Have you ever been prepping some delicious chicken for dinner and noticed something strange? Maybe you spotted white goo oozing out during cooking or a weird stringy thing that looks out of place. You’re not alone! As someone who cooks chicken regularly, I’ve encountered these mysteries many times and wondered, “Is this normal? Can I still eat this?”
Today, I’m tackling the most common “white stuff” questions about chicken breast to put your mind at ease and help you become more confident in the kitchen
The White Stringy Thing: What Is It and Should I Worry?
Let’s start with the most common white thing you’ll find on chicken breast – that tough, stringy white cord that runs through chicken tenders.
What is it exactly?
That white stringy thing is simply a tendon Tendons are connective tissue that helps muscles attach to bones in the chicken, just like tendons in our own bodies! They’re particularly visible in the chicken tenderloin portion (that smaller strip of meat that sometimes comes attached to the breast).
Stacey Ballis, food writer for EatingWell, explains “The tendon in chicken breast meat runs down the center of the tender and can be removed whether you are leaving the tender attached to the breast or not”
Is it safe to eat?
Absolutely! The tendon is 100% edible and not dangerous to consume. However, many people choose to remove it because tendons can become tough, chewy, and rubbery when cooked. As Mary Jo DiLonardo from Simply Recipes points out, “While they can be chewy and unpleasant to eat, it is safe to consume them!”
How to remove chicken tendons
If you’d prefer not to have that chewy texture in your meal, here are some methods to remove tendons:
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The Fork Method (viral on TikTok): Place the tendon between the tines of a fork, grip the tendon with a paper towel, and slowly pull it out while pushing the fork downward. The tendon slides right out!
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The Knife Method: Place the breast skin-side up on a cutting board, pinch the white end of the tendon with a paper towel, and use your chef’s knife at a 30-degree angle to trap the tendon between the knife and cutting board. Slide the knife while holding the tendon to remove it.
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Kitchen Pliers Method: Use kitchen pliers to grip the tendon and pull firmly to remove it.
White Goo When Cooking Chicken: What’s That About?
Ever noticed white stuff oozing out of your chicken as it cooks? This is another common “white stuff” phenomenon that causes concern.
What is that white goo?
According to Bon Appétit, “The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat.” Food scientist Topher McNeil explains that the chicken muscles contract as they cook and squeeze out liquid that’s between muscle cells.
The heat causes this excess water and protein that oozes out to solidify, transforming from clear and runny to white and gooey.
Why does it appear sometimes but not others?
One major factor is how often the chicken has been frozen and thawed. McNeil explains that ice crystals rupture cells as they freeze, causing cells to release liquid they’re holding. When you cook previously frozen chicken, more liquid gets forced out “because the cells were destroyed or broken open by ice crystals.”
It’s similar to what happens when you freeze berries – they lose their shape as they thaw due to cellular damage.
Is the white goo safe to eat?
Yes! It might look unappealing, but this goo is just protein from the chicken in a different form. It literally tastes like chicken, just with a different texture. However, there’s an important exception – if the goo is any color other than white or off-white, or if it has a strong smell, your chicken has gone bad and should not be consumed.
How to prevent excessive white goo
If you’d prefer not to see the white goo:
- Avoid multiple cycles of freezing and thawing
- Cook fresh meat within a couple days of purchase
- Pat the raw chicken dry with paper towels before cooking (bonus: this also leads to better browning!)
White Stuff in Packaged Chicken: What’s Going On?
Sometimes when you open a package of chicken from the grocery store, you might notice white patches or a filmy appearance on the surface.
What causes white patches on raw chicken?
These white patches are often just freezer burn, which happens when chicken is improperly stored in the freezer or kept frozen for too long. The air exposure causes moisture loss in certain areas, creating those white, leathery patches.
Is freezer-burned chicken safe?
Yes, it’s safe to eat chicken with freezer burn, though it might be drier and less flavorful in those affected areas. You can trim away the worst parts if you prefer.
The White Stuff Mystery: Summarized
To help you remember what’s what, here’s a quick reference guide to the “white stuff” on chicken:
| White Stuff Type | What Is It? | Safe to Eat? | How to Deal With It |
|---|---|---|---|
| Stringy tendon | Connective tissue that attaches muscle to bone | Yes, but chewy | Remove using fork, knife, or pliers method |
| White goo during cooking | Protein and water squeezed out by heat | Yes | Pat chicken dry before cooking; avoid multiple freeze/thaw cycles |
| White patches on raw chicken | Usually freezer burn | Yes, but may affect taste | Trim affected areas if desired |
Keeping Your Chicken Safe and Delicious
Beyond understanding the white stuff on chicken, here are some general tips for chicken prep:
- Storage matters: Keep raw chicken in the coldest part of your fridge and use within 1-2 days, or freeze properly for longer storage.
- Thaw safely: Always thaw frozen chicken in the refrigerator, not on the counter.
- Cook thoroughly: Chicken should reach an internal temperature of 165°F (74°C).
- Don’t cross-contaminate: Use separate cutting boards for chicken and other foods, and wash hands thoroughly after handling raw chicken.
FAQs About White Stuff on Chicken Breast
Why does my chicken have white strings in it?
Those white strings are tendons, which are connective tissue that attach muscles to bones. They’re completely natural and safe to eat, though they can be tough and chewy when cooked.
Should I remove the white stringy thing from chicken?
It’s entirely up to personal preference. The tendon is safe to eat but can be chewy. Many people prefer to remove it for a better texture experience.
What’s the easiest way to remove chicken tendons?
The fork method is super simple: place the tendon between the tines of a fork, grip it with a paper towel, and pull while pushing the fork downward.
Why is white stuff coming out of my chicken when I cook it?
This is just protein and water being squeezed out of the meat during cooking. It’s perfectly normal and safe, especially with chicken that has been frozen.
Is chicken with white patches safe to eat?
Generally yes, white patches on raw chicken are usually just freezer burn, which doesn’t make the chicken unsafe—just potentially less flavorful and tender in those spots.
Conclusion: No Need to Freak Out About White Stuff
The next time you encounter white stuff on your chicken breast—whether it’s stringy tendons, oozing proteins, or freezer-related discoloration—you can relax knowing it’s typically nothing to worry about. These are all normal parts of chicken anatomy or natural reactions to cooking and storage processes.
We’ve all been there, staring suspiciously at our chicken and wondering if we should toss the whole thing. But now you’re armed with knowledge to make confident decisions in the kitchen!
Do you have any other chicken cooking questions or tips for dealing with those pesky tendons? I’d love to hear about your experiences in the comments below!
Remember, cooking should be fun and not stressful. Sometimes chicken just gets a little weird-looking, and that’s ok! As long as it smells fresh and is properly cooked to 165°F, you’re good to go.
So Wait, Is It Safe to Eat Chicken Tendons?
Tendons can be slimy and slippery in raw chicken and they don’t look incredibly appetizing. Tendons can also be chewy and rubbery when cooked. But as unappealing as that sounds, you can still eat them without any issues.
“While they can be chewy and unpleasant to eat, it is safe to consume them!” says Melanie Marcus, MA, RD who is a culinary-trained registered dietitian from the greater Charlotte, North Carolina area.