My take on Dr. Baker’s Cornell Chicken Recipe. Not exactly like the original but damn good!
Compliments of Dr. Robert C. Baker and the Baker family
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This Original Cornell Chicken recipe is compliments of Dr. Robert C. Baker. This Cornell Chicken Barbecue Sauce, or State Fair Chicken as upstate New Yorkers refer to it is full of flavor and as crispy as any chicken I’ve ever tasted. A keeper for sure!
A poultry and food science professor at Cornell University, Dr. Baker was recognized as a leader in developing innovative ways to use poultry and was credited with helping to develop the chicken nuggets, turkey ham, and poultry hot dogs. I’d say this Cornell Chicken recipe is right up there at the top of his accomplishments…delish!
What’s the secret Cornell Chicken sauce?
A mixture of oil, vinegar, salt, poultry seasoning, and a beaten egg. The formulation is supposed to help the chicken get crispy without burning so easily. I can see that because that’s exactly what happened to mine.
I used Bragg Organic Apple Cider Vinegar for my vinegar portion of the marinade, but next time I’ll try white vinegar as I heard that could be better.
Now, I marinated mine for a few hours before I threw it on my Weber gas grill, but I heard that the Baker’s use only charcoal and don’t marinate it. According to Baker’s grandson, Travis, who oversees the cooking at the Chicken Coop at the New York State Fair, they “just brush it on”.
Can I use boneless chicken?
Sure, I don’t see why not. I used both boneless (skinless) and bone-in (skin-on) and while the bone-in was noticeably better, the boneless thighs held their weight. So if you’re more of a boneless chicken person, don’t hesitate…it was still quite tasty!
Looking for a boneless recipe? Try my super easy Grilled Chicken Thighs. A little flavor goes a long way.
Tools I used in this recipe:
- Weber Genesis Stainless Steel Grill
- Bragg Organic Apple Cider Vinegar
- Weber Stainless Steel Tongs
- KP Kitchen Measuring Cups
Original Cornell Chicken
- Ourdoor grill
- 4 lbs chicken skin-on, bone-in or skinless, boneless ok
- 1 egg beaten
- ½ cup olive oil
- 1 cup apple cider vinegar can use white vinegar too
- 5 tsp salt
- 1½ tsp poultry seasoning
- pepper to taste
- Crack an egg in a large bowl. Beat with a stick blender (preferable)
- Add the oil. Beat with a stick blender.
- Add the remaining ingredients. Beat.
- Transfer the marinade to a large plastic ziploc bag – add the chicken.
- Marinate for at least 3 hours (preferably overnight).
- Heat your outdoor grill to a minimum of 400 degrees and add the chicken.
- Cook until the internal temperature of the chicken reads 165 degrees.