Airline chicken

Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. The cut is intended to contribute to the presentation of the final dish by providing visual interest.

The name of the cut is variously attributed to the shape resembling an airplane wing or that, because the exposed bone could be used as a handle to pick up the entire piece and eat it out of hand, it made it easier to eat in-flight. It is typically a specialty cut.

The cut is also known as a '' Frenched breast'', due to the end of the wing bone being trimmed or Frenched or chicken supreme. It is also known as Statler chicken, a name that originated from the Statler Hotel Boston, built in 1927 by E.M. Statler.

Airline chicken, also known as "chicken supreme" or "airline breast," is a popular dish served on various airlines around the world. It is characterized by a boneless, skin-on chicken breast that is typically seasoned and cooked to perfection. While this culinary term has become widely recognized, its association with Pan American World Airways, commonly known as Pan-Am, has sparked curiosity and speculation among enthusiasts of aviation and gastronomy.

Pan-Am, a pioneering airline that operated from 1927 to 1991, played a significant role in the development and popularization of airline chicken. During the "golden age of air travel" in the mid-20th century, Pan-Am gained a reputation for its exceptional in-flight dining experience. The airline was renowned for its commitment to providing high-quality meals to its passengers, often surpassing the culinary standards of the era.

One of Pan-Am's signature dishes was the airline chicken, which was specially designed to meet the challenges of in-flight meal service. The dish was meticulously crafted to ensure that it could be prepared and served efficiently, while still maintaining its flavor and appeal at high altitudes. The boneless chicken breast, with the skin left on for added moisture and flavor, was carefully portioned and seasoned to deliver a satisfying meal to passengers.

Pan-Am's dedication to culinary excellence led to the widespread adoption of airline chicken by other airlines. As the aviation industry expanded and air travel became more accessible, many carriers sought to emulate Pan-Am's success by offering comparable dining experiences to their passengers. Thus, airline chicken became a staple on menus worldwide, symbolizing the legacy of Pan-Am's commitment to in-flight cuisine.

While Pan-Am played a pivotal role in popularizing airline chicken, the dish itself predates the airline's existence. The term "airline chicken" is believed to have originated from the practice of serving a similar chicken dish to first-class passengers on early passenger flights, even before the advent of commercial aviation. However, Pan-Am's prominence and influence in the aviation industry undoubtedly contributed to the dish's recognition and association with the airline.

Today, airline chicken continues to be served on numerous airlines, albeit with variations in preparation and presentation. It remains a testament to the rich history of in-flight dining and the enduring legacy of Pan American World Airways, forever entwining the concept of airline chicken with the golden era of air travel.

See also

* List of chicken dishes

References

American chicken dishes

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