Chicken Kiev Recipe

Probably either Russian or Ukrainian, the lemon butter and deep-fried taste has earned this dish a place in history. Let’s make some history at your party too!

We’re going to depart from the traditional recipe, where a piece of butter is placed inside the chicken and then fried - we’ll use a good butter sauce instead so it’s easier for your party guests to eat, and so it will do well in your chafing dish.

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Ingredients for Chicken Kiev Recipe

8 pounds of boneless, skinless chicken thighs
    cut into 1” pieces
Salt, pepper and garlic
6 cups breadcrumbs
Oil for frying

The Marinade

Juice from 6 lemons (not concentrate)
1 cup fresh chopped parsley

Sauce:

2 pounds butter (not margarine)
1/2 cup flour1 cups chicken stock, canned is fine
Juice from 2 lemons
1/2 cup fresh chopped parsley

Garnish

Lemons and parsley

Directions

Mix up the marinade and add to the chicken in a plastic bag, or a large bowl. Marinate overnight in the refrigerator. Make sure the marinade covers this chicken. We use plastic with all the air squeezed out, usually inside a large pan (easier to handle.)

The day of the party, have your chafing dish fired up and ready to go.

Build the sauce by melting the butter in a saucepan, and wisking in the flour until it cooks for 3 minutes after becoming bubbly. Then add the chicken stock, lemon juice and parsley, mixing it through, and then pouring into the chafer.

Set up your deep fryer, or frying pan, with oil at 350° . Roll the chicken in breadcrumbs and fry until golden brown and the internal temperature is 165° - use your thermometer to be sure.

Place the chicken into the chafing dish with the sauce, and continue frying.

We garnish with fresh lemon slices and parsley.

Add hot stock or water to thin the sauce if needed. And remember to check the water level under the food. If you need to add more, always add boiling water.

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