| Southern Fried Chicken Range
Southern Fried Breaded
Chicken Mini Fillets
CK10A2 (1kg Pack)
CK10AX2 (800g Pack)
Ceekays Chef’s Premium Southern Fried Breaded Chicken Mini Fillets.
Succulent pieces of mini chicken breast fillet coated in light, crispy southern-style breadcrumbs.
Chicken Breast Fillet (57%), Water, WHEAT Flour, WHEAT Semolina, Rapeseed Oil, Salt, WHEAT Gluten, Starch, Sunflower Oil, Modified Waxy Maize Starch, Pepper, Flavour Enhancer(E621), Dried Yeast, Anti-caking Agent (E551), Raising Agents: E450(i), E500(ii), Turmeric Extract, Colour: Paprika Extract and Flavouring, Dextrose, Acidity Regulator (E500), Onion Powder, EGG Albumen, Flavourings, Yeast Extract (SULPHITE), Paprika Extract, Fennel, Nutmeg, Garlic Powder, Herb Extract, Spice Extracts, Dried Glucose Syrup and Herb.
For allergens see ingredients in BOLD.
Product may contain traces of MILK.
100% chicken breast meat (HMC Certified).
Average Portion Size:
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 5-6 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 15-20 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.
CK10A2 - 1kg
CK10AX2 - 800g
CK10A2 - 6kg (6x1kg)
CK10AX2 - 6.4kg (8x800g)
CK10A2 - 284mm x 250mm x 174mm (L x W x H)
CK10AX2 - 390mm x 255mm x 180mm (L x W x H)
CK10A2 - 10 cases per layer / 10 layers per pallet = 100 cases per pallet.
CK10AX2 - 10 cases per layer / 10 layers per pallet = 100 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.