Air Fryer Chicken Kiev Recipe

Chicken breasts: Boneless, skinless pieces that serve as the main protein for the dish.

Butter: Softened to mix easily with garlic and parsley, creating a rich filling.

Garlic: Minced to infuse the butter with a robust flavor.

Parsley: Chopped to add a fresh, herbal note to the filling.

Breadcrumbs: Used to coat the chicken, providing a crispy exterior.

Flour: Helps the egg adhere to the chicken, forming the first layer of the breading.

Eggs: Beaten to create a sticky surface for the breadcrumbs to cling to.

Salt: Seasoning to enhance the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When preparing chicken breasts for Chicken Kiev, make sure to pound them to an even thickness before cutting the pocket. This ensures even cooking and helps the butter mixture stay inside. Additionally, when sealing the edges, use toothpicks to secure the pocket if needed, preventing the butter from leaking out during the air frying process.

• boneless, skinless chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and flavor, making them a suitable alternative for chicken breasts.

• softened butter - Substitute with margarine: Margarine can mimic the texture and flavor of butter, making it a good substitute in this recipe.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though you may need to adjust the quantity to taste.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, herbaceous flavor that can stand in for parsley in many recipes.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture to breadcrumbs.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and coating, similar to flour.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken, similar to beaten eggs.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good substitute for black pepper.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each chicken breast individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. Label with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
• When ready to reheat, thaw frozen chicken breasts in the refrigerator overnight.
• Preheat the air fryer to 180°C (350°F) for reheating.
• Place the thawed chicken breasts in the air fryer basket and cook for 10-15 minutes, or until heated through and crispy.
• For best results, avoid microwaving as it can make the chicken coating less crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the leftover chicken kiev in the air fryer basket.
  3. Heat for 8-10 minutes, flipping halfway through, until the chicken is warmed through and the outside is crispy.

• Oven Method:

  1. Preheat your oven to 175°C (350°F).
  2. Place the chicken kiev on a baking sheet lined with parchment paper.
  3. Cover loosely with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.

• Microwave Method:

  1. Place the chicken kiev on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue heating in 30-second increments until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken kiev in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, flipping occasionally, until the chicken is heated through and the exterior is crispy.

• Air fryer: This is the primary cooking appliance used to cook the chicken kiev to a golden brown and crispy finish.

• Mixing bowl: Used to combine the softened butter, minced garlic, and chopped parsley.

• Knife: Essential for cutting a pocket into each chicken breast to fill with the butter mixture.

• Cutting board: Provides a safe and stable surface for cutting the chicken breasts.

• Spoon: Useful for filling the chicken breast pockets with the butter mixture.

• Three bowls: Needed to set up the breading station with flour, beaten eggs, and breadcrumbs.

• Tongs: Handy for handling the chicken breasts during the breading process and placing them in the air fryer basket.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Plate: For resting the cooked chicken breasts before serving.

• Paper towels: Useful for patting the chicken breasts dry before breading them.

Prepare the filling in advance: Mix the butter, garlic, and parsley ahead of time and refrigerate.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Flatten the chicken: Pound the chicken breasts to an even thickness for quicker cooking.

Organize your breading station: Set up the flour, eggs, and breadcrumbs in an assembly line to streamline the process.

Preheat the air fryer: Ensure your air fryer is preheated to the correct temperature before you start cooking.