Where Does KFC Source Their Chicken? An In-Depth Look at the Fast Food Giant’s Poultry Supply Chain

As one of the world’s largest fast food chains, KFC goes through a lot of chicken! Their famous fried chicken is at the core of their menu and brand identity. But have you ever wondered where exactly all that chicken comes from before it gets coated in the Colonel’s secret blend of 11 herbs and spices?

We’ll look at KFC’s chicken supply chain in detail in this article, from the hatchery to the deep fryer. We’ll find out how this huge chicken operation makes sure that all 4,000 KFC restaurants around the world have the same quality and taste of chicken.

An Overview of KFC’s Chicken Sourcing

KFC sources their chicken from a mix of corporate owned farms and external suppliers. Their network of over 7,000 chicken farmers are located predominantly in the United States, with some additional suppliers in Canada, the UK, Europe, Asia and South Africa.

About 80% of KFC’s chicken comes from their own supply chain. The other 20% comes from outside suppliers who meet KFC’s quality and welfare standards. This gives them control over how the chickens are raised and gives them the flexibility to meet demand.

KFC contracts their farmers to raise chickens according to set protocols covering housing, feeding regimens, and other aspects of husbandry. Their 35 poultry hatcheries provide chicks to farmers when they are just a day old. After around 42 days, the mature chickens are transported to processing plants before distribution to KFC restaurants.

Selecting Quality Breeds

The specific chicken breeds used by KFC may vary slightly by region but they consistently select high quality broiler breeds optimized for meat production. Common breeds include the Cobb 500 and Ross 308.

Broiler chickens are genetically selected over many generations to grow rapidly and develop a higher ratio of breast meat. While most broiler breeds reach slaughter weight at around 6-7 weeks, KFC chickens are harvested slightly earlier at 5-6 weeks for maximum tenderness.

KFC occasionally faces criticism over broiler chicken welfare issues like lameness and heart problems resulting from their ultra-rapid growth. In response, the company is funding research into slower growing breeds that retain excellent meat quality.

Housing and Rearing Standards

KFC has made strict rules about how they raise and handle their chickens that protect their welfare. The goal of these standards is to improve health while reducing harm, stress, and pain.

• Housing – Chickens are housed in large barns with room to move about freely. Stocking density is limited to a maximum of 6.5 pounds per square foot. The barns feature litter floors, ventilation systems, feeding and watering stations, and some perches and enrichment objects.

• Lighting – Light intensity and duration is controlled to optimize activity levels and prevent eye and leg health issues. There are minimum 4-hour dark periods.

• Enrichments: To satisfy their natural behaviors, chickens can use pecking posts, perches, and hay bales. Outdoor access may be provided seasonally where feasible.

• Health Monitoring – Detailed protocols cover biosecurity, vaccination, prompt treatment of illness, and humane euthanasia when needed. Antibiotic use is restricted.

• Handling – Specialized training and auditing ensures gentle handling throughout the chicken’s life.

Compliance with the standards is evaluated through regular internal and third-party audits. KFC works closely with farmers to promote continuous improvement.

The Life of KFC Chickens

Let’s walk through the typical life stages of a chicken destined for KFC:

• Hatching – Eggs are incubated at the hatchery for 21 days before the chicks hatch. They are vaccinated and assessed for health and quality.

• Brooding – The day-old chicks are transported to contract farms for brooding. They are kept warm and comfortable for their first 3-4 weeks in special brooder houses.

• Growing – At around 4 weeks, the young chickens are moved to open-plan grow-out barns. They live on litter floors with room for exercise and enrichment. Their diet transitions to a high protein feed optimized for meat production.

• Loading – At 5-6 weeks of age, fully grown chickens are caught manually by trained crews and transported promptly under climate control to processing facilities.

• Processing – Chickens are humanely slaughtered and cleaned at USDA inspected plants. Carcasses are chilled, cut into parts, and marinated with KFC’s signature blend of 11 herbs and spices.

• Shipping – Spiced chicken parts are packaged, frozen, and distributed to KFC locations worldwide where they are cooked and served fresh.

Food Safety Protocols

As a restaurant chain serving millions of customers daily, food safety is paramount for KFC. Their protocols aim to identify and mitigate any potential contaminants.

• Testing – Raw chicken is routinely tested for pathogens including Salmonella and Campylobacter. Testing also covers ingredients and the restaurant environment.

• Vaccinations – Chickens are vaccinated against common poultry diseases like Marek’s disease. This promotes flock health and reduces the need for antibiotics.

• Cleanliness – Strict sanitation procedures are enforced at farms, hatcheries, processing plants, and restaurants to prevent cross-contamination.

• Cooking – Chicken must reach an internal temperature of 165°F to destroy any dangerous pathogens. Cooking oil is also filtered and replaced frequently.

• Inspections – Farm audits, USDA oversight, and restaurant managers help to identify and quickly resolve any deficiencies.

Commitment to Continuous Improvement

While KFC has made significant strides, they acknowledge there is always room for improvement in areas like environmental impact, ethical practices, worker welfare, and nutrition.

Some recent initiatives include:

• Phasing out antibiotics important to human medicine
• Exploring slower-growing breeds of chicken
• Testing innovative housing enrichments
• Reducing plastic waste from packaging
• Expanding plant-based menu options
• Improving recyclability of restaurant materials

KFC maintains an animal welfare advisory council to evaluate emerging science and advise on advancing standards and practices. They are also increasing transparency through live video monitoring on some farms.

The bottom line is KFC takes their responsibility as one of the world’s largest restaurant chains seriously. While progress can seem slow, their efforts to continuously evolve show a real commitment to ethical and sustainable sourcing.

The Secret’s Out!

That covers the major facets of how this fried chicken giant manages their massive poultry supply chain. It’s a complex operation! But KFC’s investment in quality assurance and oversight helps ensure that every bucket of finger lickin’ good chicken maintains the distinctive flavor profile their fans crave.

So next time you sit down with a box of Original Recipe, you can sink your teeth in knowing how that chicken went from tiny chick to secret spice blend in just 42 short days! The Colonel’s 11 herbs and spices might still be secret, but now you know everything about where KFC’s chickens call home.