Last Updated on November 18, 2025 by Kathay Lee

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How to Cut an Airline Chicken Breast: A Simple Guide

What Is an Airline Chicken Breast?

An airline chicken breast is a special cut of chicken. It has the breast meat still attached to the wing bone. This cut looks fancy and elegant.

Some people call it a “Frenched chicken supreme.” Others know it as “Statler chicken” or “airplane chicken.” All these names mean the same thing.

The wing bone stays on. But the meat around it is removed. This creates a clean, exposed bone. It looks like a handle.

Chefs love this cut for special dinners. It plates beautifully. The bone adds flavor during cooking.

Why Learn This Cut?

This cut has many benefits:

Restaurant quality at home – Your dish looks professional
More flavor – The bone adds taste while cooking
Juicy meat – The bone helps keep moisture in
Impressive presentation – Great for dinner parties
Worth the effort – Costs less than buying pre-cut

You can serve this with a pan sauce. Many restaurants do this. The result looks amazing on the plate.

Tools You Need

Gather these items before you start:

Sharp boning knife – A flexible blade works best
Cutting board – Use a large, stable one
Paper towels – For grip and cleanup
Kitchen shears – Optional but helpful

A sharp knife is key. Dull knives are dangerous. They slip easily.

Choosing Your Chicken

Start with good quality chicken. This matters for taste and texture.

What to Look For

Pick chicken that is:

Fresh or properly frozen
Pink in color
Free from odor
With skin intact

Some cooks prefer Jidori chicken. This is a premium breed. It has great flavor. The meat is tender. The taste is richer than standard chicken.

But any good quality chicken works fine. Look for organic or free-range options. These often have better texture.

Look for chicken with the wing still attached. You need the whole breast with the wing. Ask your butcher if you cannot find it.

Understanding Chicken Grades

Not all chicken is equal. Higher grades mean better quality.

Grade A chicken has:

No bruises or tears
Good meat coverage
Clean appearance
Proper shape

This grade works best for airline cuts. The presentation matters here.

Step-by-Step Cutting Instructions

Follow these steps carefully. Take your time. This gets easier with practice.

Step 1: Prepare the Chicken

Place the chicken breast on your cutting board. The skin side should face up. Pat it dry with paper towels.

Find where the wing connects to the breast. You will see a joint there.

Step 2: Locate the Wing Joint

Feel along the wing bone. Find the first joint. This is where the wing bends.

You will make your cut here. This joint is between the wingette and the drumette.

Step 3: Remove the Wing Tip

Use your knife or kitchen shears. Cut through the first wing joint. Remove the wing tip section.

Keep only the drumette attached. This is the part closest to the breast.

Step 4: French the Wing Bone

This step creates the clean bone look. Hold the wing bone firmly.

Scrape down the bone with your knife. Push the meat toward the breast. Remove all meat from the bone.

Use short, firm strokes. The bone should be completely clean. This is the French cut technique.

Step 5: Clean and Trim

Remove any remaining tendons. Trim excess fat if desired. Leave the skin on for cooking.

Check the breast bone area. Make sure the breast is still attached properly.

Your airline chicken breast is ready!

Cooking Your Airline Chicken

Now you can cook your beautiful cut. Here are the best methods:

Pan-Seared Method

This is the most popular way:

Season both sides with salt and pepper
Heat oil in a pan over medium-high heat
Place chicken skin-side down
Cook for 6-7 minutes until golden
Flip and cook another 6-8 minutes
Check the internal temperature reaches 165°F

The skin gets crispy. The meat stays juicy.

Oven-Roasted Method

For roasted chicken with less hands-on time:

Preheat oven to 400°F
Season the chicken well
Sear in an oven-safe pan first
Transfer to oven
Roast for 15-20 minutes

This method is great for multiple portions.

Making a Pan Sauce

A pan sauce elevates this dish. Make it right in the same pan.

Simple Pan Sauce Recipe

After cooking the chicken:

Remove chicken and keep warm
Add minced shallots to the pan
Pour in white wine or chicken stock
Scrape up the browned bits
Simmer until reduced by half
Add butter and herbs
Pour over chicken

This sauce recipe is easy. It takes only 5 minutes. The flavor is incredible.

Common Mistakes to Avoid

Learn from these common errors:

Mistake 1: Dull Knife

A dull knife makes this hard. It also makes it dangerous. Sharpen your knife first.

Mistake 2: Rushing the Frenching

Take time to clean the bone. A half-cleaned bone looks sloppy. Do it right.

Mistake 3: Removing Too Much Meat

Keep the breast meat intact. Only remove meat from the wing bone. Don’t cut into the breast.

Mistake 4: Overcooking

This lean cut dries out easily. Use a meat thermometer. Stop at 165°F.

Tips from Professional Chefs

These tips come from years of kitchen experience:

Chill the chicken first – Cold meat is easier to cut
Keep a damp towel nearby – Wipe your knife often
Save the trimmings – Use them for stock or ground chicken
Practice on cheaper cuts first – Build your skill before using premium chicken
Watch your angles – Cut away from your body always

Professional kitchens use this cut often. With practice, you will too.

Serving Suggestions

Present your airline chicken beautifully:

Place the chicken with bone pointing up
Add colorful vegetables on the side
Drizzle the pan sauce over top
Garnish with fresh herbs

This cut works for special occasions. Try it for:

Dinner parties
Anniversary dinners
Holiday meals
Date nights at home

Storage and Food Safety

Handle chicken safely:

Before Cooking

Keep chicken refrigerated until ready
Use within 1-2 days of purchase
Wash hands and surfaces after handling

After Cooking

Store leftovers within 2 hours
Keep in airtight containers
Use within 3-4 days
Reheat to 165°F

Never leave chicken at room temperature. Bacteria grow quickly.

Frequently Asked Questions

What is the difference between airline chicken and regular chicken breast?

An airline chicken breast has the wing bone attached. Regular chicken breast has no bones. The bone adds flavor and makes a nice presentation.

Can I use boneless chicken breast?

No. You need the wing attached to make this cut. Start with a whole chicken breast that includes the wing.

How long does it take to cut an airline chicken breast?

For beginners, expect 5-10 minutes per breast. With practice, you can do it in 2-3 minutes.

Do I need to remove the skin?

Keep the skin on. It protects the meat during cooking. It also gets crispy and adds flavor.

What temperature should I cook airline chicken to?

Cook to an internal temperature of 165°F. Use a meat thermometer to check.

Can I prepare these in advance?

Yes. Cut the chicken up to 24 hours ahead. Store covered in the refrigerator.

Is airline chicken the same as chicken supreme?

Yes. These terms are often used interchangeably. Both refer to the same cut with the wing bone attached.

Why is it called “airline” chicken?

The name comes from its elegant presentation. It was often served in first-class airline meals decades ago.

Final Thoughts

Learning to cut an airline chicken breast is rewarding. This skill impresses guests. It saves money compared to buying pre-cut.

Start with good quality chicken. Use a sharp knife. Take your time. Follow the steps carefully.

The first attempt may feel awkward. That is normal. Keep practicing. Soon this cut becomes easy.

Serve your airline chicken with a simple pan sauce. Add roasted vegetables. You have a restaurant-quality meal at home.

This technique shows your cooking skills. It turns a simple chicken breast into something special. Your family and friends will be impressed.

Now you have all the knowledge you need. Get in the kitchen. Try this cut. Enjoy the delicious results!

How to Cut Airline Chicken Breast | Easy Guide