CHICKEN KIEV
If your wondering what Chicken Kievs is, all you need to know is this: its minced chicken stuffed with a melting garlicky butter, deep fried until crispy and golden brown. Totally retro, totally simple and quite possible the best use of mince chicken, ever! Absolutely delicious!
Ingredients
Ingredients:
- 1 kg Chicken mince
- 1 ½ tbsp Garlic powder
- 1 tsp Black pepper
- 1 tsp Chilli flakes
- 1 ½ tsp Chilli powder/basaar
- 1 tsp Parsley
- 4-5 Spring onions finely chopped
- ½ cup Breadcrumbs
- 2 Eggs
Parsley Butter:
- 5 tbsp Butter slightly softened
- 5 tbsp Parsley
- Pinch of salt
Coating:
- Whisked egg or milk
- Plain flour
- Breadcrumbs
- Cheese grated
Instructions
- In a bowl, add your chicken mince, spices, spring onions, breadcrumbs and eggs. Mix by hand until its well combined.
- Cover and refrigerate this overnight or for a minimum of 2 hours.
- In a separate bowl, add butter, parsley and salt. Mix this until it forms a soft paste.
- Using a small spoon, scoop and roll into small balls and freeze for up to an hour until set in shape and firm. TO NOTE: This has to be set properly before adding to the chicken mixture.
- Mold your chicken mixture into small-medium sized balls. IMPORTANT TIP: To avoid mixture sticking on your hand, combine oil and water into a bowl, mix and rub this on your hands before shaping the mixture.
- Grab a ball of the chicken mixture, flatten it down on the palm of your hand. Then place a ball of parsley butter into the middle with a sprinkle of cheese.
- Then roll into a ball and continue with the rest. When done, freeze for up to an hour until it holds it shape.
- Then start coating, soak it in the egg mixture, then the flour, back into the egg mixture and then coat with breadcrumbs.
- Refrigerate for up to 2 hours.
- Then deep fry your chicken Kievs for 5-7 minutes until golden brown in colour.
- Serve immediately with any sauce of your choice.
Notes
WHEN FREEZING: Line in a tray and refrigerate overnight. The next morning empty into freezer bags and freeze.