Chicken has a versatile taste that loved by people of all ages! There are families who look for a difference in their cooking style as they are cooking chicken several times in a week.
The Airline Chicken Breast Recipes in this case can bring variety in your roasting and presentation style.
As we cook chicken many times in the week, many people definitely will like this simple and easy way of making chicken for the family.
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How to Make Homemade Airline Chicken Breast?
Before you start, you must know that it requires lots of cutting and slicing while you choose this specific recipe of Airline Chicken at home.
This can be also named as Statler Chicken or Airline Chicken for its distinguished cutting and cooking style. The breasts have a cool look with the drumette attached to the boneless meat!
This recipe requires few ingredients for seasoning and comes up with a tasty but simple sauce from a combination of chicken broth and butter. Let’s grab the ingredients from the grocery and jump for the airplane chicken recipe.
Ingredients that You Need to Make Airline Chicken Breast Are:
Chicken, Whole One
Olive Oil, One Splash
Salt, Kosher One or as Desired
Black Pepper, Freshly Grind
Herbs De Provence, 1/8 Tea Spoon
Cayenne Pepper, ¼ Teaspoon
Olive Oil, One Table Spoon
Melted Butter, 1.5 Oz., Portioned
Rosemary, One Healthy 2 Inch Stem
Thyme, Fresh and Just Two Stems
Chicken Stock, 4 Oz. or More
Method of preparing Homemade Airline Chicken Breast Step by Step:
Cut the chicken where joints are identified after touching and press the knife through the bone gaps. Slice out the breasts and thighs.
Find pieces along the breast bones and take out desired pieces along the bones on the breast. Slice out the breasts from the bones.
Take out the breasts from the carcass of the whole chicken with the sharp edge of a knife. Insert the knife through the cartilage and detach the breast with wing attachments.
Trim the extra fats and separate the tenders. Marinate with all fresh seasonings and dash of olive oil. For better result keep it marinated in the fridge for overnight.
Make space inserting your finger gently under the skin of the breasts. Detach the meat pushing the finger on the joint next to the wings. Smoothly set one tender under the skin and place it in the middle.
Stretch the skin smoothly that it can cover the part again. Rub kosher salt on the top.
Take a frying pan and warm up one tablespoon of olive oil. Keep the pan on a moderate heat. Fry the chicken breasts keeping the skin-side on the bottom.
Brown the downsides, no longer than 8 minutes on medium heat. Change the sides. Lower the stove a bit. Fry as long as you don’t see any pink meat inside.
It will take more 8 to 9 minutes on medium-low heat. Now, pour .5 oz. butter and all the herbs. Drip melted butter on the pieces while cooking. If they look glossy brown just take them off from the pan.
Add the chicken broth on the hot pan. Need for heat at this stage. Boil for a while. Look for the correct thickness of the gravy. It might take two to three minutes boiling.
Turn off the stive and pour some more butter in the hot gravy. Whisk well that the butter gets combined with the gravy. Balance the spice and salt finally.
While serving, cut each chicken breast pieces into three more slices. Pour the hot sauce on top and enjoy!
How to Make Pan Seared Airline Chicken Breasts:
This is a simple way to roast your chicken on a heavy bottom pan. It needs medium heat and patience while frying without burning the breast. Let’s see, what ingredients we need to prepare this roasted airline chicken breasts.
Ingredients Need for Pan Seared Airline Chicken Breast:
Chicken Breasts, 4 Pieces
Sea Salt, 1 Teaspoon
Black Pepper, ¼ Teaspoon
Olive Oil, 1.5 Oz.
Minced Garlic, 1 Teaspoon
Shallot, Diced, 1 Tablespoon
White Cooking Wine, One Cup
Chicken Broth, Half Cup
Butter, Two Tablespoons, Portioned
Chopped Parsley, Half Tablespoon
Chopped Thyme, Half Table Spoon
Method of preparing Homemade Pan Seared Airline Chicken Breast Step by Step:
Take the breast pieces and rub the salt and pepper evenly on the both sides.
Fry the breasts on medium flame with olive oil. Flip the sides. Cook until the breasts turn glossy brown. It will take no more than 9 to 10 minutes Cook at 162 degree F to keep the chicken moist. Keep aside wrapping in the foil that internal temperature can increase from 162 degree to more.
Fry the aromatics, and add the chicken broth. Cook using a wooden spoon scraping the ingredients from the bottom of the pan. Pour melted butter.
Put back the chicken breasts on the pan. Drip the sauce on the roasted breasts. Cook more 7 to 8 minutes or until gets cooked well. Serve the roasted breasts with the buttery sauce on.
This Chicken Breast Recipes are the simplest way of roasting chicken on the pan! However, one might be scared thinking about cutting more accurately as this requires some skill in taking out the exact pieces.
The good news is some grocery stores have them on request. Grab your desired spices and season your pan seared airline chicken breast and surprise your folks.
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