My Favorite BBQ Chicken Recipe Isn't New. It's a 75-Year Old Cornell Classic - CNET

Winter is in full swing, making it the perfect time to settle in at home with some comfort food. Chicken is a great option, especially if you're cooking on a budget, but repeating the same old recipes can get old after a few weeks. That's where this tangy classic recipe comes in, delivering a bold taste that's been a crowd pleaser for generations. This legendary barbecue chicken recipe comes from an unlikely source: a food science professor at Cornell. He figured out that a simple, tangy, vinegar-based marinade that used only a few pantry staples was the key to ridiculously juicy chicken with perfectly crispy skin every single time. The best part? You don't need a grill. This recipe is a total rockstar in a cast-iron skillet or an air fryer , making it the perfect year-round solution for sad, uninspired chicken. It's proof that sometimes the oldest, simplest recipes are still the best. Don't miss any of our unbiased tech content and lab-based reviews. Add CNET as a preferred Google source. The beauty of Cornell chicken is its simplicity. No bottled sauces, no fancy tools -- just a time-tested formula that works whether you're grilling over charcoal or gas, or even using your oven's broiler. It's one of the earliest recorded barbecue chicken recipes in the U.S., and it's still a favorite in upstate New York for good reason. One bite and it's clear: This Ivy League bird has serious backyard cred. Whether you like to cook your summer bird in an air fryer, in a cast-iron skillet or directly on the grates of your gas or pellet smoker -- I made this recipe on all three, and it worked each time -- this simple and straightforward marinade is easy to make in large batches and worth adding to your rotation. What's special about Cornell chicken? Baker is a Northeast barbecue legend. Cornell.edu Baker wrote the proverbial book on barbecue chicken, according to many, after extensive recipe testing in the 1950s. He was unhappy with the bland state of American cuisine and created this recipe to help serve tasty food en masse at large cookouts. "Cornell chicken," as it's known, is beautifully simple and remains one of the most lauded chicken marinades and summer cookout recipes. You'll find Cornell chicken served at restaurants - particularly in upstate New York, where the university is located - family picnics, food fairs and festivals across the country. What's different about Cornell chicken? Cornell chicken uses one unusual element, a beaten egg, to add a creamy coating and let the chicken skin get crispy without burning. There's also poultry seasoning for depth of flavor and vinegar to add tang and help the marinade penetrate. If you're wondering how to make Cornell chicken, it's easy - use just five ingredients and a similar cooking method to traditional barbecue chicken. This chicken marinade is vinegar-based so it's akin more to a Carolina style than the sweet Kansas City or St. Louis styles. Baker suggests using...

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