Preheat the oven to 180˚C and spray an baking sheet with oil - make sure you select a baking sheet with a lip to collect any butter which oozes out.

Mix and mash the garlic, parsley, butter and salt if using with a fork until well combined then divide into however many chicken thighs you have.

Lay the chicken thighs out in front of you with the insides facing up (so to speak - the part nearest the bone I mean). Add a portion of garlic butter to the centre then roll up the thigh and secure each with 3-4 toothpicks. I like to use two on the seam underneath and one each for the ends. You're just trying to contain the butter as best you can. Repeat with the remaining thighs and butter.

Mix the KFC seasoning (which has salt in it already) and flour together in a wide shallow bowl or dish and toss the tooth-picked thighs in it to cover well. You can use a spoon to help sprinkle it over the bits you mix.

Beat the egg in a second wide shallow dish and then dunk the floured thighs in it before returning to the flour dish for a second and final coating with the seasoned flour. I do the best I can in the dish, transfer to the baking sheet and when all of the thighs are done, sprinkle a little extra seasoned flour over each thigh with a teaspoon.

Spray each thigh with oil and transfer to the oven for 40 minutes until golden, crisp and so succulent and tender, you will never eat a chicken breast kiev ever again! There will be butter leakage from the kievs so after transferring to plates to serve, either spoon the excess butter over them or the potatoes/vegetables you are serving with them.