Airline chicken

Airline Chicken

File:Cafe La Haye - 2019 August - Sarah Stierch 04.jpg

Airline chicken served at a restaurant

Airline chicken is a culinary term used to describe a specific cut of chicken breast that includes the first wing joint and is often presented with the skin on. This cut is popular in fine dining and is known for its elegant presentation and flavorful taste.

Description

Airline chicken is a boneless chicken breast with the drumette attached. The skin is typically left on, which helps to retain moisture during cooking and adds flavor. The attached wing joint, or drumette, gives the cut its distinctive appearance, resembling the wing of an airplane, which is how it got its name.

Preparation

Airline chicken is often prepared by searing the skin side in a hot pan to achieve a crispy texture, then finishing the cooking process in the oven. This method ensures that the meat remains juicy while the skin becomes golden and crisp. It can be seasoned with various herbs and spices, and is often served with a sauce or glaze.

Culinary Uses

This cut of chicken is favored by chefs for its presentation and versatility. It can be paired with a wide range of sides and sauces, making it suitable for various cuisines. Airline chicken is commonly featured in upscale restaurants and is a popular choice for special occasions and gourmet meals.

History

The term "airline chicken" is believed to have originated in the mid-20th century when airlines began serving this cut of chicken to passengers. The attached wing bone made it easier to handle and eat in-flight, and the presentation was considered more appealing than a standard chicken breast.

Related Pages

• Chicken (food)
• Poultry
• Culinary arts
• Cooking techniques