Airline chicken

Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tender attached, otherwise boneless.[1] The cut is also known as a frenched breast, due to the end of the wing bone getting trimmed.[2] It is also known as statler chicken, a name which originated from the Statler Hotel Boston, built in 1927 by E.M. Statler.[3]

Airline chicken with mashed potatoes, corn, green beans and a basil olive oil dressing

See also

References
  1. "Do Try This at Home". Chicago Tribune.
  2. Schneller, Thomas (2010). Poultry: identification, fabrication, utilization. Clifton Park, NY: Delmar, Cengage Learning. p. 40. ISBN 978-1435400382.
  3. "Statler chicken" www.Boston.com. Retrieved 2010-12-01


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