Chicken Ala Kiev

Chicken Ala Kiev is a lip-smacking continental chicken appetizer similar to that of a roulade. Chicken here is stuffed with some herb butter and cheese, and finally deep fried with National Broast batter, giving it a lovely texture and flavor that you will absolutely love.

I Made It


  • National Broast Masala ½ packet
  • Tempura Batter 1 cup
  • Boneless Chicken Fillets ½ kg
  • Salted Butter 100 gm
  • Chopped Parsley 4 tbsp
  • National Garlic Powder 1 tsp
  • National Salt 1 tbsp
  • National Black Pepper Powder 1 tsp
  • Eggs 2
  • Flour 1 cup
  • Cooking Oil For deep frying


  • Melt butter. Mix a dash of National Salt, 1/2 tsp National Black Pepper Powder, 2 tbsp chopped parsley, and 1 tbsp National Garlic Powder. Put this mixture in a piping bag.
  • Remove all fat from the chicken breast. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about ¼ inch thickness or less.
  • Put 1 tbsp heap of butter on each chicken breast. Fold in edge of chicken and then roll to encase the butter completely.
  • In a mixing bowl, beat 2 eggs until fluffy.
  • In a separate bowl, mix together ½ pack of National Broast Batter Mix, ½  tsp National Black Pepper Powder, ½ tsp National Garlic Powder with ½ cup of water.
  • Coat chicken with seasoned flour. Dip the floured chicken in the beaten egg mixture. And coat finally in the broast batter.
  • Place coated chicken on a shallow tray and refrigerate for 30 minutes.
  • In a medium sized deep-frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry another 5 minutes or until golden brown.
  • To check whether the chicken is done or not, cut into one of the pieces. If it’s pink, cook until done completely.
  • Serve immediately, garnished with sliced lemon twist and parsley.