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...
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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!





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