Air Fryer Chicken Kiev Food

CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

AIR FRYER FROZEN CHICKEN KIEV

Steps:

• Preheat the air fryer to 180c/360f. Place 2 chicken kievs that are frozen into the air fryer basket.
• Cook for 20 minutes at 180c/360f and serve.

AIR FRYER CHICKEN KIEV

Steps:

• Mix butter, parsley, garlic, and salt together in a bowl until evenly combined. Divide herbed butter in half and place on a baking sheet. Freeze for 10 minutes.
• Place chicken on a clean work surface and season with salt and pepper. Place 1/2 of the herbed butter in the center of each pounded chicken breast. Gather the sides of the chicken up around the butter mixture. Cover each ball of chicken in plastic wrap and twist to secure. Place back on the baking sheet and freeze for 30 minutes.
• Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl, beaten egg in a second bowl, and panko and paprika in a third bowl. Remove plastic from chicken. Dredge each chicken breast first in flour, then in beaten egg, and finally in panko bread crumb mixture.
• Place breaded chicken in the basket of the air fryer. Spray the tops with cooking spray.
• Air fry for 5 minutes. Spray with nonstick spray again and cook for 5 minutes more. Transfer to a cutting board and let rest for 5 minutes.

AIR FRYER CHICKEN KIEV BALLS

Steps:

• Mix butter, parsley, and garlic together in a bowl until evenly combined. Divide mixture into 12 equal parts on a baking sheet. Freeze until solid, about 20 minutes.
• Shape ground chicken into 12 balls. Make a deep thumbprint in the center of each ball. Place a piece of frozen herbed butter in the indention and wrap meat around the butter until it is fully encased. Repeat with remaining balls.
• Place beaten eggs in a bowl. Combine panko, paprika, salt, and pepper in a separate bowl.
• Dip 1 ground chicken ball first in the beaten eggs, then in the seasoned bread crumbs. Dip the ball back into the egg and in the seasoned bread crumbs once more. Repeat with remaining balls. Place on a baking sheet and freeze for 10 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C). Place 1/2 of the balls in the air fryer basked and spray with nonstick cooking spray.
• Cook for 5 minutes. Flip balls over with tongs and spray again with nonstick cooking spray. Cook for 5 minutes more. Repeat with remaining chicken balls.

AIR FRYER FRIED CHICKEN

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

KETO CHICKEN KIEV

Steps:

• In a medium bowl, combine butter, parsley, garlic, salt, and pepper. Form into a log and wrap with parchment paper, waxed paper, or plastic wrap. Refrigerate for at least 2 hours, until firm.
• Place the chicken breast in a zip-top bag and pound with a meat mallet until the chicken is 1/4" thick.
• Place butter in the center of each chicken breast and wrap tightly from the long side, tucking in the short sides as you go. Secure with toothpicks. Wrap tightly with plastic wrap and refrigerate at least 2 hours or overnight.
• In a shallow bowl, combine almond flour, parmesan, and cayenne pepper.
• In another bowl, beat the eggs.
• Coat the chicken in the eggs, and then dip in the almond flour mixture, using your fingers to press to coating into the chicken.

AIR FRYER CHICKEN KIEV BALLS

Steps:

• Mix together the butter, chopped parsley and crushed garlic. You can use a food processor to do this, just don't over process it or the butter will go too soft.
• Divide the butter out into 12 (ish) equal sized balls. Pop them in the fridge (or freezer if you are short on time), to harden up.
• If you are using whole chicken breasts instead of already minced/ground meat then you will need to also run this through a food processor, or high speed blender.
• Once your garlic butter balls have hardened up a little, it's time to start wrapping your ground chicken around them. Take a little bit of chicken at a time and wrap some around each butter ball as a thin layer, around 1 to 1.5cm.
• Beat the egg in a bowl, ready to dip your chicken balls in. Set up another bowl with your breadcrumbs in. You can use day old bread and pop it in a food processor to turn it into small crumbs, or as I often like to do, keep some store bought breadcrumbs in the cupboard. Season your breadcrumbs depending on your tastes (salt, pepper, perhaps a little paprika if you want some extra flavour).
• For the next step (and final part of the preparation!) I use some kitchen tongs. It makes it easier to dip the balls and ensure they are evenly coated all over. Firstly dip the ball in the egg bowl, then roll it around in the bowl of breadcrumbs. Make sure the breadcrumbs are holding on tight or the air fryer might blow them off. If need be use your hand to press them in firmer.
• I sprayed them with a little oil (using an oil sprayer) and then placed them in my air fryer basket. I cooked them for 10 minutes at 200C/390F). Check half way through and turn over.