Chicken Kiev 🍗🔥 Crispy Outside, Juicy Inside! #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Mash the softened butter with the minced garlic, lemon juice, chopped parsley, 1/2 tsp salt and 1/2 tsp pepper with a fork until just combined.
2. Cut each chicken breast in half lengthwise so the halves are even in size and thickness. Cut a pocket into the side of each piece, about 2 inches wide and 3 inches long, without cutting through.
3. Stuff each piece with 1 Tbsp of the herb butter, close the pocket and press to spread the butter. Pinch the opening shut. Season both sides with salt and pepper.
4. Set up three bowls: flour, beaten eggs, and panko. Dredge each chicken piece in flour, shake off the excess, dip in egg letting excess drip off, then coat in panko. Set aside on a platter while you shape the rest.
5. Pour oil to a depth of 1/4 inch into a large deep skillet over medium heat. When the oil is hot (350°F, or a breadcrumb sizzles when dropped in), add the chicken in a single layer.
6. Fry about 4 minutes per side until golden brown, lowering the heat if it browns too quickly. Cook in batches as needed.
7. The chicken is done when it reaches 165°F on an instant-read thermometer.
8. Sprinkle the hot chicken with a little salt, garnish with parsley and serve with lemon wedges to squeeze over. Be careful of the hot butter that spurts out when cutting.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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