Chicken Kyiv is made out of crumbed and fried chicken and salo, a cured pork rind, stuffed with melting garlic butter.
This recipe is a lighter version of the crispy, melt-in-the-middle classic.
Chicken Kiev is the most iconic dish of Ukrainian cuisine—it is known and loved in all parts of the world.
Place 500 g of ground chicken breast and 100 g of ground salo in a bowl
Season with salt to taste and mix to form a sticky paste
Finely mince 1 bunch of dill and cut 100 g of unsalted butter into 6 pieces
Coat the butter pieces with the dill
Moisten your hands with water and divide the chicken mixture into 6 portions. Wrap each portion around a cube of butter and form an oblong shape
Crack 2 eggs into a bowl and beat thoroughly
Dip the chicken balls in 1½ cups of all-purpose flour, in the beaten egg, and in 2 cups of breadcrumbs. Dip them again in the eggs and the breadcrumbs
Distribute them on a baking tray and place in the freezer for 2h until they are frozen and firm
Preheat the oven to 180 °C
Set them in a baking tray lined with parchment paper and bake for 40m until golden and crispy. The chicken Kyiv is ready
Enjoy this rich and crunchy treat!
Yield 6 pieces
Ground Chicken Breast500 g
Ground Salo100 g
Unsalted Butter100 g
All-Purpose Flour1½ cups