| Hot'n'Spicy Chicken Range
Chicken Breast Fillets
Ceekays Chef’s Premium Hot'n'Spicy Breaded Chicken Breast Fillets.
Breadcrumb coated chicken breasts with seasoned aromatic spices and a chilli kick.
Chicken Breast Fillet (55.5%), Water, WHEAT Flour, Rapeseed Oil, Salt, WHEAT Semolina, Monosodium Glutamate, Breadcrumb (WHEAT Flour, Salt, Yeast), WHEAT Gluten, Potato Starch, Garlic Powder, Stabilisers (E451), Maize Starch, White Pepper, Spices (Chilli Powder, Cayenne, White Pepper), Onion Powder, Cayenne Chilli, Raising Agent (E450i)(E500ii), Dextrose, Black Pepper Extract, Thickener (E415), Anticaking Agent (E551), Paprika, Turmeric Extract, EGG Albumen, Garlic Extract.
For allergens see ingredients in BOLD.
Product may contain traces of CELERY, MILK, SULPHUR DIOXIDE AND SULPHITES.
Average Portion Size:
Lacto-ovo-vegetarian: No / Vegan: No
Colour and Appearance:
Golden orange in colour.
These instructions are guidelines only. Please ensure the product is cooked thoroughly until piping hot throughout before consuming.
Deep fry from frozen – Preheat the oil to 180ºC/350ºF and fry the product for 8-9 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 25-30 minutes. Turn the product half way through the cooking time.
Air fry from frozen – Set temperature to 180ºC. Remove required amount from packaging. Place into air fryer basket in a single layer and spray on a small amount of cooking oil. Cook for 25-26 minutes. Turn the product half way through the cooking time.
Internal: 374mm x 250mm x 174mm (L x W x H)
External: 382mm x 262mm x 186mm (L x W x H)
310mm x 300mm x 45mm (H x W x D)
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
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.