Spring Is Here, Braai A Chicken US Style

Trendy sauces, new gadgets, and viral recipes come and go, but some dishes never lose their magic. One of those classics is Cornell Chicken, a simple, tangy braai recipe created 75 years ago that still holds its own against any modern trend. Whether you cook it on a braai, in a cast iron skillet, or even in an air fryer, this chicken delivers crisp skin, juicy meat, and a flavour that instantly earns a place in your recipe rotation.

A Recipe With Ivy League Roots

The story begins with Robert Baker, a Cornell University food science professor with a passion for poultry. In the 1950s, Baker wanted to elevate the way Americans cooked chicken. Back then, backyard braais often meant bland, dry meat. His solution was a vinegar based marinade that used just a handful of pantry staples — oil, vinegar, poultry seasoning, an egg, and salt and pepper. The result? A crisp, tangy chicken with layers of flavor that was easy to make in big batches for family cookouts, fairs, and festivals.

It wasn’t long before “Cornell Chicken” became a legend, especially in upstate New York. Today, it’s still one of the most popular braai chicken recipes in America.

What Makes Cornell Chicken Special?

While many braai recipes lean on bottled sauces or sugar heavy glazes, Cornell Chicken takes a different approach. The beaten egg in the marinade creates a creamy coating that helps the skin crisp beautifully without burning. Vinegar adds tang and helps the flavors penetrate deep into the meat, while poultry seasoning and oil balance it all out. It’s more in line with Carolina style braai than the sticky Kansas City or St. Louis versions — lighter, sharper, and endlessly satisfying.

And the beauty of it? It works almost anywhere. Charcoal grill? Perfect. Gas grill? Still great. Cast iron skillet? Absolutely. Even the air fryer handles it well, delivering crispy results with less cleanup.

How to Make Cornell Chicken

Here’s the original formula, still unbeatable after 75 years:

Ingredients

• Bone in chicken pieces

• ½ cup vegetable oil

• 1 cup apple cider vinegar

• 1½ teaspoons poultry seasoning

• 1 beaten egg

• Salt and pepper to taste

Directions

1. Beat the egg, then add the oil and beat again.

2. Whisk in vinegar, poultry seasoning, salt, and pepper.

3. Coat the chicken in the marinade and refrigerate for at least 3 hours (overnight is best).

4. Cook over medium high charcoal or in a hot cast iron skillet, basting every few minutes with the leftover marinade.

5. Continue for 15 to 20 minutes, until the chicken reaches an internal temperature of 160°F.

6. Serve hot and prepare for compliments.

Enjoy!