We can’t all be master chefs, which is why your main course just came out of the oven with the texture of an actual rubber chicken. But that doesn’t mean you have to chicken out on cooking poultry — there are simple ways to fix your chicken’s rubbery texture.
When chicken is cooked, chewy chicken can happen, making the meat tough, rubbery, or just plain unpleasant to eat. People often ask me what makes chicken chewy and how to avoid it since I love chicken and cook it at home. I’m going to talk about what chewy chicken is, why it happens, and most importantly, how to fix it!
What Is Chewy Chicken?
When you eat chicken that is chewy, the meat is tough and you have to work hard to break it down. The texture of chewy chicken is rubbery or stringy, which makes it hard to enjoy. Instead of being tender and juicy, it tastes bad.
Some common ways to describe chewy chicken include
- Tough
- Rubbery
- Stringy
- Gummy
- Dry
- Overdone
The texture is chewy and hard to bite through. When you eat properly cooked chicken, it should practically melt in your mouth. Chewy chicken is the opposite – you have to gnaw on it and it takes forever to chew. Definitely not a pleasant eating experience!
Why Does Chicken Get Chewy?
There are several potential causes of chewy chicken texture:
Undercooking
Chicken, especially thicker cuts like thighs and drumsticks, needs to reach a high enough internal temperature for the collagen to break down. If chicken is undercooked, the collagen doesn’t have time to fully dissolve into delicious gelatin. This leaves the meat tough and chewy.
Overcooking
On the flip side, overcooking lean chicken breasts can make them dry, stringy, and chewy. The proteins tighten up when exposed to prolonged heat.
Improper Resting
Letting chicken rest after cooking allows juices to redistribute evenly throughout the meat. If you don’t let chicken rest, it may end up chewy.
Woody Breast
Some chickens can develop a condition called “woody breast” which causes tough, chewy meat texture. It’s more common in commercial chickens bred for large breast size.
Drying Out
Allowing raw or cooked chicken to sit uncovered in the fridge or at room temperature can cause it to dry out, also leading to chewy meat.
You can get chewy chicken from both under and over cooking, as you can see. It’s all about getting the internal temperature and cooking method just right for the cut of chicken you’re using.
How to Avoid Chewy Chicken
Fortunately, chewy chicken is avoidable if you follow some best practices when cooking chicken:
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Use a meat thermometer—this way you can be sure the meat is done. Cook chicken breasts to 165°F and thighs/legs to 175-180°F.
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Watch cooking times – Chicken can overcook quickly, so keep an eye on it and adjust cooking times as needed.
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Rest chicken properly – Let chicken sit at least 5 minutes before slicing into it so juices can redistribute.
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Brine chicken – Soaking chicken in a saltwater brine keeps it moist and tender.
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Keep chicken covered – Whether marinating, cooking, or storing, keep chicken covered to prevent drying out.
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Cook appropriately for cut – Breasts do best with quick, dry heat while thighs excel with slower moist cooking.
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Source chicken wisely – Opt for air-chilled chicken when possible as it retains more moisture.
How to Fix Chewy Chicken
What if it’s too late and your chicken already turned out chewy? While you can’t reverse it, here are some tasty ways to use up chewy chicken:
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Make chicken salad – Dice or shred chicken and mix with mayo, herbs, celery, etc. The flavorings help mask chewiness.
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Use in casseroles – In a casserole, chewy chicken gets chopped up small and cooked in a flavorful sauce.
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Turn into soup – Simmer chewy chicken in broth with veggies until tender.
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Sauce it up – Smother chewy chicken in your favorite BBQ, buffalo, or other sauce to add moisture.
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Eat it cold – Skip reheating chewy chicken, the texture only gets worse. Eat it straight from the fridge instead.
See? With some creativity, you can transform chewy chicken into something delicious. But next time, try to get it right the first time by following my tips above to perfectly cooked, tender chicken.
The Takeaway on Chewy Chicken
Chewy chicken is a common cooking mishap that happens when chicken is undercooked, overcooked, dried out, or affected by woody breast. Thankfully, it can be avoided by using a thermometer, adjusting cook times, brining, and more. If your chicken does turn out chewy, shredding it for chicken salad or casseroles can save the day. With the right techniques, you’ll be enjoying tender, juicy chicken in no time.
What’s a safe temperature for cooked chicken?
To make sure your chicken is fully cooked (without being overcooked), bring it to an internal temperature of 165ºF.
Is rubbery chicken undercooked?
Just like overcooked chicken, its undercooked counterpart can turn out rubbery. Undercooked chicken usually has a shiny appearance and a jiggly consistency.
Eating undercooked chicken is more than just a texture issue — it can make you very sick. According to the CDC, bacteria that can lead to food poisoning may contaminate chicken if you undercook it.
If you’ve recently chowed down on undercooked chicken and you experience any of the following symptoms, be sure to contact a healthcare pro:
- a high fever
- diarrhea for more than 3 days with no improvement
- bloody stools
- prolonged vomiting
- dehydration
What makes chicken tough and chewy?
FAQ
Is it okay to eat chewy chicken?
Chewy chicken, often a result of overcooking, isn’t inherently dangerous to eat but is generally less enjoyable. While it can be tough and dry, it’s still considered edible if properly cooked through.
What causes chewy chicken?
Chewy chicken, or chicken that is tough and rubbery, is most often caused by overcooking or by a condition called “woody breast”. Overcooking dries out the chicken, causing the muscle fibers to tighten and become tough.
Does chewy chicken mean it’s raw?
Chewy chicken is generally not undercooked, but rather a result of overcooking or improper cooking techniques.
Does rubbery chicken mean undercooked?
No, rubbery chicken typically indicates it has been overcooked, not undercooked. Quora users say that overcooking chicken makes the protein fibers shrink and dry out, giving the meat a tough, rubbery texture.
Why is my chicken chewy?
Serve it cold in salads or sandwiches Chewy chicken can be caused by a number of different issues. You can try to avoid it by making sure you select the correct cut of meat for your meal, and you use a meat thermometer to check the internal temperature before removing from the heat source.
What should I do if my chicken is chewy?
After taking chicken off the heat, cover it loosely with a layer of tin foil to help it stay moist. Even if you follow the directions to the letter, a chicken breast can sometimes come out chewy or rubbery. In this case, it might not be your fault. Woody breast is a condition that’s characterized by toughened muscle fibers.
Are chicken thighs tough or chewy?
Some of them depend on which cut you’re working with. As we mentioned, chicken thighs have a more appealing texture when their internal temperature surpasses 165 degrees. The collagen won’t be able to soften the meat if you take them off the heat too soon. This could make them tough or chewy.
What is a woody chicken breast?
Woody breast is a term used to describe a muscle condition. It affects the texture, taste, and general usability of proteins in chicken meat. Consuming a woody chicken breast is not harmful but is distasteful. Avoid this at all costs in any eating experience with chicken! There is a specific muscle condition in the chickens to cause this condition.
How do you know if Chicken is done cooking?
When chicken cooks, it usually will start pinkish and then turn white as it fully cooks. From there, the meat will turn white to tan, and then brown to black. When the meat is no longer pink and it begins to look white, is the best time to check its internal temperature with the thermometer to see if the meat is nearly done.
Is chicken a low fat meat?
Chicken is known as being a very low fat meat for many of its parts. This makes chicken a great source of protein, but it also makes the meat less tender than other meats, like beef for example. This is one of the most important things to remember about cooking chicken in general, no matter what part of the chicken is being cooked.