Chicken Breast Toughness

Are you buying from Walmart?

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Chicken Breast

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Found the problem. Boneless, skinless chicken thighs will always be the better option, especially when cooking at home. I’d imagine they might be tougher, a modern chicken breast looks like it came off a damn dinosaur. A boneless, skinless chicken thigh is going to be relatively flat and a lot easier to cook, AKA a lot harder to mess up.

I definitely think it’s the size/growth speed phenomena that makes them tough more than the cooking of them. I’ve been brining in a solution of 4 parts salt, 1 part sugar, all dissolved in room temp water. I brine for at least an hour then drain and rinse. It has made a difference.

ETA: I also use the thin sliced cutlets so that I get more surface area

Every once in a while, you get the dreaded woody breast: Woody Breast - WIKI

I've gotten one at Chick-fil-a once before...it was inedible.

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Last year or so, I’ve noticed that even when barely cooking chicken breast to a safe level, they seem to be tougher lately. Anyone experience the same ?

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Do you live in Texas?

I've lived in Texas the last 4 years and the texture of chicken here is something I've never experienced in the 5 other states I've lived in. I've traveled abroad all over the planet and never had chicken as tough as Texas.

It's weird.

ive been cooking them to 150 F and holding them at that temp for a minute or two. 165 F isnt a magic number. it's just where the bacteria die nearly instantly. You can do lower temperatures but have to maintain that temp longer. It makes them edible

I’ve always turned my nose up at chicken breast because no matter how well I prepare it, it always seems rubbery and chewy. I’m thinking quality of meat is a big factor in this. I typically buy the cheapest discount chicken breast at the store. Thinking about splurging for some good stuff and seeing if it makes a difference.

Definitely noticed they can be tougher. I think it's due to fast growing. I prefer thighs and we almost always do those, but when I do breasts I'm not opposed to whacking it two or three times with the mallet.

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Anyone experience the same ?

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The only way I enjoy eating a chicken breast these days is if I cook it in the airfryer

Yeah, I have to laugh when reading recipes and they say to use a 6oz boneless breast. Don't know where they buy their chicken, but from supermarkets they are twice that (or more) it seems.

But, regarding the OP's problem with toughness, it's been mentioned in articles before. They acknowledge that it's real, but they don't know the cause. It's not consistent. You can buy several breasts from the same source and about 1 in X will be tough. I've had several that were tough over the past couple years. I even had one that was tough after I pouched one for an Asian dish. I would think that would be about the gentlest cooking methods, after sous vide.