Chicken Kiev is a family classic, and for good reason. It’s crispy, full of protein and extremely comforting. This cheat’s chicken Kiev is perfect for a quick bite to eat, and you don’t even have to turn on the oven!
Ingredients
Method
Combine breadcrumbs and garlic powder in a medium bowl. Put egg in a medium bowl. Put flour on a plate and season.
Using a rolling pin or meat mallet, slightly flatten each piece of chicken. Dip in flour, shaking off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Transfer to a tray. Cover and refrigerate for 15 minutes (see Cook’s Tip).
Preheat air fryer to 200°C for 5 minutes. Spray chicken with olive oil spray. Arrange half the chicken in a single layer in an air fryer basket. Cook, turning chicken halfway through, for 15–20 minutes or until golden and cooked. Transfer to a plate and keep warm. Repeat with remaining chicken.
Meanwhile, for mash, put potatoes in a medium saucepan, cover with cold water. Bring to the boil on high. Reduce heat to medium. Simmer, for 15 minutes or until potato is tender. Drain potatoes and return to pan off the heat. Using a potato masher, roughly mash potatoes. In a small saucepan, heat butter and milk until melted. Pour into mash and use a wooden spoon to stir until smooth. Set aside and keep warm.
Combine butter and garlic in a small saucepan on low. Cook, stirring, until butter melts and garlic is fragrant. Remove from heat. Stir in parsley and chives. Season.
Top mash with chicken and drizzle with garlic butter. Serve with broccolini and lemon wedges.
Cook’s tip
Refrigerate chicken after crumbing – this sets the crumb mixture so it’s less likely to fall off during cooking.
