Chicken: Chicken Breast Meat, Water, Salt, Sodium Phosphate. Breaded With: Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Corn Starch. Battered With: Water, Corn Starch, Bleached And Enriched Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Potato Starch, Rice Flour, Dextrin, Salt, Nonfat Dry Milk, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Egg White Powder, Egg Yolk Powder, Silicon Dioxide (Processing Aid), Xanthan Gum. Cooked In Vegetable Oil. Orange Sauce: Water, High Fructose Corn Syrup, Sucrose, Distilled Vinegar, Modified Food Starch, Red Bell Peppers, Salt, Orange Juice Concentrate, Dehydrated Garlic, Garlic, Soybean Oil, Guajillo Peppers, Xanthan Gum, Garlic Powder, Sodium Benzoate And Potassium Sorbate (Preservatives), Natural And Artificial Orange Flavor, Spices, Dehydrated Red Bell Peppers, Citric Acid, Red Shade #40. Allergens: Contains Eggs, Milk, Wheat.

• Keep frozen. Preferred method. Oven: 1. preheat oven To 375 F. placesauce bag in warm water To thaw. 2. empty bag Of chicken in oven safepan. 3. bake uncovered for 15-17 minutes. 4. open sauce bag. Stir insauce with chicken And bake for an additional 5 minutes or until hot*.Microwave: 1. place sauce bag in warm water To thaw. 2. empty bag ofchicken into a microwave safe container. 3. microwave on high,uncovered, for 3 minutes. 4. open sauce bag. Stir in sauce with chicken.Microwave an additional 2 minutes or until hot*. Note: cook times mayvary between microwaves. Pan fry: 1. place sauce bag in warm water tothaw. 2. add 2 teaspoons Of oil And chicken To skillet. Heat on mediumfor 2 minutes. 3. cover And cook for additional 6 minutes, stirringoccasionally. 4. open sauce bag. Stir in sauce And heat additional 2minutes or until hot*. *Internal temperature should be 165 f for atleast 15 seconds.