Air Fryer Chicken Kiev

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.

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% Daily Values based on a 2,000 calorie diet

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.

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