Originally Posted by Transpacificflyer

Chickens don't have fingers........

Perhaps a more accurate description would be formed chicken fat.
Depending upon the supplier, these "chicken" items found on airlines can contain up to 50% chicken fat with large portions of chicken by products such as blood vessels & arteries, mechanically pulverized cartilage, connective tissue & bone, skin and approximately 18-22% "meat", all glued together in a liquid dominated by preservatives, flavourings and sodium. The taste they have is not chicken but the chemical additives that compensate for the natural flavours lost during the processing. They are quick fried and flash frozen.

Ok, sure, someone's going to say stop whinging. Well, these types meals have been roundly criticized by dieticians and nutritionists. The practical solution is to offer actual chicken breast strips lightly breaded and baked. Unfortunately, these are more expensive and many consumers have been trained to eat only high fat/high sodium products. Airlines will not offer better food as long as customers happy with the lower quality crap.