Airline chicken

The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless.

[1][2] The cut is intended to contribute to the presentation of the final dish by providing visual interest.

[2][3] The name of the cut is variously attributed to the shape resembling an airplane wing or that, because the exposed bone could be used as a handle to pick up the entire piece and eat it out of hand, it made it easier to eat in-flight.

[2][4] The cut is also known as a Frenched breast, due to the end of the wing bone being trimmed or Frenched,[5][2] or chicken supreme.

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