Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless.[1][2] The cut is intended to contribute to the presentation of the final dish by providing visual interest.[2][3]
The name of the cut is variously attributed to the shape resembling an airplane wing or that, because the exposed bone could be used as a handle to pick up the entire piece and eat it out of hand, it made it easier to eat in-flight.[2][3][4] It is typically a specialty cut.[2][4]
The cut is also known as a Frenched breast, due to the end of the wing bone being trimmed or Frenched,[5][2] or chicken supreme.[2] It is also known as Statler chicken, a name that originated from the Statler Hotel Boston, built in 1927 by E.M. Statler.[6]
See also
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References
edit- ^ "Do Try This at Home". Chicago Tribune. 2014-03-23. Retrieved 2021-04-19.
- ^ a b c d e f Boyette, Emily (2022-08-28). "What Exactly Is An Airline Chicken Breast?". Tasting Table. Retrieved 2023-05-07.
- ^ a b "How to Cut an Airline Chicken Breast". Serious Eats. Retrieved 2023-05-07.
- ^ a b "What Is Airline Chicken Breast?". Martha Stewart. Retrieved 2023-05-07.
- ^ Schneller, Thomas (2010). Poultry: identification, fabrication, utilization. Clifton Park, NY: Delmar, Cengage Learning. p. 40. ISBN 978-1435400382.
- ^ "Statler chicken". boston.com. 2021-04-19. Retrieved 2005-11-02.
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