southern style popcorn chicken
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 267 kcal | — |
| Fat | 16.7 g | 22% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 16.7 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 11.7 g | — |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Chicken, Water, Enriched wheat flour, Toasted wheat crumbs, Soybean oil, Wheat starch, Soy protein isolate, Salt, Baking powder, Modified com starch, Potassium chiloride, Wheat gluten, Onion powder, Spices, Modified palm oil, Sugars (potato maltodextrin, sugar), Hydrolyzed soy and corn protein, Corn dextrin, Modified cellulose, Guar gum, Garlic powder, Sunflower seed oil, Extractive of annatto, Potato starch, Yeast extract, Canola oil, Sugar, Natural flavour, Silicon dioxide, Vegetable oil (canola and/or sunflower oil).
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E160bAnnattoColour
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded chicken”: 3.87 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.