How To Make Chicken Kiev

Try making a paste with olive oil rather than stuffing the chicken with garlic butter in the usual way; that way you get nice moist chicken and just as much flavour without so much grease. If you’d rather have garlic butter though, mix the same amount of garlic, onion salt and parsley with roughly 2 oz (50 g) of butter. Use regular breadcrumbs instead of biscuit crumbs if you prefer, or a mixture of both.

1. Step 1:

   Remove the skin from the chicken, rinse and dry the meat thoroughly and trim any little fatty bits. (If the fillets are

2. Step 2:

   In a small bowl, crush the garlic and mix to a paste with the salt, onion or celery salt, parsley and olive oil.

3. Step 3:

   Whiz the crackers and cornflakes in a food processor, or put the whole lot in a large food bag and crush with a rolling pin or other heavy object, then tip the biscuit crumbs onto a dinner plate or shallow tray. Put a couple of tablespoons of flour on another plate and mix the beaten egg with a big splash of milk in a fairly large, shallow bowl.

4. Step 4:

   Warm about an inch (2 cm) of oil in a large pan and preheat the oven to Gas Mark 6 (200°C) while you spread the garlic paste (or garlic butter) in the middle of each piece of chicken.

5. Step 5:

   Dust the chicken pieces with a little flour then dip first in the beaten egg mixture before covering completely in biscuit crumbs.

6. Step 6:

   As soon as the oil is hot enough – i.e. a small piece of bread turns brown in about half a minute – put the chicken fillets in the pan two or three at a time and fry for a few minutes until crisp and golden.

7. Step 7:

   Finish cooking the chicken in the oven for about 15 minutes, depending on size, and serve with fried potatoes, or rice and salad.