Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

Air Fryer Chicken Kyiv

by Kate Calder from Super Simple Air Fryer Chicken

Chicken Kyiv is the perfect weeknight dinner for two. The chicken is stuffed with an herby butter filling, coated in a breadcrumb batter, and cooked to perfection in the air-fryer.

From the book

Ingredients

50g (1¾oz) salted butter, softened
Handful of fresh parsley, finely chopped
2 garlic cloves, crushed
2 skinless, boneless chicken breasts
2 tbsp plain (all-purpose) flour
2 large pinches of salt
freshly ground black pepper
2 eggs, beaten
75g (2½oz/1¼ cups) panko breadcrumbs
cooking oil spray

Essential kit

You will need: an air fryer.

Method

Ready in 30 minutes, plus chilling

Mix the butter, chopped parsley and garlic together in a small bowl until well combined. Pop it into the refrigerator or freezer to chill and firm up for 10 minutes.

Meanwhile, use a sharp knife to make a deep pocket in the side of each chicken breast. Be careful not to cut all the way through or the butter filling will escape when cooking.

Divide the chilled butter in half and shape into two equal balls. Push each ball into a pocket of the chicken, then press the palm of your hand on each breast to flatten and help seal the pocket.

Add the flour to a large plate and sprinkle over a large pinch of salt and a few grinds of pepper. Pour the beaten eggs into a shallow bowl. Add the breadcrumbs to a third plate and mix with the remaining large pinch of salt.

Coat each chicken breast first in the flour, then dip into the egg, coating it all over and finally, in the breadcrumbs until coated. Lay your coated chicken breasts on a plate and chill in the refrigerator for 30 minutes, then coat the chicken in the egg and breadcrumbs again.

Spray each chicken breast all over with oil. Lay them out in a single layer, not touching, on the air fryer’s grill plate and cook at 200°C (400°F) for 5 minutes. Spray the breasts again with oil and continue cooking for a further 15 minutes, or until cooked through (if you have a meat thermometer it should read at least 74°C/165°F).

Leave to rest for 5 minutes before serving.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Thank you for your rating. Our team will get back to any queries as soon as possible.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week