Statler chicken is a unique and delicious cut of chicken that offers the perfect blend of visual appeal crispy skin and tender, juicy meat. This specialty cut is not as well known as chicken breasts or thighs, but it’s gaining popularity in higher-end restaurants and among adventurous home cooks.
In this article, we’ll take a deep dive into statler chicken – what it is, why you should cook it how to prepare it perfectly, and some serving suggestions. After reading you’ll be ready to seek out this prized cut at your local butcher shop or specialty market.
What Exactly is Statler Chicken?
Statler chicken refers to a bone-in, skin-on chicken breast with the first joint of the wing still attached. It’s meticulously cut and trimmed to resemble a lollipop shape.
It goes by several other names including airline chicken breast, Frenched breast, or chicken supreme. But true statler chicken is distinguished by the inclusion of that wing joint, which provides more flavor and a built-in handle for eating.
This specialty cut was named after the historic Statler Hotel in Boston and gained fame on restaurant menus before becoming available for home cooks.
Why Choose Statler Chicken Over Regular Breasts?
There are several advantages to cooking with statler chicken rather than plain boneless, skinless chicken breasts:
-
Built-in portion control since pieces are uniform in size
-
More flavorsome due to the bone and skin
-
Striking presentation with the lollipop shape
-
Crisp skin and tender meat in each bite provides enjoyable contrast of textures
-
Overall a more rewarding, upscale eating experience
For only a small premium in price over commodity chicken, statler chicken delivers superior results. It’s especially rewarding for special occasion dinners or when you want to impress guests.
How to Cook Statler Chicken Perfectly
Achieving crispy browned skin without overcooking the lean meat can be tricky. Here are some top techniques:
Pan-Searing
This high-heat method works well for developing a sear-iously crispy skin. Pat the chicken dry and season generously with salt, pepper and spices. Heat oil in a heavy skillet until very hot. Place chicken skin-side down and cook for 6-8 minutes until the skin browns. Flip and cook 4-6 more minutes until 165°F internal temperature.
Roasting
For a hands-off approach, roast statler chicken on a rack set over a baking sheet at 400°F for 25-35 minutes until cooked through. Basting with pan juices helps crisp the skin.
Grilling
The smoky flavor of the grill is perfect for chicken. Cook skin-side down over medium heat for 6-8 minutes with the lid closed. Then flip and finish cooking until 165°F. Watch for flare-ups.
Sous Vide
For ultimate precision, sous vide at 145°F for 1-2 hours before searing. This tenderizes the meat while pasteurizing.
Finishing Touches
Let the chicken rest 5-10 minutes before cutting to allow juices to redistribute. Brushing with butter or oil at the end also boosts skin crispiness.
Serving Suggestions and Pairings
Statler chicken is versatile enough to complement many flavors:
-
Herbs and spices: rosemary, thyme, garlic, oregano work well. Also try chili powder, paprika, cumin, curry.
-
Sauces: pan sauces, wine sauces, creamy mushroom or Dijon sauces.
-
Sides: roasted veggies, mashed potatoes, rice pilaf, pasta salad.
-
Global flavors: Italian – basil, lemon, Parmesan; Mexican – cilantro, lime, chili; Indian – garam masala, cumin, yogurt.
With its built-in handle, statler chicken also shines in finger-food appetizers. Slice into strips or chunks and skewer for easy pick-up.
Frequently Asked Questions
Statler chicken may be new to you. Here are answers to some common questions:
Is statler chicken always organic/free-range?
No, the cut can be from conventionally raised chicken. Check labels if it matters.
Can I make it from a whole chicken?
Yes, it just requires skilled knife work to remove the breast with wing attached. Watch tutorial videos to learn.
Is it much more expensive?
Slightly higher than regular chicken breast – expect to pay about $2 more per pound.
Does it cook differently?
Yes, the bone and skin affect timing. Follow methods that crisp the skin without overcooking.
Where can I buy it?
Specialty butcher shops or gourmet grocers like Whole Foods. You may need to special order it.
Can I freeze it?
Yes, wrap tightly in plastic and freeze up to 2-3 months. Thaw in refrigerator before cooking.
Airline Chicken Recipes To Try
Craving tasty, fuss-free, healthy chicken breast recipes? Look no further than these instant pot chicken tacos. Succulent chicken breasts are cooked to perfection in a zesty blend of spices, shredded and piled high on warm tortillas. Top with your favorite fixings like shredded lettuce, diced tomatoes and a dollop of cool sour cream for a satisfying handheld feast. This dish is both quick and easy to make, thanks to the magic of the Instant Pot. You can have a delicious and healthy meal on the table in no time, making it perfect for busy weeknights.
How To Cut an Airline Chicken Breast
While you can certainly purchase pre-cut airline chicken from specialty butchers or upscale grocers, theres something incredibly satisfying about tackling this task yourself. With a sharp boning knife and a little elbow grease, you can transform a whole chicken into a platter of impressive airline breasts — and score some bonus wings and carcasses for future recipes you might create.
- Start by stretching out the wing to expose the skin around the drumette. Place your knife near the center of the drumette and slice through the meat, skin and tendons until you hit the bone. Rotate the chicken, keeping your knife in the same position, until youve cut around the bone.
- Next, grab the wing tip and bend it backward firmly; it should pop right off, leaving a clean bone protruding from the breast. Repeat this process on the other side and youll have two gorgeous airline chickens ready for cooking.
- To remove the breasts from the carcass, place the chicken on its back and insert your knife into the breast meat, hugging the breastbone closely. Use short, shallow strokes to separate the meat from the bone, letting gravity do most of the work. Once the breast is free, twist the wing joint until you can locate and sever any remaining connective tissue, fully detaching the breast.
While it may seem daunting, breaking down a whole chicken into airline chicken cuts is a rewarding culinary skill. Not only will you impress your dinner guests, but youll also save money and minimize waste — a win-win for any home chef.
If youd prefer to leave the butchery to the professionals, consider signing up for cooking classes near you where youll learn valuable lessons and have fun in the process. Better yet, experience the fun right in the comfort of your kitchen by joining online cooking classes to learn from the experts. via Canva