Scalding is a post-mortem operational step that is performed to facilitate feathers removal from poultry carcass. Although the hard-scald has been used by many Brazilian’s slaughterhouses, it not has been related to physicochemical and biochemical changes on chicken breast meat. The objective was to determine the effects of broiler carcass scalding on functional properties from broiler breast fillets. One hundred and seventy one broiler chickens Cobb from 42 to 48-day-old were slaughtered according to the standard industry practice. They were submitted to five scalding parameters—T1: 54 °C/210 s; T2: 55 °C/180 s; T3: 56 °C/150 s; T4: 57 °C/120 s; T5: 58 °C/90 s. Chicken breast fillets were cut off 1.5 h post-mortem and storage at cold room. Twenty-four-hour post-mortem, L* (luminosity), pH, water holding capacity (WHC), emulsifying capacity (EC) and protein denaturation (PD) analysis were carried out. L* values were higher (p ≤ 0.05) in T4 (57.27) and T5 (57.55) than T1 (53.72), T2 (54.83) and T3 (56.44). Although the L* measurement was performed in fillets ventral portion due the possible scald-burn affecting the fillets external luminosity, the results showed that scalding process also affected the internal meat luminosity. The pH values varied from 5.84 to 5.89 and WHC values varied from 68.30 to 68.81% and they were not different among treatments (p > 0.05). EC values, expressed in g of sample mL-1 oil, were higher (p ≤ 0.05) in T1 (15.44), T2 (15.72) and T3 (15.59) than T4 (14.42) and T5 (14.46). The inverse was observed to PD (percentage values)—T1 (26.02); T2 (25.00); T3 (26.21); T4 (31.80); T5 (32.59). The temperature increase from 54 to 58 °C demonstrated negative impact on protein functionality affecting the PD and consequently, the EC values. These results confirmed that time and temperature scalding-parameters affected the functional properties of chicken breast meat.