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Air Fryer Chicken Kievs

Chicken Kiev is one of those retro classics that deserves a spot back on the weekly menu, especially when it’s this easy in the air fryer. Traditionally deep-fried or oven-baked, this version skips the oil and cuts down the cook time without losing any of that signature buttery, garlicky centre. You start by stuffing chicken breasts with a zesty homemade garlic butter, coating them in crisp breadcrumbs, and air frying until golden and juicy. It’s proper comfort food, but without the faff, or the greasy frying pan. I love serving these with a pile of mash or a simple green salad, but honestly, they’re just as satisfying on their own with a wedge of lemon.

Prep

15m

Cook

15m

Total

30m

Shop

Clare's Amazon Shop

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

In a small bowl, mash the butter with the garlic, parsley, lemon zest, and salt. Place it on a piece of cling film, roll into a log, and freeze for at least 15 minutes until firm.

Step 2

Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Cut the chilled butter into two pieces and stuff one into each chicken pocket. Press to seal. Secure with cocktail sticks if needed.

Step 3

Season the flour with salt and pepper. Dredge each stuffed chicken breast in flour, then dip into the beaten egg, and finally coat in breadcrumbs. For extra crunch, mix the breadcrumbs with a drizzle of olive oil before coating.

Step 4

Preheat your air fryer to 190°C (375°F). Place the chicken in the basket and cook for 12–15 minutes, turning halfway through, until golden and cooked through. Internal temp should hit 75°C (165°F).

Step 5

Let the Kievs rest for a few minutes before slicing, allowing the buttery centre to settle slightly. Serve with mashed potatoes, peas, or a simple salad.

For

2

M

I

For the garlic butter:

50

g

Unsalted butter, softened

2

Garlic cloves, finely minced

1

tbsp

Fresh parsley, finely chopped

1/2

Lemon zest

1

pinch

Salt

For the chicken:

2

Chicken breasts, large

Salt

Pepper

2

tbsp

Plain flour

1

Egg, beaten

60

g

Breadcrumbs, panko or regular

1

tbsp

Olive oil, optional

+ Add all to shopping list

Per Serving

Calories

682kcal

Fat

37g

Carbs

29g

Protein

56g

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Comments

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homepage-image

Air Fryer Chicken Kievs

Chicken Kiev is one of those retro classics that deserves a spot back on the weekly menu, especially when it’s this easy in the air fryer. Traditionally deep-fried or oven-baked, this version skips the oil and cuts down the cook time without losing any of that signature buttery, garlicky centre. You start by stuffing chicken breasts with a zesty homemade garlic butter, coating them in crisp breadcrumbs, and air frying until golden and juicy. It’s proper comfort food, but without the faff, or the greasy frying pan. I love serving these with a pile of mash or a simple green salad, but honestly, they’re just as satisfying on their own with a wedge of lemon.

Prep

15m

Cook

15m

Total

30m

Shop

Clare's Amazon Shop

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

In a small bowl, mash the butter with the garlic, parsley, lemon zest, and salt. Place it on a piece of cling film, roll into a log, and freeze for at least 15 minutes until firm.

Step 2

Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Cut the chilled butter into two pieces and stuff one into each chicken pocket. Press to seal. Secure with cocktail sticks if needed.

Step 3

Season the flour with salt and pepper. Dredge each stuffed chicken breast in flour, then dip into the beaten egg, and finally coat in breadcrumbs. For extra crunch, mix the breadcrumbs with a drizzle of olive oil before coating.

Step 4

Preheat your air fryer to 190°C (375°F). Place the chicken in the basket and cook for 12–15 minutes, turning halfway through, until golden and cooked through. Internal temp should hit 75°C (165°F).

Step 5

Let the Kievs rest for a few minutes before slicing, allowing the buttery centre to settle slightly. Serve with mashed potatoes, peas, or a simple salad.

For

2

M

I

For the garlic butter:

50

g

Unsalted butter, softened

2

Garlic cloves, finely minced

1

tbsp

Fresh parsley, finely chopped

1/2

Lemon zest

1

pinch

Salt

For the chicken:

2

Chicken breasts, large

Salt

Pepper

2

tbsp

Plain flour

1

Egg, beaten

60

g

Breadcrumbs, panko or regular

1

tbsp

Olive oil, optional

+ Add all to shopping list

Per Serving

Calories

682kcal

Fat

37g

Carbs

29g

Protein

56g

Next

Made it? Claim it.

Comments

Cancel