Chicken Kiev Sandwich

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A crispy, homemade confit garlic chicken kiev, served in a bun with mayo, shredded gem, American cheese & pickles.

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chicken kiev sandwich

This sandwich is insanely good!
Here, I’ve taken a batch of my tangzhong burger buns & filled it with a homemade garlic butter kiev, American cheese, shredded lettuce, mayo & pickles…

The Chicken Kiev Recipe

To make the chicken kievs, you’ll need to get your hands on four skinless & boneless chicken breasts, cut a pocket into the middle of each of them then stuff with homemade garlic butter. Next, you’ll coat the chicken in flour, egg & breadcrumbs, pan fry then bake in the oven.

*Make sure not to cut all the way through the chicken as this will cause the butter to leak out!

Garlic Butter

When you buy a garlic butter kiev from the shop, chances are that the butter has been made with raw garlic. To give our kievs are gentler, roasted garlic flavour we’re going to use confit garlic. My recipe for this can be found here.

To make the filling for the kievs, we combine softened butter, confit garlic, garlic oil, lemon juice, finely chopped parsley & a pinch of salt & pepper. This is then rolled into a cylinder (in clingfilm) & placed in the freezer for 20 minutes to firm up. This makes slicing the butter a lot easier.

confit garlic parsley butter


To breadcrumb the kievs or to pané we take 3 bowls & fill one up with seasoned flour, another with beaten egg & the last one with seasoned panko breadcrumbs. To coat the chicken we first coat it in flour then dip into the egg then roll in the breadcrumbs.

To double pané, dip the breaded chicken back into the eggs then coat in another layer of breadcrumbs.

Cooking The Kievs & Assembling The Sandwich

To cook the kievs, we fry them off in a large frying pan until golden brown & crispy then transfer them to a baking tray & bake them in the oven to cook through. Once cooked we top each kiev with a slice of cheese & leave to melt.

To assemble, we slice each bun in half, toast then brush with garlic butter. Then we fill them with shredded gem & mayo, sliced gherkins the cheesy kievs & a handful of pickled onions.

fried garlic butter chicken kiev

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Recipes

Chicken Kiev Sandwich

A crispy, homemade confit garlic chicken Kiev, served in a bun with mayo, shredded gem, American cheese & pickles.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: English
Servings: 4 People
Author: Ben Racey


  • Large Frying Pan
  • Large Baking Tray
  • Slotted Spatula


Chicken Kievs

  • 4 Chicken Breasts Skinless & Boneless
  • 150 g Salted Butter At Room Temperature
  • 4 Cloves Confit Garlic
  • 1 tbsp Confit Garlic Oil
  • 90 g Flat Leaf Parsley
  • ½ tsp Lemon Juice
  • Salt & Pepper


  • 200 g Panko Breadcrumbs
  • 4 Large Eggs
  • 1 tbsp Milk
  • 50 g Plain Flour

The Sandwich

  • 4 Burger Buns
  • 1 Little Gem Lettuce
  • 1 tbsp Mayonnaise
  • ½ tsp Lemon Juice
  • 4 Slices American Cheese
  • 2 Gherkins
  • 2 tbsp Pickled Red Onions


  • Start by making the garlic butter for the kievs.
    In the bowl of a stand mixer, add the butter, confit garlic, garlic oil, lemon juice, a generous pinch of salt & pepper. Mix with the paddle attachment until fully combined, around 2 minutes.
    Finely chop the parsley (discarding the stalks) add to the butter & mix in.
    Using clingfilm, roll the butter into a cylinder then leave in the freezer until firm, 15-20 minutes.
  • Next, cut a deep pocket into the thicker side of each chicken breast – be careful not to cut all the way through the chicken or the butter will leak.
    Take the butter out of the freezer, remove from the clingfilm & cut off 8 thin slices (leave the remaining butter at room temperature, to be used later on).
    Squeeze 2 slices of butter into the pocket in each chicken breast.
  • Now to pané.
    In 3 separate bowl, place the flour, egg & milk and the breadcrumbs. Season each bowl with salt & pepper.
    Take a chicken breast & coat in flour, followed by the egg then the breadcrumbs. Coat in egg again then breadcrumbs – this is a double pane.
    Repeat with the remaining chicken breasts.
  • Preheat an oven to 200°c.
  • Heat a large frying pan over a medium heat.
    Add in a generous amount of vegetable oil, around 4 tbsp.
    Once the oil is hot, fry the kievs for 3-4 minutes on each side or until golden – you’ll need to do this in batches. Transfer the kievs to a lined baking tray & cook in the preheated oven for 15-20 minutes. The internal temperature will be 75°c once cooked.
    Place a slice of American cheese on the top of each kiev & leave to melt whilst you prepare the buns.
  • The Sandwich.
    In a bowl, mix together the mayonnaise & lemon juice then shred the little gem & add to the bowl. Season with salt & pepper, give it a good mix then set aside.
    Thinly slice the gherkins.
    Slice each bun in half then toast in a frying pan, set over a medium heat. Brush the toasted sides with the garlic butter that you had left over from the kievs
  • To assemble.
    Place a spoonful of gem onto the base of each bun followed by 4 slices of gherkin.
    Place the kiev on top then a spoonful of pickled onions.
    Top with the bun’s lid & serve.


To Cook In An Aga.
Fry the Kievs in a frying pan on the boiling plate then transfer to a baking tray & cook on the bottom set of runners in the roasting oven.

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