Featured Recipe
Herb Butter Chicken Kiev
By Kate
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Chicken breasts stuffed with an herbaceous compound butter, breaded twice, then deep-fried until golden. The butter cubes freeze firm to hold shape during cooking, melting inside for moisture and flavor. The double dredge provides a crunchy crust. Tips on knife work for pockets and managing oil temperature prevent common pitfalls. Alternative herbs and oils suggested for variation and dietary needs.
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Prep:
35 min
Cook:
25 min
Total:
Serves:
4 servings
main dish
chicken
frying
comfort food
Introduction
Butter melting inside chicken cut open without tearing. Crunchy breading traps juices, sounds crackle as it fries. Knife glides in to carve pocket right, not piercing through. Herbs grated fine, mingling with softened butter—zing of citrus zest brightening dense savor. Deep fryer humming steady heat, oil shimmering—too hot or cold, ruins crust. Freeze that butter tight, cut sticks firm for stuffing. Hands steady, seal pocket tight with toothpicks, no escape routes for buttery flood. Double dredging creates armor—flour, egg, crumbs, egg, crumbs—thick shield for tender meat, hot butter waiting inside. Rest to settle, slice gives steam hiss, aroma hits immediately buttery garlic with fresh herbs. An easy switch of oil or herb means game changes. Kitchen advice: knife control, oil vigilance; all in timing, touch, sense.
Ingredients
Herb Butter
- 60 ml softened unsalted butter (1/4 cup)
- 1 small shallot, minced
- 20 ml chopped chives (1 1/3 tbsp)
- 1 small clove garlic, finely grated
- 10 ml fresh thyme leaves (2 tsp)
- 10 ml lemon zest (2 tsp)
- 4 skinless, boneless chicken breast halves
- 100 ml all-purpose flour (1/2 cup plus 1 tbsp)
- 3 eggs, lightly beaten
- 330 ml panko breadcrumbs (1 1/3 cups)
- Salt and freshly ground black pepper
- 4 wooden toothpicks or kitchen twine
- Vegetable oil for deep frying
Chicken
About the ingredients
Butter quantity reduced slightly to balance intensity with added lemon zest and thyme replacing parsley for herbaceous complexity. Shallot swaps onion green—milder, less fibrous than the original. Panko breadcrumbs replace regular to add crunch and lighter texture. Eggs reduced by one for less waste since coating doubled. Use unsalted butter for precise salt control. If no deep fryer, use heavy pot and a thermometer. For lactose intolerance, coconut oil or blended plant margarine replaces butter but expect less creamy mouthfeel. Fresh herbs essential for bright flavor; dried herbs lead to dull profile. Keep butter cold, firm, easy to work with, or it will melt when stuffing and leak during frying. Toothpicks or twine essential to seal pocket—skip and butter escapes. Flour dredging critical to keep coating adhering. Double dredge creates thick crust that insulates, prevents oil absorption, and seals moisture.
Method
Herb Butter
- 1. Combine butter, shallot, chives, garlic, thyme, and lemon zest in a bowl. Mix until uniform. Spread into a flat rectangle about 9 cm (3.5 in) wide on plastic wrap. Wrap tightly and freeze 25 minutes until firm. Cut into 4 sticks and keep chilled until ready.
- 2. Heat oil in a deep fryer or heavy pot to 165 °C (330 °F). Use oil with high smoke point like canola or peanut. Line a wire rack over a baking sheet to drain later.
- 3. Trim chicken breasts if uneven. Use a sharp knife, insert blade near narrow end parallel to cutting board, slice inward carefully to create pocket without cutting through. Widen pocket gently by fingers.
- 4. Insert one butter stick into each pocket. Seal edges by folding, securing with toothpicks or tie with kitchen twine to avoid butter leakage. Season inside and out generously with salt and pepper.
- 5. Prepare 3 shallow bowls: flour, eggs, and panko breadcrumbs. Dredge each breast in flour first, shaking off excess. Dip into egg wash fully, then coat with panko. Repeat egg and panko step once more to build a thick crust that traps juices well.
- 6. Fry breasts in batches without crowding. Listen for steady sizzling, color turning golden brown after ~12-15 minutes. Oil temperature drops when chicken added; let it recover between batches to maintain crispness. The crust should be deep golden, chicken juices clear if pierced.
- 7. Transfer to rack to drain excess oil. Rest 5 minutes to let butter set slightly again internally. Remove toothpicks or twine before serving.
- 8. Serve hot, alongside seasonal greens or steamed haricot verts.
- Use basil and oregano instead of thyme and chives for variation. If lactose intolerant, sub with coconut oil or vegan margarine but flavor alters.
- If butter leaks during frying, pockets too thin or not sealed well; freeze butter firmly to prevent melting too soon.
- For cleaner work, rinse knife between pockets to reduce tearing.
- Oil too hot browns outside burnt before chicken is done; too cool, crust soggy and greasy.
- Double coating essential to hold butter inside and yield crunchy crust.
Chicken
Variations and Tips
Technique Tips
Knife technique paramount. Insert blade parallel then carefully hollow without piercing. Use finger to widen pocket to fit stick of butter without stretching thin and tearing—common fail. Freezing butter solid allows stuffing without it melting into meat early. Oil temperature should be around 165 °C (330 °F)—too hot burns crumbs before internal cooks; too cool means greasy soggy crusts. Listen to oil bubble intensity as cue. Maintain heat by frying in small batches, letting oil regain temp between. Double dredge—flour, egg, crumbs, then egg and crumbs again—creates armor sealing flavors and moisture. Fry roughly 12-15 minutes depending on meat thickness; crust golden, juices clear when pierced. Drain on rack to avoid soggy bottom and let rest 5 minutes so hot butter thickens, preventing running upon serving. Remove toothpicks after frying to not pierce skin during eating.
Chef's Notes
- 💡 Butter needs that firm chill. Freeze solid, stops it from leaking out. Cut sticks narrow. Hollow pockets but don’t tear chicken. Chicken breasts need some trimming. Cut carefully; precision avoids mess in oil. Check oil temp constantly. Near 165 °C - listen for good bubbling, sizzling. Too hot? Crust burns, too cool? Soggy crust.
- 💡 Season every layer. Don’t skip inside, outside. Salt and pepper coat chicken breasts well. Meat can be bland without seasoning. Egg wash thorough—get every nook and cranny. Panko breadcrumbs add crunch; regular breadcrumbs don’t match that texture. Two coats of panko means double armor against oil.
- 💡 Managing oil temp is key. If oil drops too low, crust may absorb oil; greasy texture then. Fry in small batches. Gives oil chance to recover heat. If crust browns but chicken’s pink, needs longer. A thermometer inside chicken can save from underdone meat.
- 💡 Resting after frying matters too. Let chicken sit five minutes to let juices settle. Butter inside needs to firm up. Remove toothpicks before serving, ensure no sharp edges. Serve hot alongside greens or on their own. Present with fresh herbs for color. People love the contrast.
- 💡 Want variations? Switch herbs based on season. Basil and oregano work well if thyme not available. Coconut oil for dairy-free option. Texture changes but still good. Or try adding spices to breadcrumbs for deeper flavor. Experiment with infusing garlic into oil before frying for extra taste.
