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chicken kiev sandwich
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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

Equipment

  • Large Frying Pan
  • Large Baking Tray
  • Slotted Spatula

Ingredients

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

Pané

  • 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

Instructions

  • 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.

Notes

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.