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

Airlines chicken, also called airline chicken breast, is a unique cut of chicken that includes both the breast meat and the drumette, which is the first part of the wing. This cut is known for its juicy meat, crispy skin, and elegant presentation. The origins of airline chicken are unknown, but it has become popular among home cooks and restaurants alike.

What Exactly is Airline Chicken?

Airline chicken is a skin-on, boneless chicken breast that still has the drumette attached. This gives the cut a distinctive L-shape. On one side, the drumette bone sticks out, and on the other, the breast meat is round.

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.

Even though airline chicken isn’t served on flights anymore, people still like it because it tastes great, is juicy, and looks classy.

Buying and Preparing Airline Chicken

Since it’s a specialty cut, airline chicken can be difficult to find pre-packaged at the grocery store. Here are some tips for buying and preparing it yourself:

• Ask your butcher to prepare airline chicken for you. Give them whole chickens and tell them to take the breasts off the bones but leave the drumette on.

• 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.

• Let airline chicken sit at room temperature for 30 minutes before cooking to prevent 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.

• Roasting: Roast airline chicken on a wire rack set over a baking sheet at 425°F. Cook until deep golden brown and 165°F internally, about 25-30 minutes.

• Air frying: Air fry airline chicken at 400°F until the skin is crispy and the meat is fully cooked, flipping halfway through, about 18-22 minutes total.

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.