Keto Chicken Kiev. I was able to eat this keto Chicken Kiev for the first time in a very long time last night and it was in one word, fantastic. I have probably made 100’s of lumps of chicken Kiev in my day and it has always been an arduous task at best. I have not eaten it for at least and probably well over 6 years as not only did it entail the use of flour but also bread crumbs. I absolutely love going into my kitchen and trying to make some high carby dish into something low carb without altering the final taste outcome and this recipe is spot on. One of the things I don’t like about white meat chicken, and I have said this before, is its dryness. Do I use it once in awhile? I do, and then I am mostly sorry. Not only is dark chicken meat more moist, it plain tastes better. So you are probably asking yourself how in heaven’s name can I make a keto chicken Kiev with a puny thigh. Well, this is how-by using your own ground thigh meat. Now I admit I do have access to really good chicken and I would suggest you use it too. If the chicken has been “plumped” I would seriously say not to use it as it will/may spit and spatter like crazy as you fry it. For further information I would suggest reading my post regarding Plumped Chicken It will be well worth it. Do not use less that 5⅓ oz of meat per person as you may not be able to adequately cover your butter mixture. One of the best things about these little lumps of goodness it that they are nearly full-proof. The recipe is for three and can be doubled for six. Can you use ground turkey? I guess you can but I would not use it because you have no idea how many different turkeys went into the mixture and turkey is plumped like crazy. For those of you that have had Kiev, is that they can taste drastically different from recipe to recipe and of course this is only my opinion but my Kiev guts are the best. Herbs can be a little iffy but we all know garlic, chives, and butter are not. If this combo is good enough for Shrimp Scampi it’s definitely good for keto chicken Kiev and the only way I have ever fixed it.
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- 1 Lb. Chicken Thighs
- ¾ C Finely Ground Pork Skins
- 1 Well Beaten Egg
- 2 T Sour Cream (Omit For Paleo)
- 6 T Butter
- 2 T Dried Chives (Fresh Are Even Better)
- 2 t Crushed Garlic
- ½ t Salt
- ½ t Pepper
- Oil For Frying (I Use Lard, Tallow Or Any Combo In My Larder)
- Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes.
- Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work.
- Beat egg and sour cream until smooth and put on small plate.
- On another small plate lay down the ground pork rinds.
- Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center.
- Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken.
- Pick up chicken and carefully encase the butter into a chicken log.
- Roll each log in the egg wash and then into the pork rinds.
- Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat.
- 3 Servings
- 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
- Turn gently and do NOT press on them as you will probably squish out the liquid buttery center.
- How cool is this-nary a toothpick in sight and nearly foolproof.
- You can use any compounded butter combination you want. (But this is the best-trust me)
- If you decide to double the recipe you should only need 1 egg.
- Since you are hopefully using fresh never frozen chicken these will freeze well before or after cooking...or you can eat them for breakfast.