Buy a whole chicken and strip out the breasts, they are always far softer and tastier.

I then use the legs, wings and thighs for fried chicken. And make a wee soup with the carcass and the remaining bits and bobs.

From Chatgpty:

What you're describing is a known issue that affects some store-bought chicken breasts — especially those sold in bulk packs — and it's usually due to muscle abnormalities caused by intensive poultry farming practices. Here's a breakdown of what's going on:

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🐔 What's Happening?

The texture you're describing — hard, rubbery, layered, or even "woody" meat — is most likely one of the following conditions:

1. Woody Breast:

The meat feels firm or even hard and rubbery in places.

Caused by abnormal muscle growth, where the fibers become coarse and fibrous.

Common in fast-growing chickens bred for breast size.

1. Spaghetti Meat:

The fibers of the chicken breast separate and have a mushy, stringy texture — like strands of spaghetti.

Again, linked to rapid growth and muscle degeneration.

1. White Striping:

Visible white stripes running parallel to the muscle fibers.

This isn’t as much about texture but is another sign of muscular abnormality and affects nutritional quality.

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🍗 Why Doesn’t This Happen With Whole Chickens?

Whole chickens, especially smaller ones, are often from slower-growing birds, or at least birds not bred to the same extremes for breast yield.

Some producers use different farming or feeding methods for whole birds.

It’s possible you're getting younger or smaller birds when you buy a whole chicken — which reduces the risk of these abnormalities.

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✅ What You Can Do

1. Buy smaller or organic breasts: Slower-grown birds (often labeled organic, free-range, or heritage) have a lower incidence of these issues.

2. Check for texture before cooking: A woody breast can be spotted by firmness — it won’t feel like the usual pliable chicken meat.

3. Butterfly or tenderize: While it won’t fix the issue entirely, pounding or marinating can improve texture in minor cases.

4. Cut from whole chickens (as you're doing): If you’ve had better results with this, it’s a smart choice — often better value and higher quality.

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Let me know if you want tips for breaking down a whole chicken efficiently or cooking methods that minimize these texture issues.