Understanding Nutrition: What oil does KFC fry their chicken in?

November 8, 2025 •

4 min read

Back in 2007, following public health pressure, KFC in the U.S. announced a major shift from partially hydrogenated vegetable oil to a low-linolenic soybean oil to eliminate trans fats. This was a significant step, but it raises the question: what oil does KFC fry their chicken in today, and do their practices vary globally?

Quick Summary

KFC's frying oil varies by region, primarily using low-linolenic soybean oil in the U.S. and canola oil in other countries, like Canada and Australia. The oil choice was influenced by health concerns regarding trans fats, with different regions adopting region-specific solutions.

Key Points

Regional Oil Variations: KFC uses low-linolenic soybean oil in the U.S., canola oil in Canada and Australia, and non-hydrogenated palm oil in some parts of Asia.
Trans Fat Elimination: The 2007 switch in the U.S. from partially hydrogenated vegetable oil to low-linolenic soybean oil was driven by the need to eliminate industrially-produced trans fats.
Healthier Frying Oils: Oils like avocado or refined olive oil are considered healthier for frying at home due to higher smoke points and monounsaturated fat content.
Deep Frying Increases Fat Content: Regardless of the oil type, deep-frying significantly increases the fat and calorie content of food, making it less ideal for a regular diet.
Balanced Diet is Key: Even with healthier oil choices, deep-fried items should be consumed in moderation as part of a balanced diet rich in fruits, vegetables, and whole grains.

The Shifting Oils of KFC: A Global Overview

KFC's famous fried chicken relies on a precise cooking method, but the type of oil used has not been static over the years. Driven by evolving nutritional science and consumer health demands, the company has adapted its oil policies in different parts of the world. Understanding these changes provides insight into the fast-food industry's response to public health concerns.

The Historical Shift from Trans Fats

Initially, like many fast-food chains, KFC used partially hydrogenated vegetable oil for its deep-frying needs. This oil was valued for its long shelf life and stability at high temperatures, but it also contained significant levels of industrially-produced trans fats. As the negative health effects of trans fats, particularly their link to heart disease, became widely known, public advocacy groups and consumers began pushing for healthier alternatives.

In response, KFC's parent company, Yum! Brands, made a landmark decision in 2007 to switch its U.S. restaurants to a trans fat-free cooking oil. This significant move was a direct result of public pushback and preempted future regulations banning the ingredient.

The Current Regional Oil Variations

The frying oil used by KFC is not uniform across its global empire. Different markets rely on locally sourced and preferred oils, leading to variations in the nutritional composition of their fried chicken.

United States: Since 2007, KFC has primarily used low-linolenic soybean oil for its frying needs. This particular soybean oil variety is modified to contain less linolenic acid, making it more stable and reducing the need for hydrogenation, thus eliminating trans fats.
Canada: In Canada, KFC uses canola oil for frying. This is explicitly stated in their ingredients listing, which also mentions the inclusion of an anti-foaming agent and TBHQ.
Australia: KFC Australia relies on high-oleic canola oil, which is grown domestically. This variant is praised for its healthy fat profile and local sourcing.
Asia: Some KFC outlets in Asia, such as those in Malaysia, use 100% cholesterol-free non-hydrogenated palm oil. The use of palm oil has its own set of health and environmental considerations, which the company has previously addressed.

Frying Oil and Your Diet: Health Implications

For those managing their diet, the type of oil used for frying is a crucial consideration. A healthy diet, as defined by organizations like the World Health Organization (WHO), involves limiting fat intake, particularly saturated and industrially-produced trans fats, and increasing intake of unsaturated fats. Deep-frying, regardless of the oil, increases the caloric and fat content of food.

The Impact of Different Oil Types

The choice of oil directly influences the final nutritional profile of the fried food. While KFC has eliminated trans fats from its U.S. products, fried chicken remains high in calories, fats, and sodium.


Feature	Low-Linolenic Soybean Oil (U.S.)	Canola Oil (Canada/Australia)	Palm Oil (Asia)	Healthier Alternative (e.g., Avocado Oil)
Key Fats	High in unsaturated fats (oleic acid).	High in unsaturated fats (omega-3 and omega-6), low in saturated fat.	High in saturated fat.	High in monounsaturated fats (oleic acid).
Trans Fats	No industrially-produced trans fats.	No industrially-produced trans fats.	No industrially-produced trans fats (if non-hydrogenated).	Negligible.
Smoke Point	High smoke point suitable for deep-frying.	High smoke point suitable for deep-frying.	Relatively stable at high temperatures, but higher saturated fat content.	Very high smoke point, excellent for frying.
Health Considerations	Good stability for frying, reduced trans fat content.	Heart-healthy due to high unsaturated fat content.	High saturated fat content, not recommended for regular use by health authorities.	Considered one of the healthiest oils for high-heat cooking.

Making Healthier Choices for Your Diet

To manage your overall diet, here are some actionable tips:

Prioritize healthier cooking methods. Opt for steaming, boiling, or baking instead of frying to reduce fat intake.
Choose leaner meats. When eating chicken, remove the skin or choose grilled rather than fried options to cut down on saturated fat.
Mind your portions. The size of your serving directly impacts the amount of calories, fat, and sodium consumed.
Pair wisely. Balance your fast-food meal with a nutritious side, like a salad, instead of another fried item. The NHS suggests eating five portions of fruit and vegetables a day.
Read ingredient lists. Be aware of what's in your food, especially regarding the type of fats used. This is particularly important for packaged and pre-prepared snacks.

Conclusion

The choice of oil at KFC has changed significantly over time, most notably with the elimination of trans fats in the United States and the adoption of varying oils based on local supply and regulations. While the oil type offers some nutritional differences, the fundamental fact remains that deep-fried chicken, from KFC or elsewhere, is a high-fat, high-calorie food best enjoyed in moderation. A truly nutrition-focused diet should prioritize fresh, whole foods and limit fast-food consumption. By being mindful of ingredients and cooking methods, consumers can make more informed decisions to support their long-term health.

For more information on healthy dietary patterns, consult authoritative sources like the World Health Organization.

Frequently Asked Questions

In the United States, KFC uses low-linolenic soybean oil for frying its chicken. The company switched to this trans fat-free oil in 2007.

Yes, the frying oil varies by country. For example, KFC Canada uses canola oil, KFC Australia uses high-oleic canola oil, and some Asian markets use non-hydrogenated palm oil.

Since 2007, KFC in the U.S. has eliminated industrially-produced trans fats from its fried chicken by switching to low-linolenic soybean oil.

Low-linolenic soybean oil, the type used by KFC, is more stable and contains less linolenic acid than regular soybean oil, making it a better option for high-heat cooking. However, some nutrition experts caution against seed oils for high-heat frying due to potential oxidation.

Deep-frying adds significant calories, fat, and sodium to chicken. Even if a healthier oil is used, the total fat content increases considerably.

For home frying, healthier oil options include avocado oil and refined olive oil, both of which have high smoke points and favorable fat profiles. It is also recommended to use less processed oils for cooking.

Palm oil is used in some regions, like parts of Asia, and is relatively stable for frying. However, it is high in saturated fat, and health authorities typically recommend replacing saturated fats with unsaturated fats for better heart health.