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### Is It Safe?
**Yes, absolutely.** The white goo is safe to eat, though it might not be the most visually appealing part of your meal. It has no taste and won’t affect the flavor or safety of your dish.
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### How to Prevent or Reduce It
While you can’t always eliminate it entirely, there are ways to minimize it:
* **Cook at lower temperatures**
Try baking or pan-searing at medium heat instead of blasting the chicken on high. A gentler cooking process prevents protein coagulation on the surface.
* **Use a meat thermometer**
Avoid overcooking by pulling the chicken off the heat when it hits an internal temp of **165°F (74°C)**.
* **Pat the chicken dry before cooking**
Moisture on the surface can increase the amount of goo. Blot the chicken with a paper towel before seasoning and cooking.
* **Buy quality chicken**
Less-processed or organic chicken tends to release less liquid during cooking than heavily injected or frozen chicken.
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### Final Thoughts
That weird white stuff on your chicken might look strange, but now you know it’s nothing to worry about. Understanding what it is — simply cooked-out water and protein — can help you feel more confident in the kitchen.
With a few adjustments to your cooking technique, you can reduce the goo and cook up chicken that looks just as good as it tastes.
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Would you like a printable cooking guide or visual tips for prepping chicken properly?
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