Hearing the term 'airline chicken breast', one might assume it refers to a bland meal served during a long-haul flight. However, it actually denotes a specific cut of chicken that incorporates both the breast and wing. This piece is renowned in culinary circles as Statler chicken breast or chicken suprême, and it's a favorite in exceptional dishes like Skillet-Roasted Chicken with Spring Vegetables or the refreshing Chicken Breasts with White Wine Pan Sauce, Crème Fraîche, and Spring Herbs.

In a culinary world where chicken is commonly seen as a budget-friendly, safe, and even a tad boring meal option, the airline chicken breast stands out with its delectable crispy skin and flavorful meat. As someone who was initially hesitant to serve chicken as one of the main dishes at my wedding, my perception changed entirely when the caterer assured me it would be airline chicken breasts on the menu. This wasn't just your average chicken - this was gourmet chicken.

Contrary to its name, you're unlikely to be served airline chicken breast while soaring through the sky in economy class. However, that wasn't always the case. Legends suggest that this particular chicken cut acquired its nom de plume due to its convenient structure; the attached drumette allowed in-flight passengers to grasp and consume the chicken even within the confined spaces of an aircraft cabin. Some argue the cut merely mirrors the silhouette of an airplane, hence the playful moniker.

Procuring an airline chicken breast at your local grocer may prove challenging, but you can easily and more economically prepare it at home. To do this, start with a whole chicken weighing between three and four pounds. Lay it breast-side up on a chopping board and, using a sharp chef's knife or boning knife, begin to extract the wing, cutting through the joint where the wing ties into the drumette. Twisting the wing will help to expose the bone fully. Next, to separate the breast, cut as close as possible to the breastbone using quick, smooth strokes to ensure minimal meat waste. Once done, you can proceed to dissect the rest of the chicken, saving the carcass for crafting chicken stock later.

The simplest method to cook an airline chicken breast involves a stove and a skillet. Drizzle one to two tablespoons of oil in a heavy-bottomed skillet placed over medium heat. Wipe down the chicken with a tissue and evenly season both sides with kosher salt and freshly crushed black pepper. Position the chicken skin-side up in the pan and let it seethe until it turns a golden brown and detaches from the pan naturally, roughly 15 minutes. Flip and continue cooking until the skin is uniformly seared and a thermometer inserted into the breast's densest part reads 165℉. Adding a dollop of butter and a squirt of fresh lemon juice will help forge a fast pan sauce and deglaze the pan, dislodging all those tasty, caramelized bits.