Quick Air Fryer Chicken Kiev Recipe

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Making restaurant-quality chicken kiev at home might seem like a daunting task, especially when you’re juggling work, family dinners, and trying to avoid the mess of traditional deep frying. Between the butter filling, the breading process, and getting that perfect golden crust, it’s no wonder many home cooks shy away from this classic dish.

That’s where this air fryer chicken kiev comes to the rescue – it’s easier than you’d think, creates way less mess, and still gives you that crispy exterior with that wonderful garlic butter surprise inside. Plus, it’s a dinner that’ll make everyone at the table think you spent hours in the kitchen (when you really didn’t).

What Kind of Chicken Should I Use?

For chicken kiev, you’ll want to use boneless, skinless chicken breasts that are fairly thick and uniform in size. If your chicken breasts are really large, you might want to cut them in half horizontally to create portions that will cook evenly. Fresh chicken works best here, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry before you start working with them. Look for pieces that are around 6-8 ounces each – anything much larger will be harder to roll and might not cook through properly in the air fryer. If your chicken breasts are uneven in thickness, you can gently pound them between two pieces of plastic wrap until they’re about half an inch thick all around.

Options for Substitutions

Need to make some changes to this chicken kiev recipe? Here are some helpful swaps you can try:

• Chicken breast: While chicken breast is really the best cut for this recipe, you can use chicken thighs if you pound them very thin. Just note that they might be a bit harder to roll and seal.
• Butter: Regular butter works best here, but you can use a dairy-free butter alternative if needed. Just make sure it’s fairly firm when chilled so it doesn’t leak out during cooking.
• Panko breadcrumbs: Regular breadcrumbs work fine if you don’t have panko. You can also make your own by processing day-old bread, or use crushed cornflakes or crackers for a different kind of crunch.
• Dried parsley: Out of parsley? Try dried dill, tarragon, or a mix of Italian herbs. Fresh herbs work great too – just triple the amount if switching from dried to fresh.
• Eggs: For an egg-free version, try dipping the chicken in milk or buttermilk, or make a mixture of 2 tablespoons ground flaxseed with 6 tablespoons water (let it sit for 5 minutes to thicken).
• Regular flour: Any all-purpose flour works here, including gluten-free flour blends if needed. Just make sure to season it well with salt and pepper.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Chicken Kiev in an air fryer is preventing the butter from leaking out during cooking – make sure to really seal those edges by firmly pressing them together and double-checking for any holes or gaps in the chicken. Another common mistake is skipping the freezing step – placing your prepared Kiev in the freezer for at least 30 minutes before cooking helps keep that garlic butter safely inside and makes the coating process much easier. The breading station needs careful attention too – keep one hand for wet ingredients (eggs) and one for dry (flour and breadcrumbs) to avoid creating a sticky mess on your fingers that will pull off the coating. For the crispiest results, don’t forget to spray your breaded Kiev with oil before air frying, and resist the urge to overcrowd the basket – leaving space between pieces ensures even cooking and that golden-brown crust we’re after.

What to Serve With Chicken Kiev?

This crispy, buttery chicken dish pairs perfectly with simple sides that can soak up all that amazing garlic butter sauce. Mashed potatoes are my go-to choice – they’re perfect for catching every drop of the melted butter that oozes out when you cut into the chicken. A fresh green vegetable like steamed broccoli or green beans adds nice color to the plate and balances out the richness of the Kiev. If you want to keep things light, a simple mixed green salad with a lemon vinaigrette works great too, and don’t forget some crusty bread to mop up any extra garlic butter left on your plate!

Storage Instructions

Keep Fresh: Got leftover Chicken Kiev? Pop it in an airtight container and keep it in the fridge for up to 3 days. Just be careful when storing – try to place them in a single layer to maintain that nice crispy coating.

Freeze: These are perfect for making ahead! You can freeze the assembled, uncooked Chicken Kievs for up to 3 months. Wrap each piece individually in plastic wrap, then place them in a freezer bag. When you’re ready to cook, just add a few extra minutes to the cooking time – no need to thaw first.

Reheat: To bring back that crispy exterior, pop your leftover Chicken Kiev in the air fryer at 350°F for about 5-7 minutes. If you don’t have an air fryer, you can use your oven – just place it on a baking sheet and warm at 350°F until heated through. Keep an eye on it to avoid drying out the chicken!

Preparation Time	30-45 minutes
Cooking Time	18-20 minutes
Total Time	48-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 4 chicken breast pieces
• 80 grams softened butter
• 4 crushed garlic cloves
• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• 80 grams regular flour
• 2 large eggs, whisked
• 80 grams breadcrumbs (panko preferred for added crunch)

Step 1: Prepare the Garlic Butter

In a small bowl, combine the softened butter with the crushed garlic and parsley.

Mix well until all the ingredients are fully incorporated.

Place the garlic butter mixture onto a piece of cling film and shape it into a small log or block.

Wrap it tightly and refrigerate for at least 30 minutes to allow it to harden.

Step 2: Prepare and Flatten the Chicken Breasts

Butterfly the chicken breasts by using a sharp knife to carefully slice them at the thickest part and open them up to lay flat.

Place the butterflied chicken between two pieces of cling film or baking paper and gently flatten with a rolling pin until they are roughly the same size.

Step 3: Stuff the Chicken with Garlic Butter

Remove the garlic butter from the fridge and cut it into 4 portions.

Place one portion of the garlic butter on one side of each chicken breast.

Roll up the chicken breast, pressing the edges together to seal it.

If needed, use a little flour and beaten egg along the edges to help seal each chicken roll-up.

Step 4: Set Up Breading Station and Coat the Chicken

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each stuffed chicken breast in the flour, shaking off any excess.

Dip the floured chicken breast into the beaten eggs, ensuring it is fully coated.

Finally, roll the chicken breast in the breadcrumbs, pressing gently to make sure they stick.

Repeat these steps with all chicken breasts.

Step 5: Cook the Chicken in the Air Fryer

Place the prepared chicken breasts into the air fryer basket, optionally placing them on some foil or in a suitable cooking tray to catch any escaping garlic butter.

Lightly spray the tops with olive oil spray for extra crispiness, if desired.

Air fry at 180°C for 18-20 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C.

Step 6: Rest and Serve

Carefully remove the chicken breasts from the air fryer and allow them to rest for a few minutes before serving.

Serve hot with your favorite sides such as mashed potatoes, steamed vegetables, or a fresh salad for a delightful meal.