When it comes to making chicken for dinner, my mom and I don't agree. You see, I love chicken thighs because they're juicy and flavorful. My mom, on the other hand, loves chicken breasts and is always less than impressed at the suggestion of having chicken thighs.Little did I know that Martha Stewart would be the one to fix one of my household's biggest divides, though maybe I shouldn't be surprised. You see, I came across a post about airline chicken on Martha's site, and it has been the fix we’ve needed in this house all along. It’s the key to crispy, juicy chicken breasts, which I didn’t even think was possible.Airline chicken, which is a specific cut of chicken, is chic but simple (which is very Martha-style) and might make you rethink what you thought you knew about this fan-favorite poultry. Here’s the rundown of how Martha Stewart forever changed chicken breasts for me and how to make this juicy, delicious dinner at your house.Related: The Genius Chicken Thigh Trick We Wish We’d Known About Sooner?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Is Airline Chicken Breast?
This very specific cut isn't something that you'll find in the butcher counter of every grocery store. If you're looking for an airline chicken breast, your best bet is to call your local butcher shop to see if they carry it. If they don't, you can special order it. The upshot? If you have your heart set on airline chicken breast, you're probably going to need to plan ahead.Related: The Surprising Trick for Tender Chicken Breast Every Time
Tips and Tricks for Perfectly Crisp Skin and Juicy Chicken Meat
What I’ve learned from years of trying out recipes and kitchen tricks from Martha Stewart is that attention to the small details is everything. For example, one specific note that's shared is the importance of patting the chicken dry to absorb excess moisture, which is key to getting the skin nice and crispy. Another tip offered in the post is to let the chicken sit out on the counter for about 30 minutes before cooking it. This helps avoid a very common mishap when cooking chicken breasts. When the chicken is super cold, what tends to happen is that the outside overcooks before the inside of the chicken is done cooking.Related: Ina Garten Delivers the Roast Chicken of Your Dreams in This Super Simple Recipe
How To Make Airline Chicken Breasts, According to Martha Stewart
Overall, what I appreciated most was the attention to detail. Patting the breast completely dry is a game-changer. I also didn’t see many other places that recommend letting the chicken sit on the counter and come to temperature a bit before cooking. This method was a great introduction to airline chicken breast for beginners.
I mentioned it earlier, but I was also a bit thrown off by the instructions to place the chicken skin-side up first in the skillet. That initial sear while the skillet is piping hot is so crucial to super crispy skin.
Related: I Tried Martha Stewart's One-Pan Lemon Chicken With Spinach & Artichokes, and an Ingredient Swap Made All the Difference
How To Make Airline Chicken Into a Full Meal
Remove the chicken to a plate and while it's resting, bring the drippings to a low boil. Add some finely chopped shallots (if you have them), cook until softened, then add some minced garlic and cook until softened. Let the drippings reduce by about half, then whisk in some cold butter. Simmer on low until the sauce coats the back of a spoon. Season to taste and serve with your airline chicken.
You can also go in a potato-y direction, which is always a strong move. You could try French onion soup mix roasted potatoes or Italian nonna-approved potato cakes, known as torta di patate. I could also seriously get behind some roast veggies with halloumi a la Hugh Jackman, or even the viral baked salad from Justine Doiron, founder of Justine Snacks.
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Related: I Tried 6 Grocery Store Rotisserie Chickens and the Winner Totally Shocked Me
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