What is Air-Chilled Chicken and Why You Should Try It

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Want the secret to tastier chicken? Air-chilling! This process results in tender, juicy meat while keeping the natural flavor intact. Keep reading for our chicken eatin’ wisdom and why you need to taste the difference of air-chilled chicken.

What is Air-Chilled Chicken and Why You Should Try It

What is Air-Chilling?

In chicken processing, birds must be quicky brought below 40°F after feather removal. There are two methods to do this: cold water bath; and air-chilling. The industry standard is immersing the chicken in a cold-water bath. With this method, some of that water is absorbed into the chicken, compromising its flavor and texture.

In contrast, air-chilled chickens are individually chilled with air – instead of water – over the course of about three hours. The birds are moved through temperature-controlled chambers where purified air slowly cools them, maintaining tenderness and avoiding waterlog.

Why Air-Chilled Chicken Tastes Better

Air-chilled chicken is the key to tastier meat! The slower, air-chilling process is more effective at tenderizing and providing a more natural chicken flavor. It’s also safer, with less chance of bacteria spread.

When you purchase air-chilled chicken, you’re getting 100% meat. No extra water that occurs with cold-water processing, compromising the flavors and texture of the meat. Air-chilling delivers the pure, natural flavor and juiciness of chicken as nature intended.

Experience Air-Chilled Butcher’s Cut Chicken

Our new Butcher’s Cut Chicken Breasts are pure air-chilled. The chicken is extra-trimmed by master butchers to remove blemishes, fat, and blood spots. These steakhouse-style chicken breasts are thicker, juicier, and tastier with a more natural chicken flavor. You will love our new Butcher’s Cut Chicken… guaranteed!

How to Cook Air-Chilled Butcher’s Cut Chicken 

  • Grill: Preheat grill to medium-high. Clean and oil grates. Remove chicken from packaging, pat dry, and season as desired. Cook for 4-6 minutes per side until internal temperature is 165°F.  Check out our 5 tips for grilling perfect chicken.
  • Broil: Preheat broiler to high. Place oven rack 2-3 inches from broiler element. Remove chicken from packaging, pat dry, and season as desired. Place on broiler pan. Broil for 4 minutes per side, or until an internal temperature of 165°F is reached.
  • Oven: Preheat oven to 350 °F. Remove chicken from packaging, pat dry, and season as desired. Place chicken breasts on a lightly oiled oven proof baking sheet. Bake for 20-25 minutes, or until an internal temperature of 165°F is reached.
  • Pan Sauté: Remove chicken from packaging, pat dry, and season as desired. Place 1 T. of cooking oil in a nonstick skillet over medium high heat. Add chicken breasts to pan. Cook for 5-7 minutes per side, reducing heat to medium after flipping. Cook to an Internal temperature of 165°F. 

Once fully cooked, let the meat rest 5 minutes before slicing. Serve your juicy, delicious Butcher’s Cut Chicken Breast with an easy cooked vegetable or a potato side dish and finish with a decadent dessert for an incredible meal!

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What is Air-Chilled Chicken and Why You Should Try It

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