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?
Have you ever heard of airline chicken breasts? Neither had I until recently. It refers to a cut of skin-on chicken breast with the drummette (part of the chicken wing) still attached. It’s very similar to the "Frenched chicken breast," where the bone of the drummette is scraped clean and left exposed for an elegant presentation. In both variations, the chicken breast retains its moisture far more than your average chicken breast because the skin and drumette bone act as a protective barrier, preventing excessive moisture loss while cooking. The name "airline chicken" stems from this cut’s popularity on airlines in the 1950’s and 60’s. It was perfect for serving on flights because you could simply pick it up by the drummette and take a bite, instead of accidentally elbowing your neighbor while trying to use a knife and fork in a cramped airplane seat. Related: My Husband Cracked the Code to the Juiciest, Most Flavorful 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
Preheat the oven to 375°. Then, as we discussed, you want to pat the chicken completely dry. Heat up a cast-iron or stainless steel pan on the stovetop and drizzle in some olive oil. Place the chicken in the hot pan and let it cook for about 3 minutes before flipping it over onto the other side for another 3 minutes or so. You’ll then transfer the skillet to the preheated oven and let it cook until it reaches an internal temperature of 165°. Just like that, you’ve got juicy, succulent chicken that feels like a dish you’d get at a fancy restaurant.Related: Giada's Chicken Piccata is Weeknight Dinner Perfection
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.
The one thing I was really surprised not to see mentioned was seasoning. Seasoning is such a major component when it comes to delicious chicken, so it seemed like a bit of a glaring omission from the post.
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.
Overall, despite a few necessary tweaks, Martha Stewart's method absolutely succeeded in making an airline chicken breast fan out of me.
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
Once you've dialed in your airline chicken breast technique, it's time to round out the meal. First, the pan drippings should absolutely not go to waste! You have the foundation for a delicious gravy or pan sauce right there in front of you.
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.
The chicken and sauce are key components—now it's time to add a side dish or two. You can keep things super simple with roasted or steamed veggies (broccoli, cauliflower or carrots come to mind).
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.
It’s hard to go wrong here, so even keeping things super simple with a Caesar salad on the side is going to make for a dinner that feels special.
Up Next:
Related: I Tried 6 Grocery Store Rotisserie Chickens and the Winner Totally Shocked Me
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