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Popcorn Chicken Chicken Breast Chunks Fritters With Rib Meat, Popcorn Chicken
Short Description
Perdue Popcorn ChickenBoneless Skinless Chicken Breast with Rib Meat, Water. Contains less than 2% of Salt, Garlic Powder, Onion Powder. Breaded with: Wheat Flour, Water, Corn Starch, Sugar, Yellow Corn Flour. Contains less than 2% of Salt, Spices, Garlic Powder, Extractives of Paprika, Spice Extractive, Onion Powder, Extractives of Paprika and Annatto, Wheat Gluten.Perdue Popcorn Chicken. No antibiotics ever! Made with 100% all natural├óÔé¼ chicken. No preservatives. No fillers. *Our chickens are raised with: USDA process verified. processverified.usda.gov. No antibiotics ever. No animal by-products. All vegetarian diet. Cage free in the USA. No hormones or steroids added├óÔé¼┬í. Chicken breast chunks fritters with rib meat. Inspected for wholesomeness by U.S. Department of Agriculture. Chicken hatched, raised & harvested in USA. ├óÔé¼ Minimally processed. No artificial ingredients. ├óÔé¼┬íFederal regulations prohibit the use of hormones or steroids in poultry. 190 Calories. 1.5g sat fat 8% DV. 440mg sodium 18% DV. 1g sugars. 13g protein 26% DV. Per serving. Resealable for freshness. Directions Fully cooked. Keep frozen.Heating instructions: Conventional/toaster oven (preferred methods) :1. Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.2. Place frozen pieces in single layer on baking sheet.3. Bake on middle oven rack for 14 to 16 minutes, or until heated through. Internal temperature should reach 150 degrees F - 160 degrees F.4. Turn pieces halfway through heating time. Let stand for 1 to 2 minutes before serving.Microwave oven:1. Place frozen pieces in single layer on microwave safe plate.2. Heat, uncovered, on high for 3 to 3-1/2 minutes, turning halfway through heating time.3. Let stand for 1 to 2 minutes before serving.Appliances may vary. Heating times are approximate. Warnings Contains: Wheat.Long Description
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Net-Content: | 84g |
Wikipedia: | Visit |
Manufacturer: | Perdue Farms Incorporated |
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