Overcooking is the primary cause of rubbery chicken, as prolonged heat causes moisture loss and makes protein fibers elastic. Other factors include poor-quality chicken with conditions like woody breast or white striping, which increase connective tissue and toughness regardless of cooking. Brined or injected chicken can also swell cells with water, leading to an unpleasant texture.
Prevention Tips
- Cook to precise internal temperatures (e.g., 165°F for safety) using a thermometer to avoid over- or undercooking, which both yield rubbery results.
- Select slow-growing, organic, or high-quality chicken to minimize issues like white striping.
- Use moist cooking methods like braising, brining, or marinating to retain juices, especially for lean breasts.
Fixes for Rubbery Chicken
Shred the meat and mix with liquid and fat, such as broth or sauce, to rehydrate and tenderize it for dishes like soups or salads. For reheating, use low heat with added moisture to prevent further drying.