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! VIDEO
Related Posts
Detroit-Style Pizza – This "Rock City" Pizza Rocks German Potato Dumplings (Kartoffelkloesse) – Dial-Up Some Delicious Dumplings Feta Roast Chicken – Making Chicken Betta with Feta The Butcher's Steak – Too Good to Sell? Homemade Corn Tortillas – Seconds to Learn, Years to Master New Year’s “Beans and Belly” – Good Luck with This! Beef Rendang and the Case of the Invisible Sauce Folded Pork Cutlets – Layers of Flavor, Literally Cheesecake Flan – False Advertising Has Never Tasted So Good Salt-Crusted Beef Tenderloin – No Lomo Cast Iron Cornbread – Frugal Fabulous Beet-Cured Salmon Gravlax – Easier and Slower Than You Think Italian “Crema” Ice Cream (Gelato alla Crema) - To Die For! Holiday Cheese Board – Finding Michele My Big Fat Greek Baked Beans – Finally! Home-Cured Holiday Ham – First You Brine, Then You Brag Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick! Thanksgiving Leftover Special: Tom Turkey Kha Gai Calamari Marinara – Would You Like That In 45 Seconds or 45 Minutes? Bagna Cauda – A Real Bathing Beauty Sicilian Christmas Pizza (Sfincione) – Finally, a Pizza with More Carbs Whole Boneless Thanksgiving Turkey – As Close to Turducken as I’ll Ever Get Real Aioli for Real Spiced Apple Chutney ...I Mean “Applesauce” Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol Queso Dip – Less is More, Again Boneless Baby Back Rib Sandwiches – Like a McRib, Only with Ribs Chicken Tikka Masala – God Save the Curry Avocado Ricotta Crostini – Start Spreading the News Kouign-Amann – Yas Queen! Garlic Naan – Now, 100% Tandoor-Free Fresh Spring Vegetable Tart – Eat Your Heart Out, Giuseppe Arcimboldo Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone Spicy Salami Spread (Nduja) – Almost Instant Soft Serve Salami Firecracker Shrimp Roll with Crab Aioli - A Fourth of July Po'Boy Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never! Chef John is on Vacation Fresh Spinach Pasta – Easy to Do, Occasionally Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of How to Make Berbere Spice and What to Do with It (Partial List) Crispy Yuca Fries – More Uber Than Tuber? How to Make Puff Pastry Shells – Vol au Venting! Spicy Thai Basil Chicken – My Pad Krapow Gai Peruvian Potato & Chicken Salad (Causa Rellena) – Behold the “Giver of Life” Chennai Chicken Wings – A Football Snack from the Land of Cricket Easy Baked Beef Brisket – Slow and Low is Not the Tempo Creamy Cashew Chicken Curry – Moooove Over Real Cream Sourdough Bread: Part 2 – The Finished Loaf Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet Brazilian Cheese Bread (Pao de Queijo) – Fast, Fun, and Inadvertently Gluten-Free Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap Koji-Rubbed Steak – New Age Dry Age Sweet Hot Mustard Slaw – It’s All About the “Cassage” Proper Pesto Million Dollar Dip – Worth Every Penny Khachapuri – Georgia (Cheese Bread) On My Mind How to Fix a Broken Hollandaise Sauce Bomba Calabrese – This Pepper Spread is the Bomb, Literally Bacon Wrapped Spring Chicken Nectarine Salsa – Stone Cold Delicious Beurre Blanc – This French Butter Sauce was Spot On Portuguese Custard Tarts – The Hieronymites Got This Right Golden State Gazpacho – Cold Soup for a Long Hot Day Tonnato Sauce – Not Just for Cold Veal Anymore Fresh Raspberry Sauce – Easy and Effective Coney Island Knishes – St. Patrick’s Day Leftovers Edition Puffy Tacos – Part Three of the Taco Trilogy Avgolemeno Soup – Totally Epic Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat How to Make Tahini Sauce with Too Much Garlic "Instant" Mac and Cheese – Thinking Outside the Box New & Improved Chicken Parmesan – This is No April Fools Joke! Creamy Ricotta Pasta Sauce – Now 100% Cream-Free! Sweet Potato Soufflés – Even Easier Than Easy Samosadilla (Samosa Quesadilla) – Flat Better Cabbage Patch Halibut – Come On, Use Your Head Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish Demi-Glace: Part 2 – Half Again Grilled Greek Chicken – Happy St. Patrick’s Day! Chicken à la King – Only in America Bluetons (Blue Cheese Croutons) – Trademark Pending Korean Barbecued Rack of Lamb – That Other Rack of Ribs Ropa Vieja (Cuban Beef) – Back Off, Marie Kondo! Homemade Beef Jerky – A Real Convenient Store Homemade Flatbread – If You Have Flour, You Have Bread Flaxseed Crackers - Meet the “Flackers” Meatball-Stuffed Garlic Bread Sliders – A Hole Lot of Awesome Baking Bacon for the Perfect BLT Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science Béarnaise Sauce – Maybe My Favorite ‘Aise Apple Butter – Everything Apple Sauce Wishes It Could Be Grilled German Potato Salad – Warming Up to a Great Summer Side Dish Homemade Dill Pickles – Naturally Fermented, Whatever That Means Creamy Chicken Toast – A Recipe and a Reminder Sausage Mushroom Chicken – Don’t Let the Name Fool You Lemon Poppy Seed Scone with Fresh Strawberry Glaze – These Passed the Test…Will You? “One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes
