Chicken Breast Pattie Fritters with Rib Meat Chicken Breast with Rib Meat, Water, Flavoring [Potassium Chloride, Flavoring, Autolyzed Yeast Extract, Maltodextrin (Corn, Potato), Salt, Chicken Fat, Contains less than 2% (Chicken Broth, Citric Acid, Dextrin, Disodium Inosinate & Disodium Guanylate, Dried Chicken, ...

It provides chicken supplies to all brands chains, including KFC and Taco Bell, as well as McDonald's, Burger King, small restaurant businesses, and prisons. The company manufactures a wide variety of processed meat products at its 123 food processing plants.

1985 The Burger King chicken nuggets were introduced in 1985 to compete with McDonald's Chicken McNuggets. Originally made with sliced fillets of chicken, the product was replaced with a formed, chopped-chicken product several years later.

Small bites of big flavor. White meat chicken, tender and juicy on the inside and crispy on the outside. Coated in a homestyle seasoned breading, they are perfect for dipping in any of our delicious dipping sauces.

In 1985, Burger King rolled outs its chicken tenders. The introductory commercial, accompanied by a soulful chorus proclaiming "there's nothing like the real thing, baby," tells customers that, unlike a certain "nugget," the new tenders are made from 100% chicken breast filet instead of ground, processed chicken meat.

The Burger King chicken nuggets are very simple to make. The chicken pieces are covered with seasoning and then dipped in flour, egg, and breadcrumbs. Lastly, they are fried to perfection in oil.

It supplies Yum! Brands chains that use chicken, including KFC and Taco Bell, as well as McDonald's, Burger King, Wendy's, Wal-Mart, Kroger, IGA, Beef O'Brady's, small restaurant businesses, and prisons.

While the “pink slime” is used as a finely textured lean beef sold by the meat industry to plenty of suppliers, it is not used in the famous McNuggets. McDonald's chicken nuggets are made with Tyson chicken, which is ground up, then fried and battered.

The chicken nugget was invented in the 1950s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work. This bite-sized piece of chicken, coated in batter and then deep fried, was called the "Chicken Crispie" by Baker and his associates.

"Recent actions in this regard from our franchisor[s] include lifting price caps on value menu items and reducing the number of nuggets [in] meals from 10 pieces to eight." Accordino suggested that these changes are a result of price hikes throughout the supply chain and its own increased labor costs.

Our fryer oil contains: corn, canola, soy and/or cottonseed oils.