In the last year or two we've had increasing problems with fresh boneless skinless chicken breasts that come out tough and stringy. Same recipes and cooking methods as always. Usually baked in some form.
Beyond the many good explanations given here - Will cooking chicken longer in soup make it less tough and stringy?...
I'm in a rural part of the western US, maybe 5+ hours additional transportation from distribution the store.
In the stores, I often find some packages that have a lot of fluid in them. Others have none.
Understanding that the fluid could be from unintended freezing/thawing, or from water added to the chicken, what is the best method to judge the best condition in the store?
Those with fluid in them or those with no excess fluid? Or maybe it's not so relevant?