Ever stumbled upon an unfamiliar cut of poultry at your local butcher, seen its name and wondered, “What in the world is airline chicken?” This intriguing culinary term might conjure up visions of in-flight meals, but the reality is far more delectable. When it comes to food, airline chicken, which is also called a Statler chicken breast, is a show-stopper. It promises more juicy, satisfying meat than your average chicken breast. Curious to learn more about this intriguing chicken cut? Lets get into the delicious details.
Statler chicken is a unique and delicious cut of chicken that offers the perfect blend of visual appeal crispy skin and tender, juicy meat. This specialty cut is not as well known as chicken breasts or thighs, but it’s gaining popularity in higher-end restaurants and among adventurous home cooks.
In this article, we’ll take a deep dive into statler chicken – what it is, why you should cook it how to prepare it perfectly, and some serving suggestions. After reading you’ll be ready to seek out this prized cut at your local butcher shop or specialty market.
What Exactly is Statler Chicken?
Statler chicken refers to a bone-in, skin-on chicken breast with the first joint of the wing still attached. It’s meticulously cut and trimmed to resemble a lollipop shape.
It goes by several other names including airline chicken breast, Frenched breast, or chicken supreme. But true statler chicken is distinguished by the inclusion of that wing joint, which provides more flavor and a built-in handle for eating.
This unique cut was named after the historic Statler Hotel in Boston. It became popular on restaurant menus before it was made available for home cooks.
Why Choose Statler Chicken Over Regular Breasts?
Why cooking with statler chicken instead of plain boneless, skinless chicken breasts is better in a number of ways:
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Built-in portion control since pieces are uniform in size
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More flavorsome due to the bone and skin
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Striking presentation with the lollipop shape
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Crisp skin and tender meat in each bite provides enjoyable contrast of textures
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Overall a more rewarding, upscale eating experience
For only a small premium in price over commodity chicken, statler chicken delivers superior results. It’s especially rewarding for special occasion dinners or when you want to impress guests.
How to Cook Statler Chicken Perfectly
It can be hard to get crispy, browned skin on the meat without cooking it too much. Here are some top techniques:
Pan-Searing
This high-heat method works well for making skin that is sear-iously crispy. Dry off the chicken and sprinkle it with a lot of salt, pepper, and spices. Heat oil in a heavy skillet until very hot. Put the chicken on the grill with the skin side down. Cook for 6 to 8 minutes, or until the skin turns brown. Flip and cook 4-6 more minutes until 165°F internal temperature.
Roasting
For a hands-off approach, roast statler chicken on a rack set over a baking sheet at 400°F for 25-35 minutes until cooked through. Basting with pan juices helps crisp the skin.
Grilling
The smoky flavor of the grill is perfect for chicken. Cook skin-side down over medium heat for 6-8 minutes with the lid closed. Then flip and finish cooking until 165°F. Watch for flare-ups.
Sous Vide
For ultimate precision, sous vide at 145°F for 1-2 hours before searing. This tenderizes the meat while pasteurizing.
Finishing Touches
Let the chicken rest 5-10 minutes before cutting to allow juices to redistribute. Brushing with butter or oil at the end also boosts skin crispiness.
Serving Suggestions and Pairings
Statler chicken is versatile enough to complement many flavors:
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Herbs and spices: rosemary, thyme, garlic, oregano work well. Also try chili powder, paprika, cumin, curry.
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Sauces: pan sauces, wine sauces, creamy mushroom or Dijon sauces.
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Sides: roasted veggies, mashed potatoes, rice pilaf, pasta salad.
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Global flavors: Italian – basil, lemon, Parmesan; Mexican – cilantro, lime, chili; Indian – garam masala, cumin, yogurt.
With its built-in handle, statler chicken also shines in finger-food appetizers. Slice into strips or chunks and skewer for easy pick-up.
Frequently Asked Questions
Statler chicken may be new to you. Here are answers to some common questions:
Is statler chicken always organic/free-range?
No, the cut can be from conventionally raised chicken. Check labels if it matters.
Can I make it from a whole chicken?
Yes, it just requires skilled knife work to remove the breast with wing attached. Watch tutorial videos to learn.
Is it much more expensive?
Slightly higher than regular chicken breast – expect to pay about $2 more per pound.
Does it cook differently?
Yes, the bone and skin affect timing. Follow methods that crisp the skin without overcooking.
Where can I buy it?
Specialty butcher shops or gourmet grocers like Whole Foods. You may need to special order it.
Can I freeze it?
Yes, wrap tightly in plastic and freeze up to 2-3 months. Thaw in refrigerator before cooking.
Airline Chicken Recipes To Try
Craving tasty, fuss-free, healthy chicken breast recipes? Look no further than these instant pot chicken tacos. Succulent chicken breasts are cooked to perfection in a zesty blend of spices, shredded and piled high on warm tortillas. You can make a tasty hand-held feast by adding your favorite toppings, like diced tomatoes, shredded lettuce, and a dollop of cool sour cream. This dish is both quick and easy to make, thanks to the magic of the Instant Pot. It’s easy and quick to make a tasty and healthy meal, which makes it great for busy weeknights.
How To Cut an Airline Chicken Breast
While you can certainly purchase pre-cut airline chicken from specialty butchers or upscale grocers, theres something incredibly satisfying about tackling this task yourself. With a sharp boning knife and a little elbow grease, you can transform a whole chicken into a platter of impressive airline breasts — and score some bonus wings and carcasses for future recipes you might create.
- First, spread the wing out so that the skin around the drumette can be seen. Cut through the meat, skin, and tendons until you reach the bone. Place your knife near the middle of the drumette. Keep your knife in the same place and turn the chicken until you’ve cut around the bone.
- Next, take the tip of the wing and firmly bend it backwards. It should pop off, leaving a clean bone sticking out of the breast. Do the same thing on the other side, and you’ll have two beautiful chickens ready to cook.
- Put the chicken on its back and insert your knife into the breast meat, making sure to hug the breastbone closely. This will separate the breasts from the body. Don’t press too hard when you separate the meat from the bone; let gravity do most of the work. Once the breast is free, twist the wing joint until you can find and cut any remaining connective tissue. This will fully separate the breast from the body.
While it may seem daunting, breaking down a whole chicken into airline chicken cuts is a rewarding culinary skill. Your dinner guests will be impressed, and you’ll save money and waste less. It’s a win-win for any home chef.
If youd prefer to leave the butchery to the professionals, consider signing up for cooking classes near you where youll learn valuable lessons and have fun in the process. Better yet, experience the fun right in the comfort of your kitchen by joining online cooking classes to learn from the experts. via Canva