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Hot Table Fried Chicken

Nutrition Facts

1 serving per container

Serving size

1 each

Amount per serving

Calories

1034

% Daily Value*

Total Fat

46.6g
60%

Saturated Fat

10.5g
53%

Trans Fat

0g

Cholesterol

193.1mg
64%

Sodium

3955.1mg
172%

Total Carbohydrate

95.6g
35%

Dietary Fiber

6.1g
22%

Total Sugars

0.4g

Includes 0g Added Sugars

0%

Protein

58.3g

Vitamin D

0mcg
0%

Calcium

37mg
3%

Iron

8mg
44%

Potassium

1564mg
33%

* The % Daily Value (DV) tells you how much a nutrient in
  a serving of food contributes to a daily diet. 2,000 calories
  a day is used for general nutrition advice.

Allergens

Contains Wheat Wheat Gluten

Ingredients

Crispy Potato Wedges (Battered Crinkle-Cut Wedge Fries (Potatoes, Vegetable Oil (Soybean Oil, Canola Oil, And/or Cottonseed Oil), Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Less Than 2% Of: Dextrose, Modified Food Starch, Garlic Powder, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Natural Flavor, Paprika Oleoresin Color, Rice Flour, Salt, Spices, Disodium Dihydrogen Pyrophosphate (To Maintain Natural Color))), Barn Fried Chicken (Chicken Thigh, Chicken (Chicken drumsticks.), Seasoned Flour Breading (Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chicken Wing Seasoning (Seasoned Salt (Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (To Make Free Flowing), Sunflower Oil, Extractives Of Paprika & Natural Flavor.), Old Bay Seasoning (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper and Black Pepper), Paprika), Black Pepper Spice), Garlic Granulated, Onion Spice, Paprika (Paprika, Silicon Dioxide (to make free-flowing)))), Fresh Parsley

  • Crispy Potato Wedges
    • Battered Crinkle-Cut Wedge Fries
      • Potatoes
      • Vegetable Oil
        • Soybean Oil
        • Canola Oil
        • And/or Cottonseed Oil
      • Enriched Flour
        • Bleached Wheat Flour
        • Niacin
        • Reduced Iron
        • Thiamine Mononitrate
        • Riboflavin
        • Folic Acid
      • Less Than 2% Of:
        • Dextrose
        • Modified Food Starch
        • Garlic Powder
        • Leavening
          • Sodium Acid Pyrophosphate
          • Sodium Bicarbonate
        • Natural Flavor
        • Paprika Oleoresin Color
        • Rice Flour
        • Salt
        • Spices
        • Disodium Dihydrogen Pyrophosphate (To Maintain Natural Color)
  • Barn Fried Chicken
    • Chicken Thigh
    • Chicken (Chicken drumsticks)
    • Seasoned Flour Breading
      • Flour
        • Bleached Wheat Flour
        • Malted Barley Flour
        • Niacin
        • Iron
        • Thiamin Mononitrate
        • Riboflavin
        • Folic Acid
      • Chicken Wing Seasoning
        • Seasoned Salt
          • Salt
          • Sugar
          • Spices
            • Including Paprika
            • Turmeric
          • Onion
          • Corn Starch
          • Garlic
          • Tricalcium Phosphate (To Make Free Flowing)
          • Sunflower Oil
          • Extractives Of Paprika & Natural Flavor
        • Old Bay Seasoning
          • Celery Salt
            • Salt
            • Celery Seed
          • Spices (Including Red Pepper and Black Pepper)
          • Paprika
        • Black Pepper Spice
      • Garlic Granulated
      • Onion Spice
      • Paprika
        • Paprika
        • Silicon Dioxide (to make free-flowing)
  • Fresh Parsley

NUTRITION:
Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

ALLERGENS:
UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.