Main Dishes

Fried Chicken Kyiv

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
1 hour, 30 minutes
Cook:
20 minutes
Serves:
4
people
Fried Chicken Kyiv
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Ingredients

  • 2 chicken breasts, halved
  • 2 large eggs, beaten
  • 3 garlic cloves, minced
  • 1 bunch parsley, chopped
  • 2 cups (330g) panko breadcrumbs
  • 2 cups (250g) all-purpose flour
  • 8 oz (220g) unsalted butter
  • 2 tsp (10g)
  • 2 quarts (950ml) vegetable oil to fry
  • Kosher salt to taste

Directions

  1. Prepare your compound butter in a food processor by blending garlic and 1 tsp of kosher salt together until a paste has formed.
  2. Once a paste has been formed, add your parsley and blend until thoroughly combined.
  3. Add butter and continue to blend until fully incorporated.
  4. Using plastic wrap, roll your butter into a log and let rest in the refrigerator for at least 30 minutes.
  5. Cut chicken lengthwise without splitting it in half.
  6. Place a quarter of the butter in the center of the wider end of your pounded chicken breast.
  7. Roll the wide end with the butter to the thinner end to form a log shape.
  8. Tightly wrap each ball in plastic wrap individually and let rest in your freezer for about 30 minutes.
  9. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C), and preheat the oven to 400°F (200°C).
  10. Prepare a 3-step breading station by placing flour, panko, and egg wash into 3 separate bowls.
  11.  Dredge the chicken in the flour, then the egg wash, and then the breadcrumbs. Make sure the chicken is fully coated at each stage.
  12. Working in batches, gently lay the chicken into the hot oil gathered side down and let cook for 2-3 minutes per side, or until golden brown.
  13. Using a wire strainer, transfer chicken to a wire rack-lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C).
  14. Allow cooked chicken to rest for a few minutes before serving.

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