I remember the first time I ever tried making Chicken Kiev at home. It was a chaotic experience in the kitchen-half the butter leaked out while cooking, and I burned my fingers trying to turn the chicken in the pan. But I didn’t give up. Fast forward to now, and I’ve found a recipe that’s both simple and incredibly tasty: Jamie Oliver’s Air Fryer Chicken Kiev.
This method completely changes the game. The air fryer cooks the chicken perfectly-crispy on the outside, tender on the inside, and the garlic butter stays where it should, not spilling out. I love that it’s an easier, less messy version of the classic, but it still delivers that same indulgent, buttery goodness.
Jamie Oliver’s Air Fryer Chicken Kiev Recipe
Jamie Oliver’s recipe brings a modern twist to the traditional Chicken Kiev. His method with the air fryer reduces the fuss and creates a golden, crispy crust without needing to deep-fry. It’s also a lot quicker than the oven-baked methods, which is perfect when you’re craving something special but don’t want to spend hours in the kitchen.
Here’s the step-by-step for this delicious recipe:
- Prep the chicken: Start with boneless, skinless chicken breasts. You’ll need to carefully cut a pocket into the chicken to hold the butter.
- Make the garlic butter: Mix soft butter with garlic, herbs, and lemon zest.
- Stuff the chicken: Carefully stuff the butter into the pocket. Make sure to seal it well, so the butter doesn’t escape.
- Bread the chicken: Coat the chicken in a layer of breadcrumbs and some grated Parmesan cheese for that extra crispy texture.
- Air fry: Pop the chicken in the air fryer and cook it until golden and crispy, usually around 18-20 minutes at 180°C (350°F).
The result? A juicy, flavorful piece of chicken with a perfectly crispy exterior and a melt-in-your-mouth garlic butter center.
Ingredients Needed
- Boneless, skinless chicken breasts: This is the base of the dish. They need to be thick enough to stuff without falling apart.
- Butter: Softened to mix easily with the garlic and herbs. It forms the heart of the dish.
- Garlic: Freshly minced garlic gives the butter its kick.
- Herbs: Parsley is the classic choice, but you can mix in thyme or rosemary for added flavor.
- Lemon zest: Adds a bright, fresh note to balance out the richness of the butter.
- Breadcrumbs: Used to coat the chicken. They give the dish that crispy, golden exterior.
- Parmesan cheese: Grated, and it adds a bit of saltiness and crunch to the breadcrumbs.
- Olive oil or spray: A little oil helps to crisp up the breadcrumbs in the air fryer.
How To Make Jamie Oliver’s Air Fryer Chicken Kiev
When I first tried this recipe, I was a little skeptical about how well it would come together in the air fryer. But trust me, it’s easy, and it’s foolproof once you get the hang of it.
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Step 1: Prepare The Chicken
Use a sharp knife to cut a pocket into the chicken breasts. Be careful not to cut all the way through. You want to create a space where you can stuff the butter.
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Step 2: Make The Garlic Butter
In a bowl, mix softened butter with minced garlic, chopped fresh parsley, lemon zest, salt, and pepper. You can also add a pinch of chili flakes if you like a little heat.
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Step 3: Stuff The Chicken
Take a generous spoonful of the garlic butter mixture and stuff it into the chicken pocket. Use toothpicks to seal the edges, so the butter stays inside.
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Step 4: Bread The Chicken
In one shallow dish, whisk an egg. In another, combine breadcrumbs and grated Parmesan. Dip the stuffed chicken into the egg, then coat it with the breadcrumb mixture. Make sure it’s fully covered.
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Step 5: Air Fry The Chicken
Lightly spray the chicken with oil. Place it in the air fryer basket, making sure it’s not touching other pieces. Set the air fryer to 180°C (350°F) and cook for about 18-20 minutes. The chicken should be golden brown on the outside, and the internal temperature should reach 75°C (165°F).
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Step 6: Serve And Enjoy
Let the chicken rest for a few minutes before serving. This gives the butter a chance to settle inside the chicken and prevents it from oozing out too quickly.
Ingredient Science Spotlight
One of the key elements of this recipe is the garlic butter. Butter is made up of fat, which helps carry the flavors of the garlic and herbs. The air fryer works by circulating hot air, which crisps up the breading without needing excessive oil. The Parmesan in the breadcrumb coating helps create that golden, crunchy texture and adds a little nuttiness to balance the richness of the butter.
The chicken itself is a lean protein, so it benefits from the fat content of the butter. The high heat of the air fryer helps seal in moisture, making the chicken juicy and tender without drying it out.
The lemon zest isn’t just for flavor; it also helps to cut through the richness of the butter. The bright acidity of lemon is a perfect contrast to the creamy butter, making each bite feel lighter.
Expert Tips
- Don’t overstuff the chicken: Stuffing it with too much butter will cause it to leak out while cooking. Aim for a moderate amount that can stay inside without bursting.
- Use cold butter: If the butter is too soft, it will melt out of the chicken before the cooking process is complete. Make sure your butter is soft but not completely melted.
- Add extra flavor: You can mix in some grated garlic or finely chopped shallots into the butter for added complexity.
- Check the temperature: Using a meat thermometer is key to ensuring your chicken is cooked through without overcooking.
Recipe Variations
- Herb variations: Switch up the herbs based on what you have. Dill or chives work well in place of parsley for a different flavor profile.
- Cheese variations: If you’re not a fan of Parmesan, try using mozzarella for a gooey cheese filling that oozes out when cut.
- Chicken thighs instead of breasts: For a juicier result, try using boneless skinless chicken thighs. They’ll stay a little more tender and flavorful.
- Vegan version: Use plant-based butter and swap the chicken for tofu or tempeh. You can coat it in panko breadcrumbs to keep the crispy texture.
Final Words
Making Chicken Kiev in the air fryer really does change the game. It’s quicker, easier, and just as delicious as the classic version. The air fryer locks in all the juices, and the garlic butter stays intact inside the chicken. I’ve made it several times now, and it never disappoints. Whether you’re cooking for a family dinner or impressing friends, this recipe is bound to be a hit.
FAQs
How Long Do You Cook Jamie Oliver’s Air Fryer Chicken Kiev?
You cook it for about 20-25 minutes at 180°C, flipping halfway through for even crispiness.
Can I Make Jamie Oliver’s Air Fryer Chicken Kiev Without Breadcrumbs?
Yes, you can use alternatives like crushed cornflakes or panko for a lighter, crunchier texture.
What Temperature Should I Set The Air Fryer For Chicken Kiev?
Set your air fryer to 180°C (350°F) for the best results.