We’re a family of garlic lovers so it stands to reason that chicken Kievs are a firm favourite. We usually pop a frozen one in the air fryer to cook, but today I decided it was time to make one from scratch.
Read on to see how I made them and whether it was worth the extra effort!
What You Need
For more concise ingredients and instructions please head down to the recipe card at the bottom of this page.
The quantities below are enough to make 4 chicken Kievs, to make less, simply reduce the amounts accordingly.
- 4 boneless, skinless chicken breasts
- 80g butter, softened
- 4 cloves garlic, crushed
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- 80g plain flour
- 2 large eggs, beaten
- 80g breadcrumbs (preferably panko for extra crunch)
I cooked them in a Cosori air fryer but any air fryer will work.
Making Them
Start by preparing the garlic butter. Mix the softened butter with the garlic cloves and parsley until it is well combined.
Transfer the garlic butter to some cling film and arrange it in a block or log shape. Wrap it up and put it in the fridge for at least 30 minutes to harden up.
Prepare the chicken breasts by first butterflying them. Using a sharp knife carefully slice them at the thickest part and open them up to lay flat.
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Lay them between some cling film or baking paper and bash/flatten with a rolling pin until they are roughly the same size.
Remove the garlic butter from the fridge and portion up into 4 pieces. Place one portion of the garlic butter on one side of the chicken and then roll it up. Press the edges of the chicken together to seal it, if it isn’t sticking you can use a little of the flour and beaten egg along the edges to help stick it together.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs and one with the breadcrumbs.
Carefully dredge each stuffed chicken breast in the flour, shaking off any excess before dipping it in the egg and then finally rolling it through the breadcrumbs, pressing it in gently to get them to stick.
Repeat with as many chicken breasts as you are making.
Transfer the prepared chicken breasts to the air fryer basket. I decided to put mine on some foil as I had a feeling some of the garlic butter would come out during the cooking time (doesn’t it always?!) and I really didn’t want to lose any of it.
Air fry at 180°C for 18 to 20 minutes or until the internal temperature is 75°C (I really recommend a meat thermometer to check).
Carefully remove the chicken Kievs from the air fryer basket and leave to rest for a few minutes before serving.
Serve with your favourite sides, such as mashed potatoes, steamed vegetables or a fresh salad.
Final Thoughts…
I don’t deny that homemade chicken kiev does taste much better than most shop bought versions! I enjoyed making it as I had some extra time to prepare it, but I think for those busier weeknights I’ll stick to the ready made versions, or one of my quick air fryer chicken recipes.
Are you looking for more chicken recipes for the air fryer? Check out my chicken wings, roast chicken and chicken fajitas recipes!
Air Fryer Chicken Kiev (Step By Step)
Ingredients
- 4 chicken breasts
- 80 g butter, softened
- 4 cloves garlic, crushed
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- 80 g plain flour
- 2 large eggs, beaten
- 80 g breadcrumbs preferably panko for extra crunch
Instructions
Prepare the garlic butter:
- In a small bowl, combine the softened butter with the crushed garlic and parsley. Mix well until all the ingredients are fully incorporated.
- Put the garlic butter mixture on a piece of cling film and shape it into a small log or block. Wrap it tightly and refrigerate for at least 30 minutes to harden.
Prepare the chicken:
- Prepare the chicken breasts by first butterflying them. Using a sharp knife carefully slice them at the thickest part and open them up to lay flat.
- Lay them between some cling film or baking paper and bash/flatten with a rolling pin until they are roughly the same size.
- Remove the garlic butter from the fridge and portion up into 4 pieces. Place one portion of the garlic butter on one side of the chicken and then roll it up. Press the edges of the chicken together to seal it, if it isn’t sticking you can use a little of the flour and beaten egg along the edges to help stick it together.
Bread the chicken:
- Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
- Dredge each stuffed chicken breast in the flour, shaking off any excess.
- Dip the floured chicken breast into the beaten eggs, ensuring it is fully coated.
- Finally, roll the chicken breast in the breadcrumbs, pressing gently to make sure they stick. Repeat with all chicken breasts.
Cook the chicken:
- Transfer the prepared chicken breasts to the air fryer basket. I decided to put mine on some foil as I had a feeling some of the garlic butter would come out during the cooking time. You could also put them in a suitable cooking tray or bowl.
- Optionally lightly spray the tops of the chicken breasts with olive oil spray for extra crispiness.
- Air fry at 180°C for 18-20 minutes, until the chicken is cooked through. The internal temperature should reach 75°C.
Serve:
- Carefully remove the chicken breasts from the air fryer and let them rest for a few minutes before serving.
- Serve with your favourite sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
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