A golden, crispy Chicken Kiev oozing with garlic butter, served alongside perfectly seasoned crispy cubed potatoes.
Ingredients
For the Chicken Kiev:
- 2 large chicken breasts
- 50g unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
- 50g plain flour
- 1 egg, beaten
- 75g panko breadcrumbs
- ½ tsp smoked paprika
- ½ tsp salt
- 2 tbsp oil (for frying)
For the Crispy Cubed Potatoes:
- 500g Maris Piper potatoes, peeled and cut into 1.5cm cubes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp parsley
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
For the Crispy Cubed Potatoes:
- Cube the potatoes, rinse starch under cold water and pat dry.
- Toss with olive oil, smoked paprika, garlic powder, parsley, salt, and pepper.
- Spread on a baking tray and roast at 200°C for 25-30 minutes, flipping halfway, until crispy.
Make the Garlic Butter:
- Mix softened butter with minced garlic, parsley, salt, and pepper.
- Shape into a small log, wrap in cling film, and freeze for 20 minutes.
Prepare the Chicken:
- Butterfly each chicken breast and carefully pound it flat.
- Place the chilled garlic butter in the middle, fold the chicken around it, and seal the edges. If it won’t stay wrapped then you can use some coctail sticks to secure it.
Coat the Chicken:
- Dredge in flour, dip in beaten egg, then coat in seasoned panko breadcrumbs mixed with smoked paprika, parsley, salt and pepper.
Cook the Chicken:
- Heat oil in a pan and fry the chicken for 2 minutes per side until golden.
- Transfer to a preheated oven at 180°C and bake for 15 minutes until cooked through.
Serve:
Plate up the crispy chicken Kiev with golden cubed potatoes. Enjoy!
