Air Fryer Chicken Kiev Recipe
This Air Fryer Chicken Kiev is crispy on the outside, juicy on the inside, and filled with a delicious garlic herb butter that melts with every bite. It’s an easy, no-mess version of the classic dish, perfect for a cozy dinner that feels fancy but is totally doable on a weeknight!
Ingredients
For the Garlic Herb Butter:
- 4 tbsp unsalted butter softened
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1 tsp fresh dill or ½ tsp dried
- ½ tsp salt
- ¼ tsp black pepper
For the Chicken:
- 2 large boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg beaten
- ¾ cup panko breadcrumbs
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan optional
Instructions
Make the Garlic Butter
- Mix softened butter with garlic, parsley, dill, salt, and pepper.
- Shape into a small log using plastic wrap and freeze for at least 20 minutes.
Prep the Chicken
- Butterfly each chicken breast (slice it open like a book but don’t cut through).
- Place the frozen butter log inside, then fold the chicken back over. Secure with toothpicks if needed.
Bread the Chicken
- Set up three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten egg
- Bowl 3: Panko, paprika, salt, pepper, and Parmesan
- Coat chicken in flour, then egg, then press into the panko mixture.
Air Fry the Chicken
- Preheat air fryer to 375°F (190°C).
- Lightly spray chicken with cooking spray and place seam side down in the air fryer.
- Cook for 18-20 minutes, flipping halfway through, until crispy and golden.
Let It Rest & Serve
- Let the chicken sit for 5 minutes before slicing (so the butter doesn’t spill out too soon!).
- Serve with mashed potatoes, veggies, or a fresh salad.
Notes
- Freeze the butter log before stuffing the chicken—it prevents leaks!
- Don’t skip the resting time—this keeps the buttery center intact.
- Use panko breadcrumbs for an extra crispy crust.