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What Does It Mean When Chicken Is Chewy

What Does It Mean When Chicken Is Chewy? Explained

Last Updated on February 16, 2024 by Shari Mason

Chicken is commonly consumed in several homes and widely acknowledged as a nutritious and adaptable source of protein. However, what ensues when the chicken turns out to be rubbery and challenging to devour?

This texture issue can be frustrating and even unappetizing. So what does it mean when chicken is chewy?

We will explore why chicken can become chewy and provide tips on avoiding this problem. Whether you are a seasoned cook or just starting, this information will help you achieve perfectly cooked, tender chicken every time.

Why is My Chicken Chewy?

grilled chicken on a  white plate

Chewy chicken can be caused by overcooking or undercooking. Over-cooking chicken can result in dry and tough meat, while undercooked chicken can still contain harmful bacteria and be unsafe to eat. 

To prevent chewy chicken [2], it is essential to cook it to the proper temperature and for the appropriate amount of time.

The USDA recommends cooking chicken to an internal temperature of 165°F to ensure that it is fully cooked and free of harmful bacteria.

“I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one.”

Paul Simon, American Musician

Another factor contributing to chewy chicken is the part used. Chicken legs and thighs are naturally more tender and moist than chicken breasts. 

However, chicken breast is still famous for its low-fat content and can be cooked perfectly with proper technique. To achieve tender chicken breast, it is essential not to overcook it, as this can result in a dry and chewy texture. 

It is also helpful to use a meat thermometer to accurately measure the internal temperature of the chicken and ensure that it is fully cooked.

Read:

How Can You Prevent Chewy Chicken?

  1. Cook chicken to the proper temperature: The USDA recommends cooking chicken to an internal temperature of 165°F to ensure that it is fully cooked and safe to eat.
  2. Avoid overcooking: Overcooking chicken can result in dry and tough meat, so it is essential to monitor cooking time and temperature.
  3. Use a meat thermometer: A meat thermometer is the most accurate way to measure the internal temperature of the chicken and ensure that it is fully cooked.
  4. Brine chicken before cooking: Brining chicken [2] in a salt and water solution for several hours can help retain moisture and prevent it from becoming dry and chewy.

Tips To Rescue Chewy Chicken

Juicy Baked Chicken Breasts
  1. Add a sauce or broth: Adding a flavorful sauce or broth to the chicken can help to add moisture and flavor to the meat. Cover the chicken and let it simmer until the sauce has been absorbed.
  2. Shred the chicken: If it is too chewy to be sliced, try shredding it with a fork. This can make it more tender and easier to eat.
  3. Cook it in a slow cooker: Cooking chicken in a slow cooker can help to break down the connective tissue and make it more tender. Add some liquid, such as broth or tomato sauce, and cook on low heat for several hours.
  4. Braise the chicken: Braising involves cooking the chicken in a small amount of liquid, such as wine, broth, or tomato sauce, in a covered pot. The slow and gentle cooking process can help to make the chicken more tender.

Can Chewy Chicken Be Harmful To Your Health?

Chewy chicken is generally not harmful to your health if it is fully cooked to the proper temperature.

However, undercooked chicken can contain harmful bacteria, such as Salmonella and Campylobacter, which can cause food poisoning. 

Symptoms of food poisoning from undercooked chicken can include nausea, vomiting, diarrhea, stomach cramps, and fever.

If the chicken is still chewy after cooking to the proper temperature, it is best to discard it to avoid any potential health risks.

FAQs

u003cstrongu003eIs chewy chicken undercooked or overcooked?u003c/strongu003e

Chewy chicken can be the result of both undercooking and overcooking. In both cases, the result is tough chicken that is unappetizing and potentially harmful to your health if undercooked.

u003cstrongu003eCan you eat chewy chicken but not pink?u003c/strongu003e

It is not recommended to eat chewy chicken, regardless of whether it appears pink or not. Tough chicken can be a sign that the chicken is undercooked and may still contain harmful bacteria. 

u003cstrongu003eWhy is chicken chewy but not dry?u003c/strongu003e

Chicken can be chewy but not dry if it is undercooked or if it has been overcooked but still contains moisture. Undercooked chicken has not been cooked for long enough to fully break down the connective tissue, leaving it with a rubbery, chewy texture. u003cbru003eu003cbru003eOvercooked chicken that still contains moisture may be chewy due to the denatured proteins in the meat. The heat has caused them to become tough and dry, but the moisture is still present, resulting in a chewy texture.

Key Takeaways

A chewy texture in chicken can result from undercooking or overcooking. Consuming undercooked chicken can pose health risks due to harmful bacteria. 

To prevent chewy chicken, it is essential to cook it to an internal temperature of 165°F and avoid overcooking. In the case of tough chicken, it is recommended to discard it and start over with a fresh piece of chicken to ensure food safety. 

Proper cooking techniques and attention to cooking times and temperatures are vital to achieving juicy and tender chicken.

References:

  1. https://www.allrecipes.com/recipes/201/meat-and-poultry/chicken/
  2. https://www.allrecipes.com/recipe/170656/simple-chicken-brine/
Shari Mason

1 thought on “What Does It Mean When Chicken Is Chewy? Explained”

  1. There’s another reason chicken quality has gone down lately – “woody” chicken seems to be a new thing – evidently caused by forced high growth rates at the chicken farms.

    I made a chicken soup with large chunks of chicken tenders – all added at the last minute to just poach enough to be cooked but not be overcooked. Maybe fifteen chunks were perfect, cooked through and moist and flavorful, and perhaps ten were amazingly fibrous and tough, almost un-chewable, and basically no good. Since they were all roughly the same size, and had been cooked identically, preparation differences as an explanation went out the window. There is some lousy quality chicken out there.

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