Ground chicken Kiev
GROUND CHICKEN KIEV
Chicken Kiev, with it's buttery core and crispy exterior, is a fancy little minx of the culinary world. But let’s be real—traditional Chicken Kiev is a bit of a diva. All that pounding, rolling, and praying the butter doesn’t leak out like a bad secret? It’s a high-maintenance relationship I don’t always have time for. So, GROUND CHICKEN KIEV to the rescue—it's a kinder, gentler, and frankly funnier take on the classic that’s versatile enough to save your weeknights sanity and win over even the pickiest eaters.A golden, crispy patty that oozes garlic-herb butter when you cut into it, like a delicious little volcano of joy, with an easier twist (because I am not here to test your patience). It’s Chicken Kiev without the attitude, and guess who’s obsessed? The kids. Yep, even those tiny food critics who’d rather stage a hunger strike than eat “grown-up food” can’t get enough of these butter-stuffed delights. Maybe it’s the surprise factor—like a piñata, but instead of candy, it’s flavor. Or maybe it’s just that butter makes everything better (science, probably).What I love about this ground chicken twist is how effortlessly it adapts to suit your busy life with flavor that doesn’t compromise. Got a picky eater? Sneak in some finely chopped veggies. Feeling fancy? Pair it with a side of roasted potatoes and call it gourmet. In a rush? Slap it on a bun, and voilà, you’ve got a Chicken Kiev slider that’s basically a hug in sandwich form. It’s the culinary equivalent of a friend who’s always there for you—reliable, adaptable, and never judgy when you’re still in sweatpants at dinnertime.You can swap parsley for dill, add a pinch of cayenne, or mix in some shredded zucchini for extra sneaky nutrition. Or cut them into nuggets before cooking—smaller butter bombs, same big smiles.So, let’s ditch the stress of the original and embrace this ground chicken version. It’s less “culinary performance art” and more “weeknight win.” Plus, it’s a chance to feel like a kitchen wizard without needing a magic wand—or a culinary degree. Grab your spatula and let’s make some Ground Chicken Kiev that’ll have the whole family cheering—kids included!Enjoy this delicious twist on a classic—it’s proof that good food doesn’t have to be fussy!Bon Appétit! Your fork is waiting!
Ingredients
FOR THE BUTTER CORE
- 4 TBSP unsalted butter softened (if using salted butter, skip adding extra salt to the butter)
- 2 cloves garlic minced or grated
- 2 TBSP fresh parsley chopped (if using dried, then add 1 tsp)
- ¼ tsp salt skip if using salted butter
- pinch ground black pepper
FOR THE CHICKEN PATTIES
- 2 lb ground chicken
- 1 tsp salt
- ½ tsp ground black pepper
FOR THE COATING
- 1 cup pork rinds
- 2 eggs
- ¼ heavy cream
- pinch salt
- pinch pepper
Instructions
BUTTER CORE
- In a small bowl, mash together the softened butter, garlic, parsley, salt, and pepper. Spoon it into parchment paper and roll it into a cylindrical or sausage shape, then pop it in the freezer for 10 minutes to firm up. When you're ready to cook, remove the mixture from the refrigerator and divide it into small portions, each roughly the size of a teaspoon.
COATING
- In a separate shallow dish, combine pork rinds, a pinch of salt, and a dash of freshly ground pepper, and mix.
- In a deep dish, whisk together eggs, a pinch of salt, and heavy cream until the mixture is smooth and fully blended.
CHICKEN PATTIES
- In a big bowl, combine the ground chicken, salt, and pepper. Use your hands (washed, please!) and mix it like you’re kneading dough. It should be sticky but cooperative.Set up a small assembly line for breading: a plate of pork rinds and a bowl of beaten eggs.
- Form a flat meat patty and place a small dollop of cold butter (approximately one teaspoon) in the center. Carefully fold the patty in half, enclosing the butter, and pinch the edges to seal it securely. Shape the patty into a round form and gently flatten it. Repeat the process with the remaining meat mixture.
- Roll each patty thoroughly in the first plate of pork rinds to coat all sides, then quickly dip it into the beaten eggs. Finally, quickly and carefully roll it in again in the plate of pork rinds for an even, secure double coating.
- Heat the butter in a large skillet over medium heat. Add the patties and cook for about 4-5 minutes per side, until golden brown and cooked through (the internal temperature should hit 165°F if you’re using a thermometer). Don’t overcrowd the pan.
- Serve with mashed potatoes, veggies, or even on a bun if you’re feeling wild.
Video
Notes
Nutrition
Serving: 1servingCalories: 498kcalCarbohydrates: 1gProtein: 47gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 314mgSodium: 1026mgPotassium: 1238mgFiber: 0.2gSugar: 0.1gVitamin A: 643IUVitamin C: 3mgCalcium: 38mgIron: 2mg
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