How to make Chicken Kiev like real Ukrainian

How to make Chicken Kiev?

So, it is well known (one can see it in all culinary shows) that traditionally classic Chicken Kiev is made from whole chicken breast — it is separated from whole chicken with the wing bone, which at the end will be decorated with elegant paper roll. After this fillet is thoroughly beaten, piece of butter is put into it and covered with a small part of fillet, which was previously separated from the bigger fillet; all this is wrapped in a tight roll, breaded twice with white breadcrumbs and thoroughly deep-fried. That is all. Now the most important task is to prevent the butter from leaking because it is what defines if Chicken Kiev is cooked correctly or not.


  • chicken or poussin chicken fillet 1–1.2kg
  • vegetable oil (for deep fry) 500–1000ml
  • salt
  • ground pepper
  • butter (82.5%) 100g
  • dill greens
  • salt
  • white bread (dried) 150g
  • flour 50g
  • eggs 2pcs
  • milk 1tbsp
  • a pinch of salt

How to cook Chicken Kiev with photos

Wash and dry the chicken.

There are even rules for eating Chicken Kiev:

  • Before you eat it, pierce it with a fork to release the butter.
  • To prevent butter from splashing outside the plate, pierce the cutlet closer to the bone. Earlier, foreigners who were not familiar with Chicken Kiev were given a special brochure on how to use this dish so as not to accidentally get burned with hot butter.
  • The oil should flow out to the side dish, after this, the cutlet should be eaten as usual.
  • Since the bone is not fixed, do not hold the patty with the bone, the cutlet may fall.

What to serve with Chicken Kiev

Usually Ukrainians prefer to eat Chicken Kiev with potatoes, and this is actually how Chicken Kiev is served in many restaurants in Kiev.

  1. So, let’s start by rinsing the potatoes thoroughly and then cook until ready (unpeeled).
  2. After we carefully drain the water and let potatoes cool slightly (when we add dressing, sauce or butter to potatoes, the meal should remain warm).
  3. At this time, we begin cooking dressing for potatoes. To do this, wash the parsley and dry it from water (to speed up the process, parsley can be laid out on a paper towel or napkin). Now let us draw your attention to the fact that you need only its leaves. Therefore, peel parsley, and then finely chop.
  4. Peel the garlic, flatten it with a knife, and then finely chop.
  5. Rinse the lemon thoroughly and remove the zest from it (we rub only the yellow part, without white, on a fine grater). Squeeze lemon juice in a separate container.
  6. Now add 2 tablespoons of olive oil to the lemon juice and whisk them lightly with a whisk. Next, add garlic and parsley, salt and pepper to taste. All mix well.
  7. Slightly cooled potatoes are peeled and then cut into medium slices. Now we take some saucepan (or any other dish with a lid), put chopped potatoes in it, fill it with the prepared dressing, close the lid and shake it several times. Try the potatoes, it might need some extra salt.

Where to try Chicken Kiev in Kiev?

If you travel to Kiev, be sure to book Kiev Gastro Tour. In addition to Chicken Kiev, you will also try Ukrainian borsch, dumplings, lard, hrenovukha — Ukrainian vodka, Kiev cake and more. In general, Ukrainian food is very special and through it, you can get to know the history of the people, its traditions and holidays. If you are lucky to have a good guide, you can ask questions not only questions about Ukrainian food, but also other questions about local culture.



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