These chicken Kiev balls are crispy on the outside, tender on the inside, stuffed with seasoned butter, and sure to be a hit on game day or any day of the year. Bonus is that this recipe uses ground chicken, so no pounding is required!


Recipe Summary

15 mins
10 mins
30 mins
55 mins
12 Kiev balls


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

154 calories; protein 12.6g; carbohydrates 6.7g; fat 9.4g; cholesterol 77.5mg; sodium 280.3mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this last night and even my picky husband loved them! I liked that you could make the butter ahead of time and was easy enough for a work night. I missed the instructions about double egging and crumbs but was fine. Definitely a keeper! Read More
Rating: 4 stars
Nice to see you froze the butter mixture. Definatly the trick to stop them leaking. Read More