When you think of Chicken Kyiv, your mind probably jumps to a buttery, garlicky filled chicken breast wrapped in a fried crispy coating that usually falls apart the moment you dig in. This version flips the script; learn how to make a delicious baked Chicken Kyiv with ground chicken for a dish that’s every bit as crispy and flavourful. Although it’s a bit time consuming, it’s worth every step!
We just finished binge watching House of the Dragon, so naturally, around here, we’re calling these ‘dragon eggs.’ They may not breathe fire, but they’re definitely hot stuff!
By the way, if you’re wondering about the spelling of Chicken Kyiv, here’s the scoop: ‘Chicken Kiev’ was the traditional Anglicized version. However, ‘Kyiv’ honors its Ukrainian cultural roots and is a change to show support for Ukraine after the Russian invasion. With my father’s mother hailing from Ukraine, this spelling is especially meaningful to me!
Ingredients
We’re using gluten-free panko and flour, but don’t worry; regular works just as well!
Get all the prep done before you start to help organize.
This is how the panko should look after toasting; don’t overdo it because it will cook again with the breading.
Now, mix up the compound butter.
Forming Butter Quenelles
Form it into four football shapes, called quenelles, and freeze at least 15 minutes. If you’re wondering how to do that, you can use a one or two spoon technique like this How to Make a Quenelle video shows.
Mix up the meat and spices.
Once the butter is frozen, tuck it into the middle of the meat with well oiled hands and seal well. Freeze again.
You could stop here and freeze these for up to a day (covered once frozen), and then move on to breading. Just remember to add five minutes onto the cooking time when cooking from fully frozen.
Chicken Kyiv Breading Station
The panko gets the same seasonings as in the butter, plus parmesan cheese.
Then set up the breading station as shown; flour, egg and panko.
Once the meat is out of the freezer, I use tongs to help coat.
I find if I use my hands instead, I get more breading on me than the meat! So tongs it is!
Let the egg drip.
Then into the panko.
At this point, I’ll use my hands to help pat the panko on so it sticks.
Be sure to coat all around; that’s the crunchy goodness of chicken Kyiv!
At this point, they go into the oven for 30 minutes, turning every 10 minutes.
Serve with lemon wedges and rice or potatoes.
When you dig in, the butter will ooze and you’ll have a delicious sauce.
We don’t typically cook with ground meat, but when we do, we especially love this sweet potato shepherds pie or our take on this gluten free recipe for kibeh!
Pin Chicken Kyiv
Pinning is always welcome and appreciated!
Chicken Kyiv
Ingredients
- 5 tablespoons salted butter room temperature
- 1/3 cup finely chopped fresh dill; keep aside 2 tbsp for the breading
- 2 1/2 teaspoons grated lemon zest; set aside 1/2 tbsp for the breading
- 3 frozen ginger cubes or 2 1/2 tsp finely grated fresh ginger 3/4 teaspoons sweet paprika; keep aside 1/4 tsp for the breading
- 1/8 teaspoon cayenne pepper Kosher salt and ground black pepper
- 1 pound ground chicken
- 1/2 teaspoon dill seeds crushed (optional)
- 1/2 teaspoon granulated garlic
- 1 tablespoons grapeseed or other neutral oil plus more for coating your hands
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour 2 small eggs
- 1/4 cup Parmesan cheese finely grated
- Lemon wedges to serve
Instructions
- Instructions
- In a medium bowl, combine the butter, 1/3 cup of the dill (minus the 2 tbsp set aside), 2 teaspoons of lemon zest, the ginger, 1/2 teaspoon of the paprika, the cayenne, and a pinch each of salt and black pepper; stir well. Using 2 soup spoons, divide the mixture into 4 portions, shaping each into a rough oval, and place on a plate; reserve the bowl to mix the chicken. Freeze, uncovered, until solid, at least 15 minutes.
- Meanwhile, line a rimmed baking sheet with non stick foil. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well; it will be sticky. Divide into 4 portions (about 1/3 cup each) and place on the prepared baking sheet.
- Remove the frozen butter from the freezer. Lightly oil your hands, then scoop up 1 portion of the chicken and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the centre, then enclose the butter in the meat. Form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter, oiling hands as needed. Freeze, uncovered, until the exteriors are firm to the touch; about 45 minutes (see note).
- 15 minutes before the chicken is done in the freezer, put the panko in a pie plate; set in the oven to toast until light golden brown stirring once halfway through (3 minutes is all it takes if the Panko is gluten free). Set aside to cool. Put the flour in another pie plate. In a medium bowl, beat the eggs with 1 1/2 tsp water.
- To the cooled panko, add the parmesan, oil, remaining 2 tablespoons dill, remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon paprika, and 1/4 teaspoon black pepper; stir well.
- Remove the partially frozen chicken from the freezer. Using tongs, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (If desired, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)
- Heat the oven to 375°F. Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, about 30. Cool for 5 minutes, then serve with lemon wedges.
Notes
What an interesting recipe, Sara! It looks delicious.
It was a fun one to make! Felt more like play time than cooking lol!