Why Does Cooked Chicken Ooze White Goo? If you’ve ever cooked chicken and noticed a white jelly-like substance,

don’t worry! It’s a natural reaction caused by proteins escaping as the meat cooks. What Is the White Goo?

The white substance is a mix of protein and water that coagulates when heated, similar to how egg whites solidify when cooked.

It’s especially common when: Cooking boneless, skinless chicken breasts, which contain more protein and less fat.

Using high heat methods like roasting, baking, or pan-searing. Cooking frozen or partially thawed chicken,

which releases excess moisture. Is It Safe to Eat? Yes! The white goo is harmless and won’t affect the taste of your chicken.

However, if the chicken has an odd smell, slimy texture, or discoloration before cooking, it may be spoiled.

How to Reduce It Cook at lower temperatures (around 350°F/175°C) to slow protein coagulation.

Brine the chicken to help retain moisture. Sear before baking to lock in juices.

Let the chicken rest before cooking to reduce moisture loss. Choose air-chilled or organic chicken, which contains less excess water