In recent times, there has been growing interest in free radicals due to their close association with human aging and various illnesses. Cooking processes, particularly those involving smoked meat, used oil, and fat, are external factors that produce free radicals. Foods rich in proteins, lipids, and carbohydrates, as well as those containing reactive ingredients, serve as primary sources of these compounds. When free radicals accumulate in the body without proper removal, oxidative stress occurs. This buildup is linked to chronic and degenerative conditions such as cancer, autoimmune diseases, aging, cataracts, rheumatoid arthritis, cardiovascular diseases, and neurological disorders. The purpose of this study was to use electron spin resonance (ESR) to detect the presence of free radicals in various meat products as a potential human threat. Twenty-five randomly selected ready-to-eat fried chicken samples were collected from several supermarkets to assess the presence of free radicals using electron spin resonance (ESR). Our results showed that free radicals were present in the examined samples at various concentrations.