Discover Airline Chicken: The Mile-High Dish That Brings Back the Glamour of Air Travel’s Golden Age

Airplane meals often leave much to be desired. If you think about some of your most memorable meals, it's unlikely that any of them were served in-flight. However, flying used to offer a dining experience worth looking forward to.

On recent flights, I’ve survived on Biscoff cookies and coffee. During layovers, I scouted for a cold drink and a Chick-fil-A. Flying and eating can be challenging, but it wasn’t always that way. One Dinogo member fondly recalls flying in their 'Sunday best,' complete with real knives, forks, and actual plates. And the centerpiece of those meals was often a classic dish known today as airline chicken.

While we may never experience the golden era of air travel, where flying was a carefree luxury and no ID was required, we can still recreate one of the iconic dishes from that era. Chef John, inspired by the opulence of the past, has crafted a recipe for airline chicken that brings back the nostalgia of those sky-high meals.

If you’ve ever enjoyed airline chicken or simply want to try a meal that’s become a thing of the past, this recipe is the perfect way to relive that lost culinary tradition.

What Exactly Is Airline Chicken?

According to Chef John, 'Airline chicken was created out of necessity.' With in-flight meals needing to be prepared well in advance, airlines developed a special chicken breast cut that would remain tender and juicy, unlike regular cuts that dry out during long storage. The result is a surprisingly moist, flavorful chicken breast that exceeds expectations.

This unique chicken cut includes the drumette, the top part of the wing, which makes it easier to enjoy with your hands while seated on an airplane. The main distinction of airline chicken is that it combines the chicken breast with part of the wing, giving it a distinct presentation.

You won't easily find this specific cut at your local grocery store, so you may need to prepare it yourself or ask a skilled butcher to provide it. Fortunately, Chef John shares plenty of tips on how to make this cut using a whole chicken.

One of the great things about airline chicken is how easy it is to prepare ahead of time and store in the fridge for later use. Simply season the chicken as usual, then store it in a zip-top bag or airtight container, and it will stay fresh for one to two days, ready to cook whenever you need it.

How to Prepare Chef John’s Airline Chicken

This recipe isn’t too difficult, but it might pose a challenge if you’re not familiar with butchering a chicken. As with cooking in general—and especially with butchering—I always say, 'Slow is smooth, and smooth is fast.'

This recipe is packed with flavorful herbs, seasonings, and butter. In fact, it includes what Chef John refers to as a 'double butter sauce.' You’ll baste the chicken in butter and then use the pan drippings to create a rich, delicious sauce.

This chicken dish is simple to prepare, requiring just one pan for both cooking the chicken and making the sauce. If you prefer, you can start cooking the chicken on the stove and finish it in the oven. Just ensure the chicken reaches an internal temperature of 165°F (73°C).

Begin by cutting the chicken as the recipe instructs, creating the airline cut with both the chicken breast and drumette.,Next, follow Chef John’s tip to elevate the flavor: He suggests removing the tenderloin, a small piece often found on the underside of the breast, which is typically used for tenders or nuggets. Season the tenderloin with olive oil, kosher salt, black pepper, herbes de Provence, and cayenne. Gently lift the skin of the chicken breast and tuck the seasoned tenderloin underneath. This trick seasons the chicken from the inside out.,Heat oil in a pan over medium-high heat and cook the chicken breasts skin-side down for about 6-7 minutes. Then, reduce the heat to medium, flip the chicken, and cook for an additional 7-10 minutes. Add butter and herbs to the pan, basting the chicken as it cooks.,Once the chicken is done, remove it from the pan and prepare the sauce. Pour chicken stock into the pan, increase the heat, and bring it to a boil. Finish by whisking in more butter to thicken the sauce, then pour it over the chicken.

Community Tips and Compliments

Other home cooks are raving about this recipe! See what tips and feedback they have to share.

• “Thanks for bringing back an old memory! It has been years, but I used to make these about 50 at a time when I went to chef school for the food line, but with a red bell pepper sauce back in '95-'97,” says reviewer Rick Gosnell. “They always sold out! And you can use the wingbone as a handle!”
• “I’ve been purchasing the cut from the chef at our county club for the past several months. It’s my favorite cut of chicken,” says reviewer Christy Schafer. “I reduce chicken stock and add 1/2 cup dry white wine to pan sauce. Makes a beautiful presentation at a dinner party. I will add cayenne next time. Thanks for bringing back my favorite cut of chicken!”
• “Definitely watch the video,” says Jolene Gunn Baughman, which is attached to the recipe. “I watched after the fact and butchered my first chicken! But the video makes it clear, simple and is VERY entertaining. Love this recipe as is.”