The white meat of a chicken is difficult to cook juicy & tender!!! Of course, that it my favorite part!!! I have found the legs & thighs (dark meat) to cook faster & more moist. It is possible to over cook them thereby drying them out; but you gotta work at it!!!

I've used toaster ovens and air fryers with boneless skinless chicken breast and it comes out great. Look for the Betty Crocker recipe online or - better yet - use a thermometer with an alarm that will go off when the chicken reaches the right internal temperature. Thermoworks makes a really good cooking thermometer, I use it in my air fryer.

Cooking it too long can dry it out. The leg and thigh have more fat in them. The Breast has less fat. This is why when cooking turkey, basting is usually done. It picks up the fat and juices that pool at the bottom of the pan and puts it back up on the breast. But it can take four hours to cook a turkey. Chicken and turkey both are injected with salt water to keep it juicy before you even get them. Some people put slices of butter under the skin of the turkey to add fat above the breast to keep it juicy. I can't hardly eat white meat chicken. I usually take the breast of a turkey and make soup or a mayo based turkey salad for sandwiches. Are you frying your chicken breasts or baking them in the oven? You can also put mayo on baked chicken. Of course adding fat whether butter or mayo is not as healthy. How long and hot are you cooking your chicken? Are you following a recipe or tradition? Do you buy chicken breasts or strips? They are all cooked differently. KFC cooks their original recipe chicken in a pressure cooker. But the extra crispy is double battered and cooked in an open fryer. Hardees also uses an open fryer for their fried chicken. They use chicken breasts for the char broiled chicken sandwiches which are cooked in the char broiler, of course.

The dark meat is the juiciest.