While it may not look appetizing, this white goo that appears on cooked chicken is simply a mix of protein and water released during the cooking process.

What Is the White Goo?

This substance forms when the proteins in the chicken denature due to heat—similar to how egg whites solidify when cooked. As the proteins coagulate, they expel moisture, creating a semi-solid, slightly sticky film on the chicken’s surface.

Why Does It Happen?

You’re more likely to notice this effect when:

• Cooking boneless, skinless chicken breasts, which are high in protein and low in fat.

• Using high-heat methods like roasting, baking, or pan-searing, which cause proteins to contract quickly and release liquid.

• Cooking chicken that isn’t fully thawed, since frozen meat holds more water that escapes during heating.

Is It Safe to Eat?

Yes. The white goo is just cooked protein and water. It poses no health risks.
However, if raw chicken smells bad, feels slimy, or shows discoloration, it may be spoiled and should be thrown out.

How to Minimize the Goo

Although this is a natural reaction, you can reduce its appearance with a few simple steps:

• Cook at a lower temperature (e.g., 350°F instead of 400°F).

• Brine the chicken beforehand to help it retain moisture.

• Sear before baking to lock in juices.

• Let the chicken rest at room temperature briefly before cooking instead of transferring it straight from the fridge to the heat.

• Choose higher-quality chicken, as mass-produced poultry often contains more retained water.