Pub & Grill Buffalo Chicken Chunks – Pinty's Delicious Foods

Pub & Grill Buffalo Chicken Chunks

Restaurant quality premium, fully cooked, bite sized chicken chunks in the convenience of your home. Customize your experience by enjoying them plain, make them as saucy as you like or dip them in the included sauces.

 

The ultimate pub experience in a box
Lightly dusted
Mildly Seasoned
Signature sauces included
Total customization
Enjoy the chunks plain
Sauce them
Dip them
Bite sized Chicken Chunks
Fully cooked

INGREDIENTS:

CHICKEN CHUNKS INGREDIENTS: CHICKEN, WATER, MODIFIED CORN STARCH, SALT, SODIUM PHOSPHATE, IN A COATING OF WHEAT FLOUR, SPICES. BROWNED IN VEGETABLE OIL (CANOLA AND/OR SOYBEAN).          

AUTHENTIC BUFFALO SAUCE: VINEGAR, CHILI PEPPERS, SOYBEAN OIL, MARGARINE (CANOLA OIL, WATER, PALM AND PALM KERNAL OILS, SALT, WHEY POWDER (MILK), VEGETABLE MONOGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE, CITRIC ACID, FLAVOUR, VITAMIN A PALMITATE, VITAMIN D3), WATER, SALT, SPICES, GARLIC POWDER, NATURAL FLAVOUR, XANTHAN GUM, GUAR GUM, CITRIC ACID, LACTIC ACID, YEAST EXTRACT, SOY LECITHIN, POLYSORBATE 80, SODIUM ALGINATE, RED 40, YELLOW 5, YELLOW 6, SODIUM BENZOATE, POTASSIUM SORBATE, TBHQ.     

HOT SAUCE: AGED CAYENNE PEPPERS, VINEGAR, WATER, SALT, SPICES, GARLIC POWDER, XANTHAN GUM, YEAST EXTRACT, SUGAR, NATURAL FLAVOUR.          

BLUE CHEESE SAUCE: WATER, SOYBEAN OIL, VINEGAR, BLUE CHEESE (MILK), EGG YOLK, MODIFIED CORN STARCH, PARTIALLY HYDROGENATED SOYBEAN OIL, WHEY POWDER (MILK), SALT, MUSTARD FLOUR, MONOSODIUM GLUTAMATE, ONION POWDER, NATURAL FLAVOUR, SUGAR, GARLIC POWDER, POLYSORBATE 80, XANTHAN GUM, TITANIUM DIOXIDE, SOY LECITHIN, MOLASSES, LACTIC ACID, CITRIC ACID, TAMARIND, YEAST EXTRACT, SODIUM BENZOATE, POTASSIUM SORBATE, EDTA, SULPHITES.

ALLERGEN & GLUTEN SOURCES: Chicken: Gluten (Wheat). Buffalo Sauce Pouch: Milk, Soy. Hot Sauce Pouch: None. Blue Cheese Sauce Pouch: Milk, Egg, Soy, Mustard.

PREPARATION INSTRUCTIONS: THAW UNOPENED HOT, BLUE CHEESE AND MEDIUM SAUCE POUCHES IN WARM TAP WATER WHILE CHICKEN CHUNKS ARE COOKING.

IMPORTANT – DO NOT HEAT SAUCES POUCHES IN MICROWAVE AND/OR OVEN.

CONVENTIONAL OVEN: PREHEAT OVEN TO 450°F (232°C). LINE A BAKING SHEET WITH PARCHMENT PAPER. PLACE FROZEN CHICKEN CHUNKS ON THE BAKING SHEET, PLACE ON MIDDLE RACK IN OVEN AND HEAT FOR 30 MINUTES, TURNING ONCE UNTIL HEATED THROUGH.  FRYER: PREHEAT OIL TO 400°F (204°C). COOK FOR 4 ½ - 5 MINUTES. LET STAND 1-2 MINUTES BEFORE SERVING. MEDIUM BUFFALO CHUNK EATERS: IN A LARGE BOWL POUR THE MEDIUM BUFFALO SAUCE OVER THE HEATED CHICKEN CHUNKS AND TOSS UNTIL EVENLY COATED. TAKE IT UP A NOTCH: MIX THE MEDIUM BUFFALO SAUCE AND THE HOT SAUCE TOGETHER. IN A LARGE BOWL, POUR THE SAUCE MIXTURE OVER THE HEATED CHICKEN CHUNKS AND TOSS UNTIL EVENLY COATED. OR ENJOY THE CHICKEN CHUNKS PLAIN AND USE THE INCLULDED MEDIUM BUFFALO SAUCE, HOT SAUCE AND BLUE CHEESE AS DIPS. PREPARE THE MEDIUM BUFFALO CHICKEN CHUNKS AS PER DIRECTIONS, USE THE HOT SAUCE AS A DIP. DRIZZLE THE BLUE CHEESE OVER THE PREPARED CHICKEN CHUNKS FOR THE ULTIATE MESSY CHUNK EXPERIENCE. TRY MIXING THE HOT SAUCE INTO THE BLUE CHEESE FOR A HOT BLUE CHEESE DIP.

 

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