I've tried everything! Marinating in a combination of soy sauce and pineapple juice, I've used meat tenderizer and I tried baking / roasting at different temperatures and time frames. Nothing works always rubbery texture. What am I doing wrong?
Datalounge Chefs! How do I prepare boneless skinless chicken breast so that they do not come out rubbery?
| by Anonymous | reply 7 | June 27, 2025 1:00 PM |
I cut mine into tenders and then bake at 375 degrees for 22 mins.
| by Anonymous | reply 1 | June 27, 2025 12:20 PM |
Buy better meat.
| by Anonymous | reply 2 | June 27, 2025 12:40 PM |
Don’t eat non-organic-farm-raised-free-range chicken.
| by Anonymous | reply 3 | June 27, 2025 12:50 PM |
R1 you? Or your Mommy?
| by Anonymous | reply 4 | June 27, 2025 12:50 PM |
Mommy's dead, r4. So me.
| by Anonymous | reply 5 | June 27, 2025 12:51 PM |
Get a meat thermometer. Stop cooking the second it reaches 165 and then rest it for 10 minutes. I don't bother with tenting it
| by Anonymous | reply 6 | June 27, 2025 12:56 PM |
This is a cut that won't cook evenly: big and bulbous at one end and straggly and thin at the other. You can't cook them whole.
Because there's no fat, you have to introduce it in some form in the cooking process. Otherwise, the breast dries out.
| by Anonymous | reply 7 | June 27, 2025 1:00 PM |