Discover our irresistible Wild Garlic Butter Chicken Kiev recipe, where premium Irish chicken fillets meet the delicate flavour of seasonal wild garlic. This homemade favourite combines crispy golden coating with a melting herb butter centre for a restaurant-quality dish you can easily create at home. Perfect for impressing guests or elevating a weeknight dinner.
Ingredients
- 250g unsalted Irish butter, softened
- 75g wild garlic leaves, finely chopped
- Flaky sea salt, to taste
- 4 skinless Irish chicken fillets
- 50g plain flour, well seasoned
- 3 large eggs, beaten
- 125g panko or coarse dried breadcrumbs
- Sunflower oil, for frying
- Mixed leaves, to serve
- Lemon wedges, to serve
Method
- First, make the wild garlic butter. Mash the butter in a bowl with sea salt to taste (start with ½ tsp). Stir in the finely chopped wild garlic. Using baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for up to a month and cut off slices as needed.
- For the Kievs, slice a deep pocket in each chicken breast by inserting a knife into the thickest end. Push about halfway into the fillet, being careful not to cut all the way through. Open the pocket with your finger, then stuff each one with a quarter of the wild garlic butter, ensuring it goes all the way in.
- Grab three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each chicken breast in flour, then coat in eggs, followed by breadcrumbs. Dip again in the eggs and coat once more with breadcrumbs for extra crispiness. Transfer to a plate, cover, and chill in the fridge for at least an hour.
- When ready to cook, heat oven to 180°C/160°C fan/gas 4. Fill a pan 2cm deep with oil and heat over medium-high. Fry the Kievs for 2-3 minutes on each side until golden brown, then transfer to a baking tray.
- Bake in the oven f or 15 minutes or until fully cooked through. Serve with salad leaves and a lemon wedge.