20 gm butter, diced½ onion, finely chopped1 garlic clove, finely chopped300 gmcoarsely minced chicken1egg yolk2 tbspfinely chopped tarragon, plus extra to serveFinely grated rind of ½ lemon180 gmsourdough breadcrumbs2eggsSeasoned plain flour, for dusting2 tbspfinely chopped flat-leaf parsley, plus extra to serveVegetable oil, for deep-fryingGarlic butter200 gm butter, softened2garlic cloves, finely chopped1 tbspfinely chopped tarragon1 tbspfinely chopped flat-leaf parsley1 tbspfinely chopped chivesFinely grated rind of ½ lemon
1 For garlic butter, beat ingredients in a bowl to combine and season. Place 16 half-teaspoonfuls of garlic butter on a tray lined with baking paper and place in freezer until firm (8-10 minutes). Set remaining garlic butter aside.
2 Melt butter in a small saucepan over medium-high heat, add onion and garlic and sauté, stirring occasionally, until tender and translucent (3-4 minutes). Set aside to cool, then combine in a bowl with chicken, yolk, tarragon, lemon rind and 80gm breadcrumbs. Season generously to taste, then roll into 16 balls with wet hands. Press a piece of firm garlic butter into the centre of each, roll mixture around it to enclose and refrigerate for 30 minutes.
3 Lightly whisk eggs in a bowl with 1 tbsp water, place seasoned flour in a separate bowl and combine remaining breadcrumbs in a tray with parsley and season to taste. Dip balls first in flour, then egg, then breadcrumb mixture, shaking off excess in between, then place on a tray lined with baking paper, cover and refrigerate until required.
4 Heat oil in a deep saucepan to 170C. Deep-fry balls in batches, turning occasionally, until cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and season to taste.
5 Melt remaining garlic butter in a saucepan over medium heat. Scatter chicken Kiev balls with extra herbs and serve with melted garlic butter.