Air Fryer Chicken Kiev (Homemade)
Description
Air Fryer Chicken Kiev (Homemade) is a crispy, golden chicken breast stuffed with garlic herb butter. An easy air fryer recipe that’s juicy, flavorful, and perfect for family dinners.
Ingredients
Herb Butter
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, finely minced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
Chicken
- 4 boneless, skinless chicken breasts, (6–7 oz each)
- Salt and pepper, for seasoning
Breading
- ¾ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Make herb butter: Mix softened butter with garlic, parsley, lemon zest, salt, and pepper. Shape into a log on plastic wrap, roll tight, and refrigerate for at least 30 minutes until firm.
- Pound chicken: Place each breast between plastic wrap and pound to ½-inch even thickness. Season lightly with salt and pepper.
- Stuff and roll: Slice the butter log into 4 portions. Place one in the center of each breast. Fold in the sides, then roll up tightly from the bottom like a burrito. Secure the seam with 2–3 toothpicks. Freeze rolled chicken for 15 minutes.
- Set up breading: Place flour, beaten eggs, and seasoned panko in three separate shallow dishes.
- Bread: Coat each roll in flour (shake off excess), dip in egg, press firmly into panko on all sides. For extra crunch, repeat egg and panko dip.
- Preheat air fryer to 375°F (190°C) for 5 minutes. Spray basket with cooking spray.
- Air fry: Place kievs seam-side down. Spray tops generously. Cook at 375°F for 10 minutes, spray again, then cook 10–15 more minutes until golden and internal temp reads 165°F (74°C).
- Rest: Remove toothpicks. Rest for 5 minutes before serving. Serve over mashed potatoes so the herb butter acts as a sauce.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Make ahead: Assembled, breaded kievs can be refrigerated (uncovered) for up to 24 hours before cooking — the crust adheres better after chilling.
Freeze: Freeze fully assembled raw kievs on a tray, then transfer to a bag for up to 1 month. Cook from frozen at 375°F for 28–32 minutes.
Gluten-free: Use 1:1 GF flour and certified GF panko. Same technique, same result.
Butter leaking? Make sure your butter is cold, the seam is secured with toothpicks, and you freeze the rolls for 15 minutes before breading.
Nutrition
Serving: 1ServingCalories: 448kcalCarbohydrates: 36gProtein: 33gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 195mgSodium: 1063mgPotassium: 570mgFiber: 2gSugar: 2gVitamin A: 812IUVitamin C: 8mgCalcium: 80mgIron: 3mg