Have you ever noticed a sticky, white residue on your cooked chicken? While it might look unappetizing or even concerning, this "white goo" is actually a natural occurrence caused by proteins and fats leaking out during the cooking process. Let's dive into what it is, why it happens, and how you can minimize its appearance for perfectly juicy, clean-looking chicken every time.
What Is the White Goo on Cooked Chicken?
The mysterious white substance you see on cooked chicken is primarily made up of albumin , a water-soluble protein found in raw chicken. When chicken is heated, these proteins coagulate (solidify) and are expelled from the meat along with fat and moisture. This process is more noticeable when chicken is overcooked or cooked at high temperatures, as excessive heat forces out more juices and proteins.
Other factors that contribute to the formation of this goo include:
