Just called KFC

I just called KFC customer service -- I'm sorry, that's "customer satisfaction" -- and told them that while their grilled chicken is low carb, and quite tasty, that more and more of the low carb community is going gluten free, and they're acing themselves out of a big chunk of their potential market for an ingredient that doesn't really even need to be in the recipe. Emphasized that I have a pretty high profile in the community, and had let my readership know that the grilled chicken contains wheat -- and that if they took it out of the recipe, I'd be happy to announce that, as well.

I have no idea if they'll do a darned thing, but I figured it couldn't hurt to call.

If you'd like to call, it's 1-800-225-5532 from the US. In Canada it's 1-866-664-5696. In the UK it's 0845 753 253.

Don't you feel they deserve at least the opportunity to serve us?

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I wonder if it might *not* be

I wonder if it might *not* be an issue of just leaving out the gluten-containing ingredients, but of having to process the chicken in a different facility than the one in which their other products are breaded and cooked?

They may not be able to call their product "gluten-free" if it comes into contact with machinery that produces their breaded products. Or, once in the individual restaurant, that is cooked or kept warm on the same equipment.

For example, a friend of mine cannot eat seemingly gluten-free deep fried foods (like French fries) in a restaurant since breaded foods are cooked in the same oil.

For another (unrelated to gluten) example, at a previous job I could not find organic goat's milk through any of our suppliers' catalogs. I eventually found out that the goat milk we were stocking came from a certified organic farm, but because it was bottled on equipment that was sometimes used for non-organic milk, it could not be labeled as such.

So although it would be interesting if KFC eliminated gluten from the grilled chicken, I doubt many people with severe gluten allergies would feel confident about the preparation methods.

Perhaps I missed the post, but do you know what ingredients are the culprits? I imagine it might be in the "flavorings" and/or brine that is injected into the meat, unless there is a light coating of spices and mystery chemicals on the surface!


I think you're spot-on -- very, very hard to ensure no cross-contamination at the individual stores. Still, there are degrees of avoiding gluten, and I might be willing to occasionally consume this product if it didn't actually have wheat added, even though there was the possibility that a little flour-based coating mix was in the air, or whatever.

I have a feeling -- unsubstantiated -- that they use wheat in the spice mix they sprinkle on the chicken, to help it stick.