Chicken Kiev, a traditional Russian dish, is a great recipe to go with the novel City of Thieves. Chicken Kiev is fried chicken stuffed with a Lemon Garlic Butter. What could be better? I soon found out. After trying to fry chicken for the first time in decades, I remember why I don’t fry things at home. My friend, Linda, recommends using an air fryer. I don’t own one, but for dishes like this, I imagine an air fryer would be perfect. Next time I will bake it in the oven.
Hopefully in this picture, I was able to cover up the slightly burnt bottom when I put the chicken in oil that that was too hot. In spite of my lack of deep-fry skills, the chicken was moist and bursting with the flavor of the herbal lemon garlic butter. Delish! I will definitely be preparing this again without frying it.
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- 3 tablespoons unsalted butter softened
- 1 clove garlic minced
- 1 tablespoon lemon juice divided
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon kosher salt
- 1 pinch black pepper
- 2 6 oz chicken breasts
- 1 egg beaten
- 1/4 cup flour
- 1 cup Panko bread crumbs
- 1/2 teaspoon lemon butter
- Canola oil to fill 1/3" of skillet
Ingredients
Lemon Garlic Butter
Chicken
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- Instructions
- In a medium bowl, mash together the lemon garlic butter ingredients with a fork, until the lemon juice is completely mixed in.
- Using a sharp slim knife, butterfly the chicken breasts in half lengthwise. Pound chicken flat. Place ½ of the lemon garlic butter one each breast, then fold and seal back the chicken, completely covering the butter mixture. Secure with toothpicks or tie with string.
- Season both sides of chicken breast with the lemon pepper. Dredge each chicken breast in flour, dusting off excess. Dip the chicken in the egg, covering completely. Dip into the panko crumbs and shake off excess.
- Add 1/3" of oil to a deep skillet and place over medium heat. Fry until golden brown, 4 to 6 minutes per side. Drain on paper towels.
- Sprinkle the chicken with the remaining lemon juice.