Whenever I cook chicken it ends up rubbery and tough

Question

I buy frozen chicken b*****s and roast them at the temperature and time it says on the packet. (200 degrees for 30 mins) But it always ends up rock hard and dry?

How do I prevent this?

Should I cook them for less time? does it need to cook at a higher or lower temp?

I defrost the chicken b*****s in the microwave before I cook them - should I just defrost them properly by leaving them in the fridge all day?

What else could it be?

Answer 1

Fresh chicken is better than ready frozen.  But if they are frozen its better to defrost them overnight in the fridge, or left out for a few hours, as the microwave can start cooking the meat.  

If you are just using chicken b*****s, its probably best not to roast them, as they will dry out easily - try grilling them instead until just cooked (cut into the meat to make sure it is not pink), or fry them and add a sauce.  Even poaching them is a good way to cook it without drying it out too much.

Chicken b*****s generally dry out a lot quicker than other parts of the chicken (thighs are my favourite, cooked in a curry or tagine, as the meat just falls off the bone when cooked well).  If you are overcooking them then they will turn out as you describe.

Answer 2

chicken breast is very dry to begin with. Yes defrost in the fridge and then make them a different way....when you roast chicken that has no skin on them it makes them dry and rubbery.... I would bread and fry them or bread and bake in oven. You can do other stuff with them as well but just remember that you should put something on them in order to prevent them from drying out....also I was looking at that temperature and time and that just sounds wrong! if you bread them and want to put them in the oven do 350 degrees for about 25 minutes.  

Answer 3

Cooking a chicken breast  for that long will kill it stone dead. you only need half that time. Also, microwaves cant defrost them properly.

Answer 4

defrost them in the fridge and cook them at a low temperature for a longer time

Answer 5

Thaw them in a brine overnight. (a Brine is composed of 2 cans chicken broth, 1/4 cup salt, 1/4 cup brown sugar, innamon, allspice, whole black pepper)This will add flavor and moisture. I would also recommend grilling - It's way better for chicken.For roasting, buy skin-on b*****s, brine, rub with oil, and roast at 450 for 5-6 minutes, then back the heat down to 325 until the inside is 170 (buy a probe thermometer!) . Rest in aluminum foil for 10 min, then enjoy.  

Answer 6

I used to have the same problem, it only started happening in our new oven, the only way i could do it is to wrap them each in tinfoil but join the tinfoil at the top of the chicken so as it cooks it traps all the juices in the foil, cooking it in its own juices, this stopped them going hard, i still kept to the same temp and time as you do, half hour on about 200 degrees.

if you cook them at a lower temp they will turn out like a brick... ive tried it :-)

Answer 7

Defrost naturally.

Wrap the chicken in tin foil add a little olive oil lemon jucie & a sprinkle of tarragon.Into the oven 180 degrees for 15-20 mins [ fan ovens run slighty hotter]

Check by cutting into the lower side if the meat is nice & white its done

If its still a bit pink back into the oven until done.

Answer 8

i defrost mine in the fridge overnight or set in cold water to finish off. then i put them in a large ziplock baggie to marinate for a few hours. then i cook on baking pan at 350 until done. the time varies depending on what im cooking. (breast thighs wings ect)

Answer 9

I think its probably cuz you defrost in microwave! I usually get a medium chicken from asda,which says cook for 1 hr 30 on 200. My oven gets put on 220,middle shelf for hour n 10 mins and its cooked to perfection. I would letyour b*****s defrost themselves,wrap in foil to keep juices in and cook for around 30-40 mins,middle shelf on 200.

Answer 10

Better defrosted naturally.

I find frozen chicken is better in casseroles etc - prefer to use fresh chicken for roasting - and if I roast chicken b*****s, I also add a stock cube and bit of water to keep it moist.

Answer 11

First of all, chicken on the ribs still has the best flavor but if you must use the ice things lol then you need to defrost them in the fridge first thing. Once they are defrosted, you should get a couple of bottles of barbeque sauce and mix it with water to make a gravy consistency. Enough to cover the chicken loins in the baking pan. Only use two bottles of BBQ sauce for 4 big pieces or more. Less than that would be too much sauce but anyway...douse the chicken in this gravy and salt and pepper them up and cover the baking pan with foil. Cook at 325 degrees farenheit (dk centigrade sorry) for a couple of hours. They should be rather tender after this treatment. You can even use cream of chicken soup and cheddar cheese if you don't like BBQ sauce. I don't about the UK peeps and BBQ sauce. If you want them plain then make individual packets and add a lil bit of water and seasoning (lemon pepper, garlic, orange peel, whatever you want) to steam it up.

Answer 12

The best way i cook a chicken, and im a real chef! is to rap it in tin foil with no air holes etc... but first put slits all over the chicken and put alot of herbs and spices in the slits... marranade it for a while before cooking, and if you want crispy skin then rub salt over the skin of the chicken! DO put some olive oil over the chicken also before you rap it.

Best way for a chicken that is, just like the nice and juicy ones at asda walmart.

Oh and cook it at 100 - 120 degrees for about 1 hour and a half to 2 hours depending on your cooker (from defrosted)

Oh and dont use 'nuke' to cheat on cooking... use the good old way of cooker and time.

Answer 13

there are rule to follow for cooking.are these frozen Pisces precooked or raw,you need to first follow the rules and the know what your cooking.use a cooking bag.put some water in and it wont dry out. as for the rubber,the oven isn't hot enough.refer your self to yahoo cooking or recepies

Answer 14

Take them out the freezer the night before and let them defrost in the fridge.

Wrap the breast loosely in tin foil and check after 20 mins by sticking a sharp knife in the middle of it to make sure the liquid runs clear with no blood in it............if it has blood in it then put it back in for another 5 mins or until liquid runs claer.

Answer 15

Chicken breast is kinda like phone-book, I regard it as something to carry a marinade sauce upon it, to keep the dryness at bay.  Also, try cooking at 180C. and making sure that you baste it with olive oil and Mediterranean herbs, at the very least!

Answer 16

I would rather pan fry chicken b*****s than oven roast them. That way you are in control all the time......

Answer 17

Defrost naturally.

Try coating the chicken in flour (and 5-spice or something else you like) then shallow frying until light golden brown. You can leave it standing / draining for hours if you like after that and when you are ready put it in a preheated oven (180 C) for 6 minutes. You really cant miss, always lovely and juicy.

Answer 18

casserole them , defrost in fridge overnight , then casserole them in something .