Our Chicken Story

Since S. Truett Cathy opened his first restaurant in 1946, we have served quality food, made with care. We still carry with us this tremendous sense of responsibility and believe in being a force for good – especially when it comes to our chicken. That is why our customers can trust that chicken from Chick-fil-A will always mean three simple things.

 

Real Chicken

Quality has always been our approach to food, and because chicken is at the center of our menu, that means serving ro, boneless breast of chicken that has never been ground or separated. The chicken we source contains no fillers, steroids or hormones*, and since May 2019, every Chick-fil-A restaurant in the United States has served only chicken raised with No Antibiotics Ever. By not allowing antibiotics of any kind, our chicken meets the highest commitment for non-antibiotic use and our suppliers are verified by the US Department of Agriculture (USDA).

Animal Wellbeing

Our chicken is raised on farms in the USA, in accordance with our Animal Wellbeing Standards. In addition, we became the largest quick service restaurant franchise (based on overall sales**) to implement serving only chicken raised with No Antibiotics Ever at all our restaurants in the United States. We also maintain an Animal Wellbeing Council that includes outside experts to help ensure our standards are in line with best practices.  

Rigorous Standards

Our chicken is held to some of the highest standards for cut and quality in the industry. It is never ground or mechanically separated. We expect all our supplier facilities to adhere to rigorous standards for food safety, as well as our Chick-fil-A restaurant Operators. 

We know our customers have placed their trust in us. And we work every day to ensure we serve chicken they can feel better about eating. 

* No artificial or added hormones are used in the production of any poultry in the United States. 

** Technomic 2019 Center of the Plate: Poultry Consumer Trend Report