Air Fryer Chicken Kiev

4.0

(4)

4 Reviews

2 Photos

Chicken Kiev in the air fryer is moist and tasty with a crispy breaded coating. An herb butter stuffed inside each breast flavors the meat as it cooks and delights you with a fragrant aroma when you cut into it. This dish is usually deep-fried and then baked, but this recipe is cooked entirely in an air fryer, making it a healthier and quicker alternative.

Submitted by Soup Loving Nicole

Updated on August 17, 2023

looking down at air fryer chicken kiev with potato wedges

2

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

45 mins

Total Time:

1 hr 25 mins

Servings:

2

Jump to Nutrition Facts

Ingredients

4 tablespoons butter, softened
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, minced
1 teaspoon salt
2 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and ground black pepper to taste
½ cup all-purpose flour
1 large egg, beaten
1 cup panko bread crumbs
1 teaspoon paprika
nonstick cooking spray

Directions

Mix butter, parsley, garlic, and 1 teaspoon salt together in a bowl until thoroughly blended. Shape herbed butter into two equal balls. Place balls onto a baking sheet and freeze for 10 minutes.
Place chicken onto a clean work surface; season both sides with salt and pepper. Place one chilled butter ball in the center of each chicken breast. Pull chicken sides up around butter mixture into a ball; cover each ball with plastic wrap and twist to secure. Place onto the baking sheet and freeze for 30 minutes.
Preheat an air fryer to 400 degrees F (200 degrees C).
Set out three shallow bowls for breading. Place flour into the first bowl and egg into the second bowl. Mix panko and paprika together in the third bowl. Dredge each chicken breast in flour, then in beaten egg, and finally in panko mixture.
Place breaded chicken into the air fryer basket. Spray each breast with nonstick spray.
Air-fry for 5 minutes. Spray with nonstick spray again and cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
Transfer chicken to a cutting board and let rest for 5 minutes before serving.

Nutrition Facts (per serving)

783	Calories
35g	Fat
64g	Carbs
64g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 783
% Daily Value *
Total Fat 35g	45%
Saturated Fat 18g	90%
Cholesterol 292mg	97%
Sodium 1826mg	79%
Total Carbohydrate 64g	23%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 64g	127%
Vitamin C 6mg	7%
Calcium 60mg	5%
Iron 4mg	23%
Potassium 547mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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