Chef John's Chicken Kiev

Recipe View Gather all ingredients.

Recipe View In a mortar, grind garlic and a pinch of salt until smooth. Add parsley and pound until well combined with 6 tablespoons softened butter. Wrap the butter mixture in plastic wrap; refrigerate until firm, about 15 minutes.

Recipe View Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.

Recipe View Fold the narrower end of each chicken breast up over the butter, creating a tight pocket. Gather the sides towards the center, forming a round ball. The top should be smooth, and the bottom gathered. Tightly wrap each chicken ball in plastic wrap; freeze until slightly firm, about 30 minutes.

Recipe View In a shallow bowl, whisk together flour and 2 teaspoons salt. In another bowl, whisk eggs. Pour panko bread crumbs into a third bowl.

Recipe View Remove chicken balls from the freezer and unwrap. Gently coat in flour, shaking off excess. Dip in beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and chill in the freezer until firm, about 15 minutes.

Recipe View Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle with salt and cayenne pepper.

Recipe View Bake in the preheated oven until the butter begins to sizzle, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe View Let rest for a few minutes before serving to allow the juices to redistribute.