Coach Style Chicken Kievs

4.10 (24)
⏱ 210 mins 🍽 Serves 4 🏷 Chicken

This recipe recreates the famous chicken Kiev served at The Coach pub. It involves making a confit garlic butter with anchovies and capers, stuffing it into flattened chicken breasts, and applying a double layer of panko breadcrumbs. The Kievs are first deep fried and then finished in the oven, resulting in a crisp exterior and a moist, flavourful interior. Ideal for a special dinner, it serves four people.

Coach Style Chicken Kievs

Ingredients

  • 2 heads of garlic, cloves peeled and trimmed
  • 180ml olive oil
  • 180g butter, softened
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tsp baby capers
  • 4 anchovies, finely chopped
  • 4 large chicken breasts
  • 80g plain flour
  • 3 large free range eggs, lightly beaten
  • 400g panko breadcrumbs
  • Salt and freshly ground pepper
  • Vegetable oil for deep frying

Method

  1. Begin by preparing the confit garlic. Place the peeled cloves in a small pan and cover them completely with olive oil. Set the pan over a heat source and bring it to a gentle simmer. Lower the heat to its minimum setting and cook the garlic gently for 15 minutes.
  2. Take a bowl and add the softened butter, chopped parsley, capers and finely chopped anchovies. Mash 8-10 cloves of the cooked confit garlic with a knife and mix them into the bowl. Season the mixture generously with salt and pepper, then stir to combine. Separate this butter into four equal portions.
  3. Spoon one portion of the butter onto a sheet of cling film. Wrap the film around the butter and twist the ends to form a log roughly 10cm long. Repeat this process with the remaining butter to create four logs. Place them in the freezer to harden.
  4. Lay a sheet of baking paper on your work surface. Butterfly the thickest part of a chicken breast. Cover it with another piece of baking paper and use a meat mallet to pound it into an approximate rectangle shape, about 8mm thick. Do this for all four chicken breasts.
  5. Put each flattened breast on a separate piece of cling film. Position one log of the frozen butter in the centre of each chicken rectangle. Fold the chicken sides over the butter and, using the cling film, roll it up tightly from the bottom, ending with the seam side down to fully encase the butter. Twist the ends of the cling film to form a firm log shape. Freeze these parcels for 30 minutes.
  6. Process 200g of the panko breadcrumbs in a food processor until they become very fine. Put these fine crumbs in one shallow dish and the remaining coarse panko in another. Place the beaten eggs and plain flour into separate shallow bowls, seasoning both with salt and pepper. Remove the chicken logs from the freezer. Coat each one first in the seasoned flour, then dip it into the egg, and finally roll it in the fine panko crumbs, ensuring full coverage.
  7. Next, dip each crumbed Kiev back into the egg wash and then roll it thoroughly in the bowl of coarse panko breadcrumbs.
  8. Return the fully crumbed chicken Kievs to the freezer for a further 30 minutes to set.
  9. Heat your oven to 180C fan. Position a wire rack over an oven tray.
  10. When ready to cook, pour vegetable oil into a deep, high-sided pan to a depth of two inches. Heat the oil to 170C.
  11. Carefully lower two Kievs into the hot oil and fry them for 5 minutes until they turn a golden brown colour. Lift them out with a slotted spoon and place them on the prepared wire rack. Repeat with the remaining two Kievs. Once all are fried, transfer the rack with the Kievs into the preheated oven and bake for 10-12 minutes.
  12. For serving, place each Kiev on a plate and sprinkle with a little sea salt. Accompany with mashed potato and a side of sautéed asparagus or your preferred green vegetable.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryChicken
AuthorTom Kerridge