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Chicken Shop Hot & Fiery Chicken Chunks

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Birds Eye Chicken Shop Hot & Fiery Chicken Chunks

Preparation

Tastiest when Oven Baked Straight from the Freezer.

200°C, Fan 180°C, Gas Mark 6

25 minutes

  1. Pre-heat the oven.
  2. Remove the Southern Fried Wings from the packaging and place on a baking tray in the middle of the oven.
  3. Turn over halfway through cooking.
  4. Cook until crisp and golden.


Storage Instructions

Store in a freezer at -18°C or cooler.



Safety Instructions

Please ensure food is cooked until piping hot.
These instructions are guidelines only.
Do not refreeze after defrosting.



Ingredient Declaration

Chicken Thigh (77%)

Fortified WHEAT Flour (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin)

Rapeseed Oil

Flour (Maize, Rice)

Lentils

WHEAT Starch

Breadcrumbs (Fortified WHEAT Flour (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Cocoa Butter, Salt)

Spices

Tomato Powder

Salt

Onion Powder

Garlic Powder

Cornflour

Raising Agents (E450, E500)#

Colour (Paprika Extract)

Natural Flavourings

Spice Extracts

# E450 and E500 are the basic ingredients of baking powder, which is used to make the coating light and crispy



Please, check the ingredients and nutritional values for possible changes on the packaging. Allergens are highlighted in the ingredient list.



Allergen information

For allergens see ingredients in CAPITAL LETTERS


Other

Cooked marinated chicken thigh pieces, coated in spicy breadcrumbs, lightly fried.

This product contains bones.
This pack contains 4 portions

Nutritional Information - Adult

Nutritional Information Per Serving Nutritional Information Per 100g
Energy (kJ) kJ 1018 kJ 1089 kJ
Energy (kcal) kcal 244 kcal 261 kcal
Fat  15 g 16 g
Fat of which Saturates 3.3 g 3.5 g
Carbohydrate  11 g 12 g
Carbohydrate of which Sugars 1.0 g 1.0 g
Fibre  0.5 g 0.5 g
Protein  16.0 g 17.0 g
Salt  0.77 g 0.83 g

Nutrition & Reference Intakes Information

Reference intake of an average adult (8400kJ / 2000kcal)

Average values per 100g: Energy 947kJ / 227kcal

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