| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/4 cup cream cheese
- 1/4 cup grated pepper jack
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless ground chicken (mix of white and dark meat)
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups seasoned Italian breadcrumbs
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Oil, for frying
Instructions
- For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
- Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around–like a large egg shape.
- For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
- Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
- Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1529 |
| Total Fat | 92 g |
| Saturated Fat | 42 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 65 g |
| Cholesterol | 500 mg |
| Sodium | 1196 mg |
Reviews
Ingenious! Ground chicken is a great way to seal in all the delicious compound butter. The meat itself needs seasoning, in my opinion. A little salt, pepper and garlic powder punched up the flavor . Will definitely make it regularly!
Use 1/2 T less salt because I had salted butter. Will use 1 T next time. Put deep notches in my butter cheese log before I put in freezer for the portions. Made patties just less than half inch. When all together I fried both sides a couple min. before putting in a 350 oven for 30 min. Came out perfect. When you cut into it, the juice and cheese and flavor is amazing
2 tablespoons of Diamond Crystal kosher salt would be more than enough, or 1 tablespoon of table salt. Also, you forgot to add in the instruction to cut the compound into 4 pieces and place one piece on each patty.
This was absolutely delicious!! I didn’t end up deep frying it I did a shallow fry and then baked it order to cut down on the fat but it still tasted absolutely amazing!! great flavor! Will definitely make this recipe again.
It is delicious. If serving for guest my suggestion is ground the chicken and make the compound the day before. I follow the directions as written except the cooking. I fry in the skillet till brown. Then I put in an oven at 350 for 30-40 minutes. It is the number one request from friends. (It also taste great with Alligator meat). If I’m serving 6 or more people. I makes the day ahead up to browning in a skillet, then refrigerate. The day of my party I take out of fridge a half hour before I out in oven for 40 minutes.
If I’m in an ambitious mood I top with raspberry sauce.
Excellent recipe. Many steps but very simple.
If I’m in an ambitious mood I top with raspberry sauce.
Excellent recipe. Many steps but very simple.
I loved it except for the fact the two tablespoons of salt added to the compound butter was way too much. It was extremely salty.
If you have one log of butter 2″ diameter, why separate the ground chicken into 8 ounce patties. You have 4 patties and one log.
Tried recipe but I guess our chicken was to thick, ended up a little raw in the middle.
I have no idea how people can rate 5 stars to something they haven’t made or tasted yet!!! Ugh
This looks similar to the recipe for Chicken Kiev that was featured on Guy’s show D,D,D in Havana.