Cornell Chicken: The 1950s Tangy BBQ Recipe That Still Wins Today

Cornell chicken is a simple yet tangy barbecue dish with roots in a 1950s university kitchen. Created by a food science professor at Cornell University, the recipe relies on a vinegar-based marinade and just a few pantry ingredients. Though often grilled, it can also be cooked in a cast-iron skillet or air fryer for convenience.

The recipe begins with bone-in, skin-on chicken pieces for the best texture. A key step involves marinating the chicken in the sauce for at least three hours before cooking. The marinade's foundation is apple cider vinegar, blended with a beaten egg to create a creamy coating that helps the skin crisp without burning.

To cook, the chicken is placed on a medium-high grill, in a hot cast-iron skillet, or in an air fryer. Every five minutes, it's basted with the marinade until the internal temperature reaches 160°F. The egg in the mixture ensures a golden, crispy finish, while the vinegar gives it a tangy kick similar to Carolina-style barbecue.

A store-bought version of the marinade, Chiavetta's Barbecue Marinade, offers a shortcut for those wanting the flavour without making it from scratch. Despite its long history, the dish remains more of a home-cooked speciality than a restaurant staple in Upstate New York.

Cornell chicken stands out for its straightforward preparation and bold flavour. The combination of vinegar, egg, and simple seasonings delivers a crispy, tangy result every time. While not widely served in eateries, the recipe's ease and adaptability keep it a favourite for home cooks.