What makes chicken cutlets rubbery

It had a rubbery, fatty type texture to the point that it was inedible. It looked just like the other two in terms of coloring and temperature it looked cooked through--no visible pink , but it was just such a weird texture. Thoughts on what caused this?

All three breasts were from the same pack, marinated for the same amount of time, and cooked at the same temp and for the same amount of time on the grill. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Woody chicken always feels harder or has lumps in it. So, get the chicken thighs as they are not so prone to getting woody. Remember that the inner temp of the inside of the meat should not be over F, or it will turn out to go dry and rubbery.

Mostly, chicken things turn out to be soft and juicy when finished. But if you overcooked or undercooked them, they will get rubbery and not tasty. They like when the temp is low and the time of cooking is slow, and they come out very tender and appetizing in the end. Also, before buying you had better to check the quality of the meat, as it really plays an important role in cooking.

When smoking chicken wings, they often get tough skin after they are finished. Probably, you over smoked it. Chicken wings should be smoked in a fast and hot style, as they are not as fat and big as pork or beef.

Legs and thighs demand higher temps than chests while cooking them. But then, suddenly, there it is again — rubbery chicken! By now, you may be able to prepare a dozen different chicken recipes without even Googling about it anymore. So, what makes chicken only sometimes rubbery? There are multiple possibilities for the cause of your rubbery chicken surprises — and — wait for it — there may be different causes at different times.

There are two temporal possibilities for the cause of a chicken to be rubbery: It was already rubbery before it arrived at your house, or it became rubbery after it got there.

Either way, there are simple, easy solutions to avoid some of these problems. Others are not within your control. Fortunately, in the majority of cases, you can prevent a rubbery chicken from appearing. NOTE: There are some recommendations to beat and squeeze the larger parts until they appear to be the same thicknesses as the smaller parts. But, this is ill-advised. The density of the meat remains the same, regardless of how much you pound on it, so the cooking time differential is negligible between a chicken breast before or after it has been hammered.

Tenderizing chicken by pounding it can soften the meat, for purposes of capturing the right consistency for various dishes, but it does not significantly alter the necessary cooking time. Nobody should be forced to abandon a lovely dinner table and head for carry out due to rubbery chicken. So, here are the known reasons why the problem can occur, and solutions to help you prevent a rubbery chicken from ever again becoming an unpleasant surprise at meal time.

There are a number of reasons why chicken sometimes has a rubbery, unpleasant texture and does not taste good to eat.