Airline Chicken: Pan-Seared Perfection

Pan-seared airline chicken is a juicy cut of chicken that consists of a bone-in or boneless, skin-on chicken breast with the drumette attached. This cut of chicken is also known as Frenched Breast or Statler Chicken. It is typically cooked by pan-searing it in a cast-iron skillet, grilling, or baking it in an oven. The origin of the name airline chicken is disputed, with some saying it is because the cut used to be served on airplanes, and others saying it is because the breast and drumette resemble an aeroplane.

Characteristics of Pan-Seared Airline Chicken:

How to cook pan-seared airline chicken

Airline chicken is a unique cut of chicken breast that has the drumette attached. This cut of chicken is not typically found in regular grocery stores, but rather in upscale butcher shops. It is called airline chicken because it used to be served on airplanes, as the drumette made it easy to eat.

Ingredients

• 2 skin-on, bone-in chicken breasts, cut airline-style
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 clove garlic, minced
• 1 tablespoon minced fresh thyme leaves
• 2 tablespoons butter, unsalted
• 1 tablespoon minced fresh chives

Method

• Preheat your oven to 350°F.
• Pat the chicken dry with paper towels to absorb excess moisture. This will help the skin get crispy.
• Let the chicken sit at room temperature for 30 minutes to keep the meat juicy and tender.
• Heat a large cast-iron skillet on medium-high heat and add 2 tablespoons of olive oil or grapeseed oil.
• Season both sides of the chicken breast with salt and pepper, to taste.
• Sear the chicken, skin-side down, for 4 to 5 minutes until golden brown.
• Flip the chicken and continue cooking for 7 to 8 minutes on the other side.
• Transfer the chicken to a serving platter and let it rest.
• Add the wine, garlic, and herbs to the pan and cook until the liquid is reduced by half.
• Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
• Serve the chicken with the pan sauce and your choice of sides.

Tips

• For an extra crispy skin, grill the chicken skin-side down and baste with barbecue sauce.
• If you want to add more flavour, try seasoning the chicken with a mix of paprika, granulated garlic, salt, and pepper before searing.

What is an airline chicken breast?

Airline chicken breast is a special cut of chicken that consists of a bone-in or boneless, skin-on chicken breast with the drumette attached. This is what sets it apart from your average chicken breast.

The name "airline chicken" is linked to air travel. Some believe that the name comes from the fact that this cut of chicken was originally served on airplanes and could be easily eaten by holding the drumette. Others claim that the breast resembles an airplane and the drumette looks like the wing of a plane when served. You may also find this cut labelled as "Frenched Breast" or "Statler Chicken".

Airline chicken breasts are not typically found in regular grocery stores but are instead more likely to be found in upscale butcher shops or from specialty butchers. They usually cost between $8 and $12 per pound.

When cooking airline chicken breast, it is recommended to pat the meat very dry with paper towels to absorb excess moisture, helping the skin to become extra crispy. Leaving the chicken at room temperature for 30 minutes before cooking will also help to keep the meat juicy and tender. To cook, sear the chicken skin-side down in a hot cast-iron pan with olive oil for three minutes, then flip and cook for another three minutes. Transfer the pan to an oven preheated to 375°F and cook for an additional 15 minutes or until the chicken is cooked through.

Why cook airline chicken breast?

Airline chicken breast is a unique cut of chicken that consists of a bone-in or boneless, skin-on chicken breast with the drumette attached. This cut of chicken is not typically found in regular grocery stores and is instead sourced from upscale butcher shops or specialty butchers. The name "airline chicken" is derived from its historical presence in air travel, as it was once served on airplanes due to its ease of consumption. The drumette served as a convenient handle, making it possible to eat the meal without utensils. The name may also be attributed to the resemblance of the chicken breast to an airplane and the drumette to its wing.

There are several reasons why cooking airline chicken breast is worth considering. Firstly, it offers a novel way to enjoy chicken. The presence of the drumette not only provides a unique appearance but also adds a new dimension to the dish, making it suitable for finger food if desired. Additionally, the skin of the airline chicken breast becomes crispy and delectable when cooked, enhancing the overall sensory experience.

Another advantage of cooking airline chicken breast is the enhanced flavour it brings to the dish. According to Jenni Harris, a fifth-generation rancher and director of marketing at White Oak Pastures, opting for a bone-in cut of airline chicken breast will result in a more flavourful meal. This can be attributed to the bone's ability to impart additional flavour to the meat during the cooking process.

From a practical perspective, preparing and cooking airline chicken breast is a straightforward process. Before cooking, it is recommended to pat the chicken dry with paper towels to eliminate excess moisture. This step is crucial for achieving crispy skin. Allowing the chicken to rest at room temperature for about 30 minutes before cooking helps maintain the meat's juiciness and tenderness. When it comes to cooking, a combination of searing and oven-roasting is commonly employed. Searing the chicken in a hot cast-iron pan with olive oil, initially skin-side down, helps create a delicious crispy skin. Subsequently, transferring the chicken to the oven ensures thorough cooking without drying out the meat.

In conclusion, cooking airline chicken breast presents a wonderful opportunity to explore a less common yet enticing cut of chicken. It offers a unique presentation, a delightful crispy skin, and a flavourful eating experience. With its connection to air travel, this cut of chicken also adds a touch of whimsy to your meal. Preparing and cooking airline chicken breast is a simple process that can lead to a truly enjoyable culinary experience.

How to serve pan-seared airline chicken

Airline chicken is a special cut of chicken consisting of a bone-in or boneless skin-on chicken breast that has the drumette attached. This type of chicken is not typically found in regular grocery stores but rather in upscale butcher shops.

Preparation

First, pat the chicken dry with paper towels to absorb excess moisture, which will help the skin become extra crispy. Let the chicken sit at room temperature for 30 minutes before cooking to keep the meat juicy and tender. Preheat the oven to 350–375 °F.

Seasoning

In a small bowl, combine paprika, granulated garlic, salt, and pepper. Rub this seasoning mix all over the chicken.

Pan-Searing

Heat a cast-iron skillet on medium heat and add oil. Once the oil is hot, sear the chicken, starting with the skin side down, and then turn over and sear the other side.

Oven-Cooking

Transfer the seared chicken to a sheet tray and place it in the preheated oven. Cook for about 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 165 °F.

Side Dishes

While the chicken is cooking in the oven, prepare your choice of side dishes. Here are some options:

• Potato-vegetable hash: Shredded potato, zucchini, and squash mixed with onion, egg, flour, garlic, herbs, and Cajun spice. Formed into patties and pan-fried until golden brown.
• Israeli couscous: Boil Israeli couscous in seasoned chicken stock, cook until all the liquid is absorbed. Toss with haricot verts, pomegranate seeds, pomegranate molasses, and chives.
• Oven-roasted vegetables: Pumpkin, carrots, and broccoli.
• Fondant potatoes: Drizzled with a buttery, savoury, and tangy pan sauce.

Plating

Once the chicken is done, remove it from the oven and place it on a serving platter. Pour any juices over the chicken and serve immediately with your chosen side dishes.

Enjoy your delicious pan-seared airline chicken!

Where to buy airline chicken breast

Airline chicken is a cut of chicken that includes a boneless chicken breast with the first wing joint, tenderloin, and drumette attached. The skin is left on to hold in moisture during cooking, resulting in tender and juicy meat. This cut of chicken is also known as a frenched breast or Statler chicken. It is believed that the name "airline chicken" comes from the fact that this cut of chicken was served on airlines and could be easily eaten by holding the drumette.

Now that you know what airline chicken is, you might be wondering where to buy it. Here are some places where you can purchase airline chicken breasts:

Porter & York

Porter & York offer natural airline chicken breasts that are air-chilled and free-run. Their chickens are grown in the Pacific Northwest, fed a vegetarian diet, and raised without hormones or antibiotics. They deliver fresh, never frozen, chicken directly to your door. You can choose your delivery date at checkout, and they cut the chicken to order on the day of shipping.

Second City Prime Steak and Seafood

Second City Prime offers Amish airline chicken breasts. Their chickens are raised without antibiotics and hormones, resulting in flavourful and proportionally sized meat. The chicken is individually vacuum-sealed and frozen, ensuring a shelf life of 6-12 months in your freezer.

Esposito Meats

Esposito Meats offers all-natural, hormone-free airline chicken breasts. Their chickens are boneless, skin-on, and have the drumette attached. Each portion is approximately 6-8 ounces. They offer home delivery with a minimum order value.

These are just a few options for purchasing airline chicken breasts. You can also try searching for specialty butchers or gourmet food shops in your area that may carry this specific cut of chicken. When purchasing airline chicken, pay attention to the quality and freshness of the meat, as well as the farming practices used to raise the chickens.

Frequently asked questions