What is Airline Chicken? A Guide to This Unique and Flavorful Cut of Poultry

Airline chicken, also known as airline chicken breast, is a distinctive cut of chicken that includes both the breast meat and the drumette (the first section of the wing) This cut stands out for its juicy meat, crispy skin, and elegant presentation Though airline chicken has mysterious origins, it has become popular among home cooks and restaurants alike.

What Exactly is Airline Chicken?

Airline chicken consists of a boneless skin-on chicken breast with the drumette still attached. This gives the cut a distinctive L-shape. The drumette bone protrudes from one side while the other side is rounded breast meat.

Here are the key features of airline chicken:

• Boneless breast with skin intact
• Drumette (first wing section) remains attached
• Elegant presentation with protruding bone
• Tender, juicy breast meat
• Crispy skin when cooked properly

Airline chicken can also be called:

• Frenched chicken or Frenched breast
• Chicken supreme
• Statler chicken (after the Statler Hotel in Boston)

Where Did the Name “Airline Chicken” Come From?

The origins of the name airline chicken are murky. There are a few competing theories about how this cut got its peculiar name:

• It was once served on airplanes. The exposed drumette bone made it easy for passengers to eat the chicken with their hands.
• The shape is said to resemble an airplane, with the drumette as the wing.
• It comes from the term “Frenching” the bone. Frenching involves scraping meat and tissue from bones for a clean presentation.

While airline chicken may not be served on flights today, it remains popular for its flavor, juiciness and elegant look

Buying and Preparing Airline Chicken

Because it’s a special cut, airline chicken may not be easy to find already packaged at the store. Here are some tips for buying and preparing it yourself:

• Ask your butcher to prepare airline chicken for you. Provide them with whole chickens and request that they bone out the breasts and leave the drumette attached.

• Purchase whole chickens and butcher them yourself: Remove the entire wing by slicing through the joint. Then slice off each breast, cutting through the cartilage to keep the drumette intact.

• Allow 5-6 ounces of chicken per serving. Plan for approximately 1 pound per 3 people.

• Before cooking, let airline chicken sit at room temperature for 30 minutes. This will keep the meat from drying out.

• Pat the chicken dry with paper towels before cooking to help the skin get crispy.

• Season the chicken well on both sides with salt and pepper. Spices like paprika and garlic powder also pair nicely.

Cooking Methods for Juicy, Flavorful Chicken

Airline chicken shines when prepared using dry heat cooking methods that yield ultra-crispy skin:

• Pan-searing: Heat 1-2 Tbsp oil in a skillet over medium-high heat. Cook the chicken skin-side down until golden brown. Flip and cook until 165°F internally.

• Grilling: Grill the chicken over direct medium heat, skin-side down first. Move to indirect heat if skin browns too quickly. Grill until 165°F internally.

• To roast, put the chicken on a wire rack set over a baking sheet and heat the oven to 425°F. About 25 to 30 minutes, or until deep golden brown and 165°F on the inside.

• If you want to air fry airline chicken, set the temperature to 400°F and flip it over halfway through. Cook for a total of 18 to 22 minutes.

The key is to cook the skin side first. Letting the skin properly render and brown will ensure a crispy exterior. Aim to cook the chicken to an internal temperature of 165°F for food safety.

Serving Suggestions for Airline Chicken

Airline chicken is impressive enough to serve on its own with just a few sides. Here are some simple serving ideas:

• Airline chicken with roasted potatoes and green beans
• Airline chicken on top of a fresh garden salad
• Grilled airline chicken served with coleslaw and cornbread

The elegant cut also shines in composed dishes:

• Chicken supreme with white wine pan sauce
• Airline chicken cordon bleu
• Frenched chicken breast stuffed with herbs and cheese

However you choose to prepare it, airline chicken offers a tasty combination of dark and white meat with fabulous crispy skin and visual appeal. It’s an excellent choice for date nights, dinner parties or anytime you want to enjoy flavorful and beautiful chicken.

Airline Chicken vs Regular Chicken Breast

So what sets airline chicken apart from a typical boneless, skinless chicken breast? Here are some of the key differences:

• More flavorful – The drumette gives airline chicken more pronounced chicken flavor. The skin also adds flavor when cooked to crisp perfection.

• Juicier meat – The mix of white and dark meat helps airline chicken stay tender and moist. The skin seals in natural juices.

• Stunning presentation – The elegant cut catches the eye on the plate, especially when the drumette bone is frenched.

• Crispier skin – With its large surface area, airline chicken can achieve crackling crisp skin, especially using dry heat.

• Less processed – Simple butchering preserves the natural shape of airline chicken rather than cutting breasts into uniform portions.

So for home cooks seeking restaurant-worthy chicken, airline chicken definitely delivers. This unique cut gives you the control to achieve perfectly cooked meat and beautifully crisped skin.

Try This Flavorful and Elegant Cut

Airline chicken offers home cooks an easy way to level up basic boneless, skinless chicken breasts. With juicy, flavorful meat, crisp skin, and elegant presentation, airline chicken makes an impressive meal. Ask your butcher for this specialty cut or try butchering it yourself. Cook airline chicken using dry heat methods like pan searing, grilling or roasting. Serve the chicken on its own or incorporate it into composed dishes. However you prepare it, airline chicken brings gourmet quality and flavor to your own kitchen.