Air-Fried Leg of Chicken Kiev
by Val CucinaAir-Fried Leg of Chicken Kiev
Rated 5 stars by 1 users
Chicken Kiev is normally done with chicken breast, we are using a “bone-out” chicken thigh, as the leg meat of chicken can be very tender and moist in texture and, requiring slightly shorter cooking time. This is Chicken Kiev is purportedly created in France for the Russian Empress Elizabeth Petrovna, not in the Ukraine or Russian as commonly believed; same as Pavlova was created in either in New Zealand or Australian (still much in great debate) for the famed Russian ballerina Anna Pavlova.
This recipe uses ham and cheese as stuffing, you can also substitute with vegetables asparagus, mushroom or kale for your preference.
Ingredients
- 2 chicken thighs, cleaned, deboned
- 4-6 slices of prosciutto, ham or cured beef
- 4 slices of Gruyere or mild cheddar cheeses
- 4 sprigs of asparagus, washed & dried
- 1 tablespoon of all-purpose flour
- 1 egg, beaten
- 1 tablespoon milk
- ½ lemon, juiced & zested
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon cayenne chili powder (optional or to taste)
- 1 teaspoon Dijon mustard
- ¾ cup breadcrumbs or panko (Japanese bread crumbs)
- Coarse sea salt
- Freshly grounded black pepper
- Pinch fresh thyme leaves
Directions
- Set “air fry” function to “A3”; set temperature to 325F; set timer to 18-20 minutes; place cooking basket in the middle of the air fryer when cooking; preheat the air fryer;
- Debone the chicken thighs and leave the very tip of the bone at the bottom;
- Spread olive oil over the chicken thighs and rub thoroughly;
- Add the lemon juice and some salt & black pepper if you prefer;
- Let the chicken thighs marinate for 30 minutes, if you have time;
- When ready to cook, take the chicken thighs and spread the Dijon mustard on the inside of the meat;
- Place the sliced of cured meats onto the mustard then add the cheese;
- If you are using the asparagus, place the asparagus on the cheese;
- Make sure you cover almost the length of the chicken thighs;
- Roll the chicken thighs from one end over to the other like a spring roll; set aside with the folded edge on the bottom so the roll will not come apart;
- Meanwhile, beat the egg until smooth, add the milk so the consistency of the mixture is not too thick;
- Put this egg/milk mixture on a plate long enough to cover the length of the rolled chicken thighs. Do the same with the flour;
- Same with the breadcrumbs, if you like your Kiev spicy, you can add the Cayenne to the breadcrumbs, adjust with salt and pepper;
- Take your rolled chicken thighs, place it in the flour first, making sure all sides are covered;
- Now place the chicken thighs in the egg/milk batter, again make sure all sides are covered;
- Take the chicken thighs out, and immediately place them in the breadcrumbs;
- Make sure the thighs are completely covered with breadcrumbs and place them in the basket of the air fryer;
- Depending on the size of the chicken thighs, the bigger the thighs the longer the cooking time;
- When cooking is finished, remove the thighs, rest them for 5 minutes before serving.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device