Rubbery Chicken

Unknown

Hi there, [p]I was wondering if anyone had any thoughts as to why the skin and outside of my chicken breasts are a bit rubbery. I cook them at 400 for about 15 minutes. The meat inside is perfect but the outside is a little chewey.[p]Any thoughts?[p]Thanks!![p]Sean

Smokey

Sean,[p]Need a little mor info. How did you pre the chicken? I usually wash it, pat it dry and then brush with olive oil and add a rub. Been getting good results! BTW, 15 minutes sound a little short.

Unknown

Sean,
i usually put my chicks in the refer un-covered for a few hours prior to cooking (also seperate skin from meat best i can) olive oil and my rub just before cooking...i've gleaned this from the forum and it seems to reward me with a nice crisp skin when done....

Unknown

Sean,
I had the same problem for a while.. I tried several things..like... leaving it uncoverd in the frige and rubbing both sides of the skin with oil.... I just couldn't get crisp skin ..... until.... [p]After marinading or overnight rub I tried rubbing the skin dry then rubbing it with butter.... I then cooked (the butterflied bird) on a raised grid at 350F for about 90 mins (internal of 165) and wallah... juicy tasting chicken and a crisp skin.... picked up the tip on a cooking show and it works well for me. Good luck.

Unknown

Nardi, do you rub the butter under the skin too, or just the outside?[p]Thanks,
Randall

Unknown

MemphoManiac,
Just outside... use a piece of saran wrap or a sandwich bag as a hand puppet, grab a hunk of butter and lube up that bird... I wipe off excess chunks and try to keep it a smooth layer of butter..