Is Chicken breast fillets Gluten Free?

The Ingredient Breakdown

As a food scientist, I always look beyond the main protein to see how a product is processed. While the base ingredient is chicken breast with rib meat, the gluten issue arises entirely from the coating and the seasoning blends applied to it.

The primary culprit is the breading section of the ingredient list. It explicitly lists wheat flour as the first ingredient. Wheat flour is the most common source of gluten in processed foods. Even more concerning for those with sensitivities is the inclusion of malted barley flour. Barley is one of the three main grains (along with wheat and rye) that contains gluten, and malted barley is often used to add a savory, umami flavor profile.

Furthermore, the ingredient list includes wheat gluten. This is often added to breaded products to improve the texture and help the coating adhere to the chicken during frying or baking. Finally, the leavening agents listed (sodium acid pyrophosphate and monocalcium phosphate) are typically used in conjunction with wheat-based flours to create a crispy texture. Because the product contains wheat and barley, it carries a high risk of cross-contamination and is not suitable for a gluten-free diet.

Nutritional Value

When analyzing the nutritional profile of these chicken fillets, we must consider the addition of the breading and the frying oil. The presence of sugar and maltodextrin in the breading adds to the carbohydrate count, which is higher than a plain, unseasoned chicken breast.

The inclusion of soybean oil and the fact that the breading is set in vegetable oil contributes to the overall fat content. While chicken breast is naturally a lean protein, the processing adds calories from fat and carbohydrates. For those monitoring their intake, this product is more calorie-dense than a simple grilled chicken breast. However, it does provide a significant amount of protein per serving, making it a convenient option if you are not concerned about gluten or the added sodium from sodium phosphates and salt.