I must say though Ive never had bad chicken from KFC! Yeah, you can't do much worse. This weird phenomenon is known as woody chicken breasts. Maybe their tenders will fare better. IM SICK OF STRINGY WATERED CHICKEN!!!! It grossed me out so much- Ive almost stopped eating chicken altogether. Why does chicken sometimes have a weird texture? Everyone needs to call the USDA and voice your concern. In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. Some chickens (e.g., kosher birds, but also some others) are injected with a salt solution, particularly white meat, which is essentially brining. I would start it at that temp but then drop it down to 375 and cook more slowly. Was thinking maybe it was me possibly becoming adverse to chicken because of eating it daily for the past couple of years (Same brand for two years: Springer Mountain Farms). What Makes Chicken Stringy And Chewy? - Stellina Marfa I've been having difficulty lately eating chicken and I this may have been the end for me. We all really need to return to supporting our local farms. Supply chain issues threaten a chicken tender shortage, humans have been eating chicken for 2,200 years, Turn your mojito into a marinade with this fun chicken recipe, why Greg Caggiano stopped buying non-organic chicken. Hope they fix it. He sent me my money back and a bunch of coupons which I gave away. "If you end up with a woody chicken breast, marinate the chicken, overnight if possible, in yogurt mixed with your favorite seasoning or spices," You can also always turn a woody breast into ground chicken and use it in chicken burgers, where the texture is more masked. I have tried various cooking methods and nothing tenderizes them. Ugh - this is happening to me right now (which is what brought me to this thread). That stress results in degradation of protein so the composition changes and you get collagen and fat that moves into the muscle." This has happened to me a few times both cooking chicken breast at home and also out at restaurants. Went deep into the comments and saw the name for this phenomenon: Woody Breast. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. Ive landed here googling the same issue. Our best tips for eating thoughtfully and living joyfully, right in your inbox. Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. I guess Im switching to organic. The big breasted chickens are gene edited, and all the meat we eat that is outrageously hyper-muscled (seemingly over night a decade ago) is filled dense lesions. Why does my chicken breast have a "crunchy" texture? How can I It's all Soylent Green!!! I do better with Bell and Evans. What is happening is it's all about the breasts. I guess sourcing is the answer? I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. I have a rotisserie oven and used the thermometer to make sure it was right temp. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. I'm sure you're right, creamtea. I knew it was cooked, but the way it felt when chewing was as if it wasn't. We arent even close to our propaganda. After doing a bit of research into this I found out that many chicken farms are growing their chickens far too fast and it results in their meat hardening like this. Yech! It was like biting into raw chicken, I took it in to complain and they gave me a refund, but it's hard to explain when it looks and feels cooked (albeit a bit spongey). :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. 10K views, 144 likes, 65 loves, 404 comments, 91 shares, Facebook Watch Videos from Recteq: With Chef John on vacation, we had Jody step in for a special edition of Back Yard & Beyond, & boy did he. Different grocery store for sure. I buy the breasts and thighs. Well, I'm an old fogey and I've been cooking chicken for decades (whole and parts) a variety of ways, at a wide range of temperatures, using all sorts of pans, pots, grills, heat sources, etc. The texture definitely gives off biting into raw chicken vibes! i always buy organic boneless/skinless from a local co-op so i dont think its only a mass-production problem. So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so).
