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Some argue that Cornell chicken, a straightforward recipe devised by a university professor 75 years ago, stands as the earliest documented barbecue chicken recipe. Whether grilling your poultry over a cast-iron skillet or directly on a gas or pellet smoker, this uncomplicated marinade is easily prepared in substantial amounts and deserves consideration for your cooking repertoire. This classic recipe showcases the best in barbecue chicken.
Although Upstate New York might be more renowned for its apple orchards than applewood-smoked meats, one notable recipe is considered the first formally documented barbecue chicken preparation.
Originally published by Cornell’s Robert C. Baker, a professor of poultry and food science with a passion for cooking, Cornell chicken relies on fundamental food science principles and has attained iconic status in the region.
Creating Cornell chicken requires only bone-in chicken pieces, apple cider vinegar, cooking oil, common spices or a poultry spice blend, along with a suitable cooking apparatus, ideally hot coals. However, results nearly as good can be achieved using either a hot skillet or an air fryer.
What Makes Cornell Chicken Special?
According to many, Baker essentially authored the definitive guide to barbecue chicken following extensive recipe trials in the 1950s. Dissatisfied with the perceived lack of flavor in American dishes, he formulated this recipe to facilitate serving delectable food in significant quantities at large gatherings.
“Cornell chicken,” as it’s popularly known, is refreshingly simple and remains among the most praised chicken marinades and cookout recipes. It is commonly available at dining establishments, particularly in the upstate New York area where Cornell University is situated, as well as at family picnics, food festivals, and other celebrations nationwide.
What Distinguishes Cornell Chicken?
A unique aspect of Cornell chicken lies in its use of a beaten egg, which creates a creamy coating enabling the chicken skin to achieve crispiness without burning. Additionally, poultry seasoning is incorporated for flavor enhancement, while vinegar contributes tanginess and aids in marinade penetration.
If you want to know how to prepare Cornell chicken, it’s a breeze — just utilize five simple ingredients and employ a cooking technique akin to conventional barbecue chicken. This vinegar-based chicken marinade bears more resemblance to Carolina-style barbecue than to the sweeter Kansas City or St. Louis varieties. Baker suggests using a charcoal grill to prevent erratic flames from unevenly cooking the skin.
How to Prepare Perfect Cornell Chicken
Ingredients
- Bone-in chicken pieces
- 1/2 cup vegetable oil
- 1 cup apple cider vinegar
- 1.5 teaspoons poultry seasoning
- 1 beaten egg
- Salt and pepper, to taste
Directions
- Step 1: Whisk the egg. Incorporate oil and whisk once more.
- Step 2: In a bowl, combine all ingredients and whisk thoroughly.
- Step 3: Add chicken pieces and mix to ensure even coating. Refrigerate for a minimum of three hours, or up to 24 hours.
- Step 4: Position coated chicken on a grill at medium-high heat (charcoal is Baker’s preference) or a hot cast-iron skillet, reserving any leftover marinade.
- Step 5: Cook for approximately 15 to 20 minutes, turning and basting the chicken with reserved sauce every five minutes. Initial basting should be light, increasing in intensity towards the end of the cooking phase.
- Step 6: Continue cooking until the internal temperature reaches 160 degrees Fahrenheit.
Can Cornell Chicken Be Made in an Air Fryer?
Yes, it can. Half of the batch was prepared in an air fryer, while the other half was cooked over a hot flame, as Baker originally intended. Both approaches yielded satisfactory results. The grill imparted a somewhat more caramelized char, whereas the air fryer proved quicker and easier to clean.
What Type of Chicken Is Suitable for Cornell Chicken?
Baker’s original directions specify broilers (small whole chickens); however, this recipe is adaptable to any bone-in chicken with skin. Although boneless, skinless chicken can be used, it will not achieve the sought-after crispy skin that is typical of Baker’s Cornell chicken recipe.
Intriguingly, certain forum participants have experimented with Cornell chicken on wings and experienced near-instantaneous success. One user on the r/Wings subreddit shared their successful attempt at Cornell chicken wings, replicating the basic six-step method from Baker’s original recipe.
If you’re not inclined to prepare this marinade from scratch, here are some highly-recommended bottled barbecue sauces worth considering.
Cornell Chicken FAQs
What is the most important ingredient for Cornell chicken?
Apart from the evident ingredient — bone-in chicken — apple cider vinegar is arguably the most vital component in the Cornell chicken marinade. It introduces a distinctive “tang” and complex flavor that characterizes Robert Baker’s original BBQ recipe. The addition of egg also allows for a desirable crisping of the skin, which adds a satisfying texture.
Investigating online discussions about Cornell chicken revealed several accounts on the r/Wings subreddit asserting that Chiavetta’s Barbecue Marinade is rooted in the Cornell chicken recipe, providing a commendable store-bought substitute marinade delivering comparable results.