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Started By
Message
Rubbery Chicken help
Posted on 7/16/21 at 11:34 am
Posted on 7/16/21 at 11:34 am
Twice this week I’ve made chicken breasts in the oven that came out rubbery.
Not dry and tough but actually rubbery.
I baked them at 350 to an internal temp of 165 and then let them rest.
Any help would be welcome. TIA
Not dry and tough but actually rubbery.
I baked them at 350 to an internal temp of 165 and then let them rest.
Any help would be welcome. TIA
14
Posted on 7/16/21 at 11:40 am to Tigertown in ATL
Get an air fryer
Posted on 7/16/21 at 11:52 am to Mingo Was His NameO
I have one.
If you don’t know just say so.
If you don’t know just say so.
Posted on 7/16/21 at 11:55 am to Tigertown in ATL
1. Were they frozen by any chance?
2. Be sure to pat very dry before placing in oven.
3. Throw away the breast and cook chicken thighs instead.
2. Be sure to pat very dry before placing in oven.
3. Throw away the breast and cook chicken thighs instead.
Posted on 7/16/21 at 11:56 am to Tigertown in ATL
Are you putting in the oven uncovered? I'd pat them dry and let sit in the fridge overnight uncovered. Dry them out.
I sometimes use baking powder in a dry rub mix. that will 100% crisp the skin up.
I sometimes use baking powder in a dry rub mix. that will 100% crisp the skin up.
Posted on 7/16/21 at 11:59 am to Tigertown in ATL
Skin on or off?
I bake bone in/skin on chicken thighs often and I always rinse them and pat them dry really well before lightly coating with oil. I don't temp check them but 40 mins at 400 and they are never rubbery.
When I do boneless/skinless breasts I usually grill them. Every now and then I get a rubbery bite, but I just assume it was a section that maybe didn't quite get cooked all the way. With boneless breasts there is a fine line between undercooked/dried out.
I bake bone in/skin on chicken thighs often and I always rinse them and pat them dry really well before lightly coating with oil. I don't temp check them but 40 mins at 400 and they are never rubbery.
When I do boneless/skinless breasts I usually grill them. Every now and then I get a rubbery bite, but I just assume it was a section that maybe didn't quite get cooked all the way. With boneless breasts there is a fine line between undercooked/dried out.
Posted on 7/16/21 at 12:17 pm to BlackCoffeeKid
quote:I cant think of any use for chicken where the breast is superior to thighs, maybe popeyes nuggets, Canes strips or CFA nuggets
3. Throw away the breast and cook chicken thighs instead.
Posted on 7/16/21 at 12:21 pm to tigerfoot
quote:
I cant think of any use for chicken where the breast is superior to thighs
quote:
popeyes nuggets, Canes strips or CFA nuggets
I think you can
Posted on 7/16/21 at 12:22 pm to tigerfoot
quote:if you cook a chicken breast perfectly, its a good piece of meat.
I cant think of any use for chicken where the breast is superior to thighs, maybe popeyes nuggets, Canes strips or CFA nuggets
To OP, Ive had that happen before and I cook chicken breast more than anything else in my kitchen. Rubbery sometimes to me means that I need to cook a wee bit longer. I also sometimes put a little salt on the outside of the chicken on the counter 15 minutes before cooking. Right before cooking, pat dry. Im not a chicken scientist but ive read things about the benefits of it.
Posted on 7/16/21 at 12:52 pm to Tigertown in ATL
Are you possibly referring to "woody chicken"?
I have had it, and it's inedible in my opinion.
Google "woody chicken".
I have had it, and it's inedible in my opinion.
Google "woody chicken".
Posted on 7/16/21 at 12:55 pm to Tigertown in ATL
That's true. If you're doing the same thing you've always done and getting worse results. It could be the quality of the chicken.
Posted on 7/16/21 at 12:59 pm to Tigertown in ATL
Air fryer.
You may not like it, but accept it.
You may not like it, but accept it.
Posted on 7/16/21 at 1:04 pm to Tigertown in ATL
Rubbery usually means overcooked. Try pounding them out to an even thickness and then a higher heat for a shorter period of time.
Posted on 7/16/21 at 1:20 pm to Mingo Was His NameO
quote:
I think you can
Maybe is a real word
Posted on 7/16/21 at 1:22 pm to Tigertown in ATL
Your chicken is still undercooked. Your thermometer is either off or the placement of the probe was off. You’re about 10 degrees off when it’s rubbery.
ETA. I am assuming your chicken is still very juicy and moist for the above to be accurate.
ETA. I am assuming your chicken is still very juicy and moist for the above to be accurate.
This post was edited on 7/16/21 at 1:23 pm
Posted on 7/16/21 at 1:25 pm to Tigertown in ATL
Take them out at 160 or a few less than that. A whole chicken breast will continue to cook after you remove it from the oven and while resting.
Don't know if that will fix your issue.
Get a second thermometer in case the one you have is off?
Don't know if that will fix your issue.
Get a second thermometer in case the one you have is off?
Posted on 7/16/21 at 1:25 pm to Tigertown in ATL
Thanks for all the help.
They were boneless skinless.
I sprayed olive oil on them then minced garlic and salt before baking.
I didn’t dry them off before putting the olive oil on.
I will try the air fryer. I haven’t been using it because I’ve put other things in there while the chicken cooks. I can reverse that though.
I’m going to smoke some chicken thighs tomorrow. Very good.
Thanks again all. Or most of you. Haha!
They were boneless skinless.
I sprayed olive oil on them then minced garlic and salt before baking.
I didn’t dry them off before putting the olive oil on.
I will try the air fryer. I haven’t been using it because I’ve put other things in there while the chicken cooks. I can reverse that though.
I’m going to smoke some chicken thighs tomorrow. Very good.
Thanks again all. Or most of you. Haha!
Posted on 7/16/21 at 1:25 pm to Mouth
quote:agreed.
Your chicken is still undercooked. Your thermometer is either off or the placement of the probe was off. You’re about 10 degrees off when it’s rubbery.
ETA. I am assuming your chicken is still very juicy and moist for the above to be accurate.
Darla, you think rubbery means overcooked?
Posted on 7/16/21 at 1:40 pm to Ryan3232
From what I’ve read, it’s one of the reasons. 
The more opinions I read, the more confused I is.
The more opinions I read, the more confused I is. 
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