Chicken Ala Kiev

SKU: f261700e8e3a
Short Description

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.

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Ready 60 min

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Serving 2-4 People

Total Price From $0.00

Chicken Broast 97g


Out of stock

Black Pepper Powder 100g


Out of stock

Garlic Powder 100g


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Himalayan Pink Salt Fine 800g


Out of stock


  • 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 tbsp
  • National Salt 1 tbsp
  • National Black Pepper Powder 1 tbsp
  • Eggs 2
  • Flour 1 cup
  • Cooking Oil For deep frying
Watch Recipe
  1. Melt butter. Mix a dash of National Salt, 1/2 tbsp National Black Pepper Powder, 2 tbsp chopped parsley, and 1 tbsp National Garlic Powder. Put this mixture in a piping bag.
  2. Remove all fat from the chicken breast. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefolly to about ¼ inch thickness or less.
  3. Put 1 tbsp heap of butter on each chicken breast. Fold in edge of chicken and then roll to encase the butter completely.
  4. In a mixing bowl, beat 2 eggs until fluffy.
  5. In a separate bowl, mix together ½ pack of National Broast Batter Mix, ½ tbsp National Black Pepper Powder, ½ tbsp National Garlic Powder with ½ cup of water.
  6. Coat chicken with seasoned flour. Dip the floured chicken in the beaten egg mixture. And coat finally in the broast batter.
  7. Place coated chicken on a shallow tray and refrigerate for 30 minutes.
  8. 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.
  9. To check whether the chicken is done or not, cut into one of the pieces. If it?s pink, cook until done completely.
  10. Serve immediately, garnished with sliced lemon twist and parsley.