Chicken Kiev Air Fryer Recipe
Golden, crispy, and bursting with garlicky herb butter, this air fryer Chicken Kiev delivers restaurant-quality flavor with less oil. Each bite reveals a juicy chicken breast wrapped around a rich, buttery center, encased in a crunchy panko crust—perfect for a satisfying, elegant dinner.
Equipment
- Air fryer
- Baking sheet
- Mixing bowls
- Plastic wrap
- Shallow bowls for breading
- Instant-read thermometer
Ingredients
- 1 tsp paprika
- 2 tbsp chopped fresh flat-leaf parsley
- 4 tbsp butter softened
- 1 clove garlic, minced
- 2 skinless, boneless chicken breast halves, pounded to 1/4-inch
- nonstick cooking spray
- 1 large egg, beaten
- salt and ground black pepper to taste
- ½ cup all-purpose flour
- 1 tsp salt
- 1 cup panko bread crumbs
Instructions
- Combine butter, parsley, garlic, and salt in a bowl until well mixed, then shape into two equal balls and freeze them on a baking sheet for 10 minutes.
- Lay the chicken on a clean surface, seasoning both sides with salt and pepper.
- Place a chilled butter ball in the center of each chicken breast, pull the sides up to enclose the butter, then wrap tightly with plastic wrap and twist to secure.
- Freeze for 30 minutes.
- Preheat the air fryer to 400°F (200°C).
- Prepare three shallow bowls: one with flour, one with a beaten egg, and one with panko and paprika mixed together.
- Dredge each chicken breast in flour, coat in egg, and cover completely with the panko mixture.
- Place the breaded chicken in the air fryer basket, spray with nonstick spray, and cook for 5 minutes.
- Spray again, then continue cooking until the chicken is golden and the internal temperature reaches 165°F (74°C), about 5 more minutes.
- Let rest for 5 minutes before serving.
Notes
- Use cold butter for easier shaping and minimal leakage during cooking.
- Chilling the breaded chicken before air frying helps maintain its shape and prevent butter from escaping.
- For extra crispiness, use a double breading method by dipping the egg and panko twice.