Chicken Kiev

recipes of chicken keiv


  • 4×150 g of supreme chicken
  • 100 g of butter
  • 25 g of seasoned flour
  • 2 nos of eggs
  • 100 g of breadcrumbs
  • Salt
  • Pepper
  • 1 liters of oil

Methods of Preparation

  • Make an incision along the thick sides of the supreme.
  • Insert 25 g cold butter into each and season with salt and pepper.
  • Pass through seasoned flour, egg wash and crumbs, ensuring complete coverage. Eggwash and crumb if necessary.
  • Deep-fry until completely cooked. When the chicken is cooked, a probe in the thickest part will read 75°C +, and the juices will run clear when the chicken is pierced. Drain and serve.

Serving Portion : 4

Try Something Different

Additional ingredients may be added to the butter before insertion

  • Chopped garlic and parsley
  • Fine herbs such as tarragon or chives

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