge each chicken breast in flour, then in egg mixture, then in breadcrumbs, back in egg mixture and into the breadcrumbs once more.

Place on cookie sheet, cover and put in freezer for 30 minutes. Add chicken breast and cook until golden brown about minutes per side. Notes Some thicker chicken breasts may require additional time in the oven loosely covered at degrees until no longer pink. As the knife pierces the crispy chicken breast, a fragrant stream of herb butter flows out, flavoring the meat and everything else on a plate.

To make Chicken Kiev, the breasts are first pounded thin and seasoned. Then a generous knob of herb-flavored butter is enveloped into the centre of the chicken. And finally fried into a golden perfection. The hidden nugget of melted butter is sealed inside, soaking into the meat and turning a bland chicken breast into something heavenly. After deep-frying for a couple minutes these chicken breasts are going to be finished in the oven and then rested for a few minutes.

This will end up with crispy on the outside and beautiful and juicy meat on the inside. Timing is crucial or you are risking to end up with undercooked or dry chicken. Serve it immediately with a plate of salad or mashed potatoes and experience the most delicious Chicken Kiev you have ever had. Wrap the herb butter in a clingfilm and refrigerate until firm. Gather the edges of the chicken around the butter, then wrap it in the clingfilm and place in the freezer for 45 minutes.

Put the seasoned flour, eggs and breadcrumbs into 3 bowls. Jesse Dunford Wood fries them until golden and then cooks through in a hot oven, which seems an unnecessary faff, and Cooks Illustrated bakes them at C for 45 minutes, which is actually surprisingly tasty, but fails to supply the crisp crust I desire — and really, given all the garlic butter involved it's a bit like ordering a diet Coke with your burger and chips.

Keeping the garlic butter in is, as anyone who's ever been cheated of that spurting garlicky geyser will testify, the single most important question in kiev cookery my brother was always an expert at spotting a leaking kiev and passing the offending plate along the table. I only have one disaster in the five kievs I cook, which isn't a bad ratio — Hugh Fearnley-Whittingstall's butter has melted into the oil, leaving a dry, herb-stuffed hollow of disappointment.

His method so you can avoid it is simply to make a cut in the chicken flesh and insert the butter, then plug it with the mini fillet cut from the breast itself, which clearly has failed to graft magically back on in this case.

Simon and Lindsey take a similar approach, but use flour and egg as a glue, which proves efficacious: although the kiev itself feels fragile as I put it into the fryer, the butter remains trapped within its crispy prison.

The Cooking of Russia freezes the butter, and then secures the stuffed chicken with a cocktail stick and chills it for three hours before use — cold butter is easier to work with, and presumably takes longer to melt, lowering the potential for risk, and this works just as well as the egg and flour method, although as I forget to tell my testers about the stick, it does cause some consternation around the table. Best of all, however, in my opinion, is Jesse Dunford Wood's method.

He wraps the stuffed chicken tightly in clingfilm, and freezes it for a couple of hours, then coats it and allows it to defrost before frying. This is far less fiddly, and works like a dream, although I'll be rolling my chicken up in a cigar shape rather than the Mall's signature ball. The shape is largely irrelevant: the only thing that really matters with a kiev is that when you cut into that crisp shell, you're rewarded with an eruption of vivid green, garlicky butter. And that's a pleasure that will never go out of fashion.

Mash together the butter, garlic and herbs, and season with black pepper and a squeeze of lemon juice. Form into 2 sausages, and wrap in clingfilm. Put in the fridge to chill. Butterfly each chicken breast by opening it out using a knife, and then put it between 2 sheets of cling film and bash with a rolling pin or meat tenderiser until about 0. Season both sides well.

Put a sausage of butter near one edge of the chicken and begin rolling the meat up around it, tucking in the ends as you go use some egg and flour as glue if they prove obstinate. Roll into a tight sausage using the clingfilm, and freeze for 2 hours. Put the seasoned flour, eggs and breadcrumbs into 3 shallow dishes and then roll the frozen kievs in each in turn, then again in the eggs and crumbs to double coat.

Put in the fridge to defrost, which should take about an hour. Preheat the oven to C.