How to Cook Juicy and Flavorful Airline Chicken Breasts

The airline chicken breast is a special cut of chicken that makes meat that is very juicy, tender, and flavorful. This cut is a chicken breast that has been skinned and has no bones. The drumette, or first part of the chicken wing, is still attached.

The drumette acts as a natural baster, continuously basting the breast meat with its own juices during cooking. This keeps the breast incredibly moist and infuses it with more flavor from the bone and skin. While airline chicken breast originated from the airline food industry, it has become popular among home cooks for its reliability in producing perfect chicken breast every time.

In this complete guide, I’ll explain what airline chicken breast is, why you should cook it, and give you a step-by-step plan that will always make your chicken juicy and flavorful.

What is Airline Chicken Breast?

Airline chicken breast, which is also called chicken supreme or chicken breast with drumette attached, is the whole chicken breast with the wing drumette still attached.

The breast is boneless while the drumette bone is intact The skin is left on both the breast and drumette

This technique was developed by airlines to allow pre-cooked chicken breasts to stay moist and flavorful when prepared well in advance before flights. The attached drumette acts as a natural baster, basting the breast continuously with its own juices during cooking.

Any part of the chicken can be used to make airline chicken breast; it doesn’t have to be a certain part of the breast. It is simply the preparation method that makes it unique.

Why Cook Airline Chicken Breasts?

There are several key benefits to cooking chicken breasts using the airline technique:

• Maximum moisture – The attached drumette bastes the breast meat as it cooks, keeping it incredibly juicy and tender.

• Enhanced flavor – The drumette infuses the breast with its own flavorful juices and fat, giving it incredible depth of flavor.

• Reliable results – Airline chicken breasts are nearly impossible to overcook. The technique ensures tender, juicy meat every time.

• Versatile – Airline chicken can be cooked using various methods like pan-searing, baking, grilling, and remains moist. It also pairs well with many seasonings and sauces.

• Visually appealing – The unique shape of airline chicken breast makes for an elegant presentation.

Airline chicken is perfect for meal prepping, entertaining, impressing dinner guests, and taking your chicken game to the next level.

Step-By-Step Guide to Cook Perfect Airline Chicken Breasts

Follow this simple, foolproof method for airline chicken breasts with incredible texture and flavor:

Ingredients:

• 2 skin-on, bone-in chicken breasts, with drumettes attached
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper
• Chicken stock or broth (optional)

Directions:

1. Prepare the chicken breasts – Pat the chicken dry with paper towels. Generously season all over with salt and pepper.

2. Heat pan and sear chicken – Heat olive oil and 1 Tbsp butter in a skillet over medium-high heat. Once hot, place chicken breasts skin-side down. Cook for 5-7 minutes until skin is crispy and golden brown.

3. Flip and baste – Flip chicken and baste with pan juices. Add garlic, thyme, and rosemary. Cook 5-7 minutes more, basting frequently with pan juices.

4. Finish in the oven (optional) – Transfer skillet to a 400°F oven and cook 10-15 minutes until thermometer reads 165°F internally. Baste every 5 minutes.

5. Make pan sauce (optional) – Remove chicken and make a pan sauce by adding chicken stock to the pan drippings. Boil until reduced by half. Whisk in remaining 1 Tbsp cold butter.

6. Rest and serve – Let chicken rest 5 minutes before slicing and serving with pan sauce.

Tips for Perfectly Cooked Chicken:

• Brine chicken in saltwater for enhanced moisture and flavor
• Use a meat thermometer to ensure chicken reaches 165°F internally
• Let it rest before slicing for juicier meat
• Add aromatics like garlic, herbs, citrus to pan for extra flavor
• Make a pan sauce from the flavorful drippings
• Store leftovers in the broth for a moisture boost

With this straightforward technique, you’ll be able to execute restaurant-worthy airline chicken breasts consistently with ease. Impress dinner guests with your culinary skills by serving this elegant yet approachable chicken dish.

The attached drumette is the secret weapon that makes this method foolproof. As it cooks, it naturally bastes the breast meat in its own juices, locking in moisture and infusing it with savoriness. Master this must-try technique and you’ll have juicy, flavorful chicken breast on demand.

Here are some serving ideas and variations for airline chicken breast:

• Serve with roasted veggies and rice pilaf
• Stuff with cheese, herbs or spinach before cooking
• Pair with a creamy mushroom sauce or chimichurri
• Use Mediterranean herbs like oregano, marjoram, basil
• Grill or smoke for added flavor
• Slice and add to salads or sandwiches
• Meal prep for the week by cooking a batch

With its impressive presentation and incredibly juicy, tender meat, airline chicken breast is a cut above regular chicken breasts. The next time you cook chicken, give this method a try for a memorable meal that’s sure to become a new favorite.