Why is it called airline chicken breast?

Airline chicken breast is nothing more than a nickname for a particular cut of chicken breast. It is a boneless breast with the first joint of the wing still attached. The breast is served with the wing part sticking up, causing some people to claim that the name comes from it resembling the wing of an airplane.

What is the name for airline chicken breast?

Statler chicken breast
An airline chicken breast, also known as a Statler chicken breast or a chicken suprême, is a chicken breast with the first joint of the wing still attached.

What is the history of airline chicken?

The airline chicken breast is also known as “statler chicken”, a name which originated from the Boston Hotel Statler, built in 1927 by E.M. Statler. A chicken dish stating it is “Statler” simply means it is a breast of chicken with the drumette still attached.

What is bone in airline chicken breast?

Airline chicken is a food dish composed of a boneless chicken breast with the drumette attached. The cut is also known as a frenched breast, due to the end of the wing bone getting trimmed. It is also known as statler chicken, a name which originated from the Statler Hotel Boston, built in 1927 by E.M. Statler.

What is a Statler cut chicken breast?

*”Statler-cut” chicken breasts are boneless breasts with the small wing bone (drumette) left attached.

How do you eat airline chicken breast?

For the roasted chicken:

The “airline” or Frenched breast is definitely the best way to eat a chicken breast, as it still has a little bit of that shoulder “knuckle” in there.
My recommendation is to pop these in the oven with the chicken, folding the bacon into the potatoes, and broiling on top to get some nice color.

What is jidori airline chicken?

Jidori® means chicken of the earth. Jidori chickens are free-range and humanely raised on sustainable small farms in California. They are fed a purely vegetarian diet of natural grains with no meat by-products, and they are never given hormones, antibiotics or steroids.

Is a chicken tenderloin a breast?

A chicken tenderloin, or chicken tender, is a thin muscle that’s loosely attached to the underside of the breast. The tenderloin is generally removed from the breast and sold separately. Chicken tenders are quite, well, tender compared to other parts of the bird.

What temperature must poultry be cooked to?

165°F
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

Why is it called chicken supreme?

What is Chicken Supreme? The term ‘chicken supreme’ (or in French, suprême de volaille) actually comes from a cooking term that refers to boneless, skin-on chicken breast.

What is the difference between a chicken cutlet and a chicken breast?

What’s the difference between a chicken breast and cutlet? A chicken breast is the whole breast, while the cutlet is a thin slice of the breast. What should you buy to make your own cutlets? Look for chicken breasts that are about 8 ounces each, uniform in shape and no more than 1 inch thick.

What is an Airline chicken breast?

Airline chicken breast is nothing more than a nickname for a particular cut of chicken breast. It is a boneless breast with the first joint of the wing still attached. By that, I mean the meaty part of the wing that would become a “drummete,” which is often called a “wingette.”

Why does Airline chicken show up on restaurant menus?

“Excuse me waiter, but if I wanted airline food, I would have taken a trip.” So, why does airline chicken show up on a restaurant menu? Airline chicken breast is nothing more than a nickname for a particular cut of chicken breast. It is a boneless breast with the first joint of the wing still attached.

Is a frenched breast the same as an airline breast?

Some people tend to consider an airline breast, a chicken breast supreme, and a Frenched breast, to all be the same thing. Sometimes they may well be the same thing because there is more than one way to butcher the wing portion.