Airline chicken

Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.[1] The cut is also known as a frenched breast.[2] It is also known as "statler chicken", a name which originated from the Boston Hotel Statler, built in 1927 by E.M. Statler.[3] A chicken dish stating it is "Statler" means it is a breast of chicken with the drumette still attached. It can be accompanied by any type of sauces or side dishes.

See also


  1. "Do Try This at Home". Chicago Tribune.
  2. Schneller, Thomas (2010). Poultry: identification, fabrication, utilization. Clifton Park, NY: Delmar, Cengage Learning. p. 40. ISBN 1435400380.
  3. "Statler chicken" Retrieved 2010-12-01
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