Why is my chicken always tough and stringy when I bake it in the oven?

Table of Contents

Best baking thermometer

Chicken is easily overcooked, especially skinless boneless chicken breasts.

Itu2019s not as big a problem with dark meat or a whole chicken.

,Use a thermometer.

Stop cooking breasts at 160F and rest them afterward.

The temperature will rise some just resting.

A final internal temperature of 165F is the target.

,Skin-on, bone-in chicken is more forgiving and usually yields a juicier product.