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]
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]