4. Use Marinades with Acid or Enzymes
Marinating chicken in acidic ingredients like:
Lemon juice
Vinegar
Yogurt
Pineapple or papaya (which contain natural enzymes)
can help break down muscle fibers , reducing protein release during cooking.
Just don’t over-marinate — too long in acid can make chicken mushy.
Final Thoughts: Don’t Fear the Goo
That white goo on your chicken is nothing to worry about — it’s just science happening right before your eyes .
It means your chicken is doing exactly what it should — cooking through, releasing excess moisture, and firming up into something delicious.
And while you can reduce its appearance using the above techniques, seeing some albumin is a sign that your chicken is fresh and hasn’t been overly processed.
So next time you’re cooking and spot that mysterious white layer forming on your chicken breast…
Don’t panic.
Don’t scrape it off.
Don’t assume anything’s wrong.
Because sometimes, the best proof that your chicken is real, healthy, and properly cooked… is that little bit of goo.
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