A Cornell professor has invented what might just be the best barbecue chicken recipe ever

Philosophy on the question of whether the chicken or the egg came first (it’s the egg of several hundred million years) that’s all well and good, but it won’t help to obtain dinner on the tableFor the best barbecue of your life, you’ll need chicken And an egg, accompanied by some apple cider vinegarsimple poultry seasoning, oil and a hot grill.

I’m talking about Cornell Chicken, an iconic summer grilling recipe based on food science and developed by inventor and Cornell University professor of food and poultry, Dr. Robert C. Baker.

Baker is widely credited with writing the proverbial book on barbecue chicken after testing numerous recipes in the 1950s. “Cornell chicken,” as it’s known today, is simple but remains one of the most beloved chicken marinades and barbecue recipes. You’ll find Cornell chicken served in restaurants, especially in upstate New York where the university is located, at family picnics, and at food fairs and festivals across the country.

Cornell Chicken is backed by science and combines an unusual element, a beaten egg, to add a creamy layer and leave the chicken skin crispy without burning. It also contains poultry seasoning for a more intense flavor and vinegar to add a tangy touch and help the marinade penetrate the flesh. Most recipes succeed when they are balanced or “bloom,” and Cornell Chicken is a great example of simple elements coming together to form a perfect union.

If you’re wondering how to make Cornell chicken, it’s easy: It uses just five ingredients and a cooking method similar to traditional barbecue chicken. This chicken marinade is vinegar-based, so it’s more Carolina-style than the sweet styles of Kansas City or St. Louis. Baker suggests using a charcoal grill to keep the unwieldy flames from cooking the skin unevenly.

How to Make a Perfect Cornell Chicken

Ingredients:

• Bone-in chicken pieces
• 1/2 cup vegetable cooking oil
• 1 cup apple cider vinegar
• 1.5 teaspoons poultry seasoning
• 1 beaten egg
• Salt and pepper to taste

Directions:

• Step 1: Beat the egg. Add the oil and beat again.
• 2nd step:Whisk together all ingredients in a bowl.
• Step 3:Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours.
• Step 4: Place the coated chicken on a medium-high grill (Baker suggests charcoal) and reserve any leftover marinade.
• Step 5: Cook for 15 to 20 minutes, turning and basting the chicken with the remaining sauce every five minutes. Basting should be light at first and become more intense towards the end of cooking.
• Step 6: Cook until internal temperature reaches 160 degrees F.

Can you make Cornell chicken in an air fryer?

Yes, and I did. I put half of my batch in the air fryer and the other half on a hot flame as Baker intended. Both methods worked well. The grill gave me a slightly more caramelized char while the air fryer was faster and there was less cleanup to do.

Can you use any type of chicken for Cornell Chicken?

Baker’s original recipe calls for broilers (small, whole chickens), but this recipe can be applied to any bone-in, skin-on chicken. You can use boneless, skinless chicken, but you won’t get that coveted crispy skin that Baker’s Cornell chicken recipe achieves perfectly.

If you don’t feel like making this sauce, here are the best bottled barbecue sauces we’ve tried.