Truffle Chicken Kyiv with Crispy Smashed Potatoes
By OcadoLife
Published on 30 January 2026
“Making chicken Kyiv can be a labour of love, but it’s definitely worth it for this next-level Truffle Chicken Kyiv with Crispy Smashed Potatoes,” says Ukrainian chef Eugene Korolev. “The truffle butter brings extra wow factor, though you can easily swap in a different flavoured butter if you prefer. The potatoes are twice-cooked for golden crispiness with perfectly fluffy middles.” Try this as part of Eugene’s date-night menu, with a starter of Roasted Beetroot and Wensleydale Salad with Clementine Dressing and dessert of Vanilla Cream Cheese Meringues with Basil and Blackcurrant – search for the recipes online.
Time and servings
1 hr 20 minsTotal time
2Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 2 small baking potatoes, scrubbed and rinsed
- 1 tbsp olive oil
- 15g rosemary, leaves picked and roughly chopped
- 1 pinch sea salt
- 1 heaped tbsp soured cream
- 1 tsp sriracha, plus extra to taste
- 50g plain flour
- 2 medium eggs, beaten
- 100g breadcrumbs
- 2 skinless chicken breast fillets
- 2 (20g) knobs truffle butter, fridge-cold or frozen
- 1 litre (approx.) sunflower oil, for deep frying
- 1 handful flat-leaf parsley, leaves picked and roughly chopped
- 1 handful dill, fronds picked and roughly chopped
- 2 salad onions, finely chopped
- 200g Tenderstem broccoli, steamed
Method
Step 1
Boil the potatoes in a large pan of salted water for 20-25 mins until tender but not falling apart.Step 2
Preheat the oven to 220°C/200°C fan/gas 7 and line a baking tray with baking paper. Drain the potatoes, place on the tray and bake for 20 mins to dry out, then remove from the oven.Step 3
Using a spatula, gently smash each potato to split the skin open and flatten slightly. Drizzle with the olive oil, then scatter over the rosemary with a good pinch of sea salt. Return to the oven for 20-25 mins more, until the edges are crispy and golden. Combine the soured cream and sriracha in a bowl; set aside until needed.Step 4
Meanwhile, for the chicken, put the flour, beaten eggs and breadcrumbs in three separate bowls. Using a sharp knife, slice each chicken breast in the middle to create a pocket. Pop a piece of truffle butter inside each and close up. Season well.Step 5
One at a time, coat each chicken breast in the flour, then dip in the egg and finally coat in the breadcrumbs. Set aside.Step 6
Fill a deep, heavy-bottomed pan halfway with oil for frying and heat to 160-170°C. If you don’t have a thermometer, drop a small piece of bread into the oil; it should sizzle and rise to the surface, turning golden in 20 secs. When the oil is ready, fry the chicken for 7 mins, or until cooked through and golden all over. Remove to a plate lined with kitchen towel to drain.Step 7
Arrange a crispy potato on each plate, dollop with the sriracha soured cream, then scatter over the chopped parsley, dill and salad onions. Top each with a chicken Kyiv and serve with the steamed broccoli on the side.