Fried Chicken Kyiv
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 22, 2025
Ingredients (9)
Directions
Prepare your compound butter in a food processor by blending garlic (3 cloves) and 1 tsp of kosher salt1 tsp of kosher salt together until a paste has formed.
Once a paste has been formed, add your parsley (1 bunch) and blend until thoroughly combined.
Add butter (8 oz) and continue to blend until fully incorporated.
Using plastic wrap, roll your butter into a log and let rest in the refrigerator for at least 30 minutes.
Cut chicken (2) lengthwise without splitting it in half.
Place a quarter of the butter (8 oz) in the center of the wider end of your pounded chicken breast (2).
Roll the wide end with the butter (8 oz) to the thinner end to form a log shape.
Tightly wrap each ball in plastic wrap individually and let rest in your freezer for about 30 minutes.
Preheat vegetable oil (2 quarts) in a heavy bottomed pot to 350°F, and preheat the oven to 400°F.
Prepare a 3-step breading station by placing flour (2 cups), panko (2 cups), and egg (2 large) wash into 3 separate bowls.
Dredge the chicken (2) in the flour (2 cups), then the egg (2 large) wash, and then the breadcrumbs (2 cups). Make sure the chicken is fully coated at each stage.
Working in batches, gently lay the chicken (2) into the hot oil (2 quarts) gathered side down and let cook for 2-3 minutes per side, or until golden brown.
Using a wire strainer, transfer chicken (2) to a wire rack-lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C).
Allow cooked chicken to rest for a few minutes before serving.
