Overcooking chicken results in a tough texture due to moisture loss and fiber contraction. To prevent this, ensure that chicken is cooked to an internal temperature of 165 degrees Fahrenheit, and let it rest for 10 minutes after cooking. A meat thermometer is a good investment for accurate cooking. If chicken becomes rubbery, it’s suggested to shred and repurpose it into other dishes rather than wasting it.
Rubbery chicken is usually a sign that you've overcooked your chicken, depleting any moisture and causing its muscle fibers to contract for a tough and unpleasant chew.
You have to remember that chicken will cook a bit after it's out of the oven, so cover it and let it rest for 10 minutes!
If you are anxious about undercooked chicken, it's worth it to invest in a meat thermometer.
If you find yourself with woefully tough, dried out chicken, that’s a tough one to come back from, but you don’t have to waste it.
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