Name: Chef John's Chicken Kiev
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Garlic, minced - 2 cloves; Salt - 1 pinch; Chopped fresh flat-leaf parsley - 2 tablespoons; Unsalted butter - 6 tablespoons; Skinless, boneless chicken breast halves, pounded to 1/4-inch thickness - 4 (8 ounce); Salt and pepper to taste - 4 (8 ounce); All-purpose flour - 1 cup; Salt - 2 teaspoons; Eggs, beaten - 2; Panko bread crumbs - 2 cups; Cayenne pepper - 1 pinch; Vegetable oil for frying, or as needed - 2 cups

Ingredients for - Chef John's Chicken Kiev

1. Garlic, minced 2 cloves

2. Salt 1 pinch

3. Chopped fresh flat-leaf parsley 2 tablespoons

4. Unsalted butter 6 tablespoons

5. Skinless, boneless chicken breast halves, pounded to 1/4-inch thickness 4 (8 ounce)

6. Salt and pepper to taste 4 (8 ounce)

7. All-purpose flour 1 cup

8. Salt 2 teaspoons

9. Eggs, beaten 2

10. Panko bread crumbs 2 cups

11. Cayenne pepper 1 pinch

12. Vegetable oil for frying, or as needed 2 cups

How to cook deliciously - Chef John's Chicken Kiev

1 . Stage

Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.

2 . Stage

Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

3 . Stage

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.

4 . Stage

Remove chicken breast balls from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

5 . Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

6 . Stage

Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.

7 . Stage

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for a few minutes before serving. Dotdash Meredith Food Studios