| Southern Fried Chicken Range
Southern Fried Breaded
Ceekays Chef’s Bone-in Southern Fried Breaded Chicken Drumsticks and Thighs.
A selection of succulent chicken drumsticks and thighs coated in light, crispy southern-style breadcrumbs.
Chicken 60%, Water, WHEAT Flour, WHEAT Semolina, Rapeseed Oil, Rusk (WHEAT Flour, Salt, Raising Agent (E503)), Breadcrumb (WHEAT Flour, Salt, Yeast, Raising Agents (E450, E500(ii)), Maize Flour, Salt, Gram Flour, WHEAT Gluten, Maize Starch, Monosodium Glutamate, Vegetable Fat (Palm), Spices, Dextrose, Acidity Regulator (E500), EGG Albumen, Flavouring, Raising Agents (E450(i), E500(ii), E503), Anti-caking Agent (E551), Skimmed MILK Powder, Turmeric Extract, Sunflower Oil, Spice Extracts, Herb Extracts, Dried Glucose Syrup, Pepper, Onion Powder, Garlic Powder, Oregano, CELERY.
For allergens see ingredients in BOLD.
Product may contain traces of SULPHUR DIOXIDE AND SULPHITES.
Chicken drumsticks and thighs (Halal).
Average Portion Size:
Drumsticks (130-160g), Thighs (140-170g).
Lacto-ovo-vegetarian: No / Vegan: No
Colour and Appearance:
Golden yellow with visual pepper.
Deep fry from frozen – Preheat the oil to 180ºC/350ºF and fry the product for 13-15 minutes until crispy and golden.
Oven bake from frozen – Preheat the oven to 180ºC/350ºF/Gas Mark 7. Place the product on baking tray and cook in the middle of the oven for 20-30 minutes. Turn the product half way through the cooking time. These instructions are guidelines only. Please ensure the product is cooked thoroughly until piping hot throughout before consuming.
384mm x 250mm x 174mm (L x W x H)
300mm x 390mm x 45mm (H x W x D)
10 cases per layer / 8 layers per pallet = 80 cases per pallet.
Store in a freezer at -18ᵒC or below.
18 months from the date of manufacturing (frozen).
CK Foods (Processing) Ltd.
St. Dunstans Way, off Ripley Street, West Bowling, Bradford, BD4 7EG, United Kingdom
Tel. +44 (0)1482 589961
United Kingdom VY073
There is a documented HACCP system in place at the site which is fully implemented to ensure that potential food safety risks are minimised. The HACCP system includes the analysis of chemical, physical, microbiological and allergenic risks from raw material procurement through the whole process to dispatch to the customer.