| Southern Fried Chicken Range
Southern Fried Breaded
Chicken Breasts, Drums
Ceekays Chef’s Bone-in Southern Fried Breaded Chicken Breasts, Drumsticks and Thighs.
Succulent chicken breasts, drumsticks and thighs coated in light, crispy southern-style breadcrumbs.
Chicken 60%, Water, WHEAT Flour, WHEAT Semolina, Rusk (Made from WHEAT Flour), Rapeseed Oil, Gram Flour, WHEAT Gluten, Salt, Maize Starch, Pepper, Dried Onion, Yeast Extract (SULPHITE), Spices (Black Pepper, White Pepper, Chilli Powder, Nutmeg, Cinnamon), Monosodium Glutamate, Stabilisers (E451, E500), Flavour Enhancer: E621, Dried Yeast, EGG Albumen, Raising Agents: E450(i), E500(ii), Anticaking Agent: E551, Turmeric Extract, Dextrose, Onion Powder, Garlic Powder, Raising Agents: E503, Sunflower Oil, Sugar, Natural Flavouring, Oregano, Spice Extracts (Paprika, Black Pepper), Herb, Herb Extract (CELERY).
For allergens see ingredients in BOLD.
Product may contain traces of MILK.
Chicken breasts, drumsticks and thighs (HMC Certified).
Average Portion Size:
Breasts (120-150g), 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.
1x2kg Breasts / 3x2kg Drumsticks and Thighs
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
UK VY073 EC
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.