Spicy Chicken Kiev

Chicken kiev, but make it spicy. Inspired by the flavours of Nashville hot chicken, this is a spicy take on the classic fried chicken breast!

Done in 45 minutes

Serves 2

Dish by Spencer Lengsfield

Ingredients

Compound butter

150gunsalted butter

1 tbspcayenne pepper, or to taste

1/2 tbspsmoked paprika

1 tspgarlic powder

2garlic cloves

1/2 tbsphoney

1 tbspchives, finely chopped

Salt, to taste

Chicken

2chicken breasts

2eggs, beaten

100gplain flour, seasoned

100gpanko breadcrumbs

Vegetable oil, to fry

Flaky salt

To serve

Mashed potatoes

Sautéed greens

Chives, finely chopped

The compound butter is packed with the flavours of Nashville hot chicken - loads of cayenne, smoked paprika, plus a little bit of honey for sweetness. We've also added in some garlic and chives to make it more like garlic butter you'd usually get in a Kiev!

Method

Start by making the compound butter. Add everything to a food processor, and blitz until everything is homogenous and there's no large pieces of garlic.

Carefully cut a large slit in the middle of the chicken breast.

Add the softened butter to a piping bag, and fill the slit with the compound butter.

Coat the chicken breast in a light dusting of seasoned flour, then dunk in the beaten eggs. Finally, coat in the panko.

Preheat the vegetable oil to 180 C. Fry until golden on both sides. If you've got an extra thick chicken breast, you may need to let it finish cooking in the oven. Finish with flaky salt.

Serve with mashed potatoes and greens. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.