What That White Stuff Actually Is
Despite how strange it looks, the white “goop” isn’t fat, cartilage, or anything unsafe.
It’s simply:
- Protein
- Water
Chicken breast is extremely high in protein.
When exposed to heat, those proteins denature — meaning they change shape.
This is the same process that turns:
- Clear egg whites → solid white
- Raw meat → cooked meat
As the proteins tighten, they squeeze out water.
The protein and water then clump together on the surface, creating that sticky white residue.
Once it happens, the structure is permanently changed.
Just like an egg, you can’t “undo” it.
So why does it seem to happen more with some chicken than others?
Read more on the next page ⬇️⬇️⬇️
