This retro favourite that's making a big comeback. But don't fall into the trap of buying readymade. Making your own is a world away, succulent chicken crisped to perfection and oozing garlic butter.
- 4 skinless chicken breasts, (4 x 175g)
- 200 g soft salted butter
- 1 tbsp cornflour
- 200 g wild garlic, finely chopped
- ground pepper
- 6 tbsp cornflour
- 4 beaten eggs
- 200 g dried Japanese breadcrumbs (Panko)
- With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don't pierce the meat. Repeat with the other three.
- Mix the butter, cornflour, wild garlic, and pepper together well.
- Place the butter into a piping bag and snip off the end.
- Pipe the butter into the pocket you have just created then, repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
- Next, dust each breast in cornflour, dip in beaten egg and finally coat in panko breadcrumbs, making sure the hole you made is coated really well.
- Then this is the important bit, chill well until the butter is very hard.
- You can cook the kievs either by deep-frying them or oven cooking. I prefer to deep fry them.
To deep fry
- Fill a deep pan one-third full with vegetable oil and heat to 175-180C. When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through. This will take about 10-12 minutes.
To oven cook
- To cook in the oven, preheat the oven to 180C. First, shallow fry the kievs for 2 to 3 minutes, and then place in the oven, and bake for 15 to 20 minutes.
- Once cooked, remove the cocktail stick and serve hot with crinkle-cut chips.
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