NCC Response to University of Mississippi Small Study on Chicken Nuggets

The National Chicken Council released the following statement in response to a very small study by researchers at the University of Mississippi Medical Center who examined the contents of two chicken nuggets purchased at a quick service restaurant:

Attributable to Ashley Peterson, Ph.D., National Chicken Council vice president of scientific and regulatory affairs:    

“In making chicken nuggets, our members use quality ingredients and adhere to all food safety laws and regulations to create a product with high quality their customers and consumers expect.  Chicken nuggets are an excellent source of protein, especially for kids who might be picky eaters. 

“This study evaluates only two chicken nugget samples out of the billions of chicken nuggets that are made every year.  It is not scientifically justifiable to make inferences about an entire product category given a sample size of two. 

“Chicken nuggets tend to have an elevated fat content because they are breaded and fried.  But it’s no secret what is in a chicken nugget – most quick service restaurants have nutritional information posted in the store or on their Website.  And every package of chicken nuggets in the grocery store by law contains an ingredient list and a complete nutritional profile, including fat content.” 

For more information about chicken nuggets, their ingredients and nutrition content, click here.

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Address media inquiries to: Tom Super

Senior Vice President of Communications

[email protected] 202-443-4130