Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicken can still be juicy while being chalky. Here is a picture:
I have tried different combinations of brining solutions and cooking oils - nothing seems to give a consistent result of juicy, smooth textured chicken:
Mind you, this is not a duplicate of "why my chicken is dry" because many times I can get a moist but chalky chicken.