Tuesday, August 7, 2018

Airline Chicken Breast – Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend has it that the name comes from the fact this cut of chicken is shaped like an airplane wing, but that’s not actually the reason. 

This beautiful breast is known as airline chicken because it was such a popular menu item back in the day, when airlines still gave their guests real food. Above and beyond the wing-like shape, this worked so well is because food for air travel needs to be cooked way ahead of time, which means it can dry out, especially something like a chicken breast, but by leaving the wing joint attached, that becomes a little less likely. Plus, once you finished your breast, you got to eat a chicken wing drumette. Now that’s value-added service.

As I mentioned in the video, please feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. I should have used fresh herbs inside for a little nicer appearance once sliced, but I think I more than made up for that with the sprig of rosemary. Regardless of how you flavor yours, I really do hope you give this a try soon. Enjoy!


Josh said...

We had a butcher that used to present breasts with the wing attached. They were very flavorful but I usually would overcook the breast part and undercook the wing part. I would end up removing it and cooking it seperately. What's the best method for even cooking? The butcher has sadly since closed, they had stupid hours, 10-6.

Will R. said...

Hi Chef John, i can't wait to try this. I'm dying to know, how did you come to find out about this recipe, and that it was used for old time flights? Do you know any other "golden age of flight" recipes you could share with us, or resources to learn of such things? I really enjoy the stories about these old-school recipes (your other recipes are awesome, too, of course). Thanks for all the great lessons, all the best!

Unknown said...

Chief John, what does the vinegar do for the sauce. Or, why is it included?

Unknown said...

Where do i find the recipe?