Running, this is your statement that other members have questioned:
We took a look at purdue's frozen chicken and made a shocking discovery. The chicken had been frozen in a broth that contained barley
..and have asked you to support your statement. I would suggest you and your partner look for other options, such as the method of frying or oils. Most people where I live use a seasoned skillet that is well used to cook every floury thing. That gluten remains in the pan that can cause contamination.
Another thing to look into is that the longer you are gluten free, your reaction time will vary. In other words...did you and your partner share a lunch or a previous dinner, that might not have been 100% safe, and the response was after your evening meal. I react amost 24 hours after I have been exposed to gluten.
No one is denying your illness, but your intial statement was a bit alarming, when Perdue had been a pretty good company for those of us with Celiac. Although individuals nor companies are perfect.