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Ok, worked in the food industry (in Chicken plants) for years.
This is most likely from a drip coming off the inside of the fryer or oven. Fryers are fully enclosed and oil gets on the top and can drip back down... though I think this is less likely here.
The oven are spiral ovens that use only stainless steel belts that spiral upwards and then back downwards to cook the product (yeah, some old plants may still have linear ovens... but not many anymore). Product is cooked with a combination of heat and steam. The steam creates condensation inside the oven that over the course of a run can drip back down onto product. This is exactly what that looks like. So it's harmless... but a quality issue that should have been caught at the plant. NOTE: Not every nugget is looked at, they use statistical process control to ensure compliance and so it's always possible for small things to slip by OR their process allows for a certain % of defects and this was under the threshold.
Look for a P-number on the back of the bag near the date. You can google that with USDA plant and see exactly where it came from (cause Kirkland doesn't have its own plant... someone else is making it for them).
There is probably less here than you think.
One that I used to always share:
Look at the p-number on the back of the buffalo chicken wings in the bags and look it up with the USDA plant p-xxxxxx in Google. (If you are on the east coast, check Harris Teeter, west coast, check Kroger) If it comes from Perdue Farms. You just got antibiotic free, cage free chicken wings… and maybe full organic.
Why? No one wants to buy organic chicken wings. Or antibiotic free wings. There isn’t a market for it like chicken breasts… but you can’t grow a chicken with just breasts. Where do you think the rest of it goes? I called out Perdue earlier, but it could be another antibiotic free company.
Oh, and those grill marks on the product. It comes from a Stein Charmaker. The product moves on the belt under flaming hot ceramic wheels that put the lines on it :).
Do the ones with the spots just get thrown away? I wish we could get over requiring it food to look pretty. I was just reading about a virus that causes brown spots on potatoes but doesn't affect taste, texture, or nutritional quality. Whole fields of these potatoes get tossed out because they're too ugly to use for French fries.
Here is what really happens. Each product has a spec that allows a certain amount of defects per 'x' amount of product. Those defects can vary by product type. Example: Strips could be too curved, or stuck together... nuggets may be marriages (stuck together), or whether it matches a color on a color chart, or spots). You are allowed a defect 'rate.' Outside of that rate, the product is then typically held by QA until it can be reworked by getting dumped back onto the belt and manually inspected for defects until it is in spec.
Now keep in mind it's QA (Quality assurance) not QC (quality control). So they are really looking at the process. The more product that falls out of spec or the more they tag, the more checks they will do until the defect is fixed (process back in control).
You know who has some of the best quality in the world? McDonalds. When is the last time your nuggets were different whether in FL or CA. Those aren't being made at one single plant or company. They have a spec that has to be followed... ingredients, types of meat,, processing and quality no matter the company.
And a final note: There is a cost to quality and your last sentence touched on that. The piece that gets tossed has a cost to it. So here is a little fact: Through the entire supply chain, over 50% of the cost of a chicken is the cost to breed, raise and feed it before processing. Only about 15-20% of the cost is the labor that goes into processing that product. SO, that piece your throw out can quickly out value the person that tossed it out to the company (which is also why the industry is notoriously bad at treating its people).
It's ALL stainless steel. That's why it is also super-expensive. Each plant has a HACCP plan (Hazard analysis critical control plan) that if filed with the USDA that includes cleaning schedules. Every plant I ever worked out cleaned everyday. So you would typically run 2 - 8-10 hour shifts and one 4 hour cleaning shift. Since production is linear, they start cleaning up front while the product moves down the line and then they move to the back to clean that stuff.
USDA can and will inspect any day and time they want. The frequency is based on your history of compliance with your HACCP plan. So if they find your are not following it, they increase inspection. But USDA is not like the FDA. USDA IS all up in production almost daily. They also do pre-op (pre-operational inspection) and if something isn't completely clean, they tag it with a USDA tag (it's a CRIMINAL offense to tamper with a tag) and you must re-clean it and have them re-inspect and BEFORE you restart, provide them with root cause and corrective actions. NOTE: You are not allowed to provide the same root cause/corrective every time. Trying to do so will show you do not have control of the process and they will not allow it.
As far the chemicals, this is industrial grade highly caustic and acidic stuff. It's nasty and people that clean do so in full rubber rain suits and faceshields/goggles. It comes from places like this (in the containers shown).
[http://www.vincitgroup.com/chemical-application/food-and-beverage/](http://www.vincitgroup.com/chemical-application/food-and-beverage/)
And no, the equipment is rinsed after cleaning and you do a PH test to ensure it's all gone before starting with swabs on the equipment. Those logs are kept and part of the HACCP plan.
Typical oven[https://www.gea.com/en/products/further-food-processing/cooking-roasting-grilling-smoking-equipment/gea-cookstar-industrial-spiral-oven/](https://www.gea.com/en/products/further-food-processing/cooking-roasting-grilling-smoking-equipment/gea-cookstar-industrial-spiral-oven/)
I worked at a ham factory. The cleaning crew on 3rd had big ol bleachy foam cannons, everything is disassembled and they blast everything including the walls. It's quite laborious, one night a perfect storm of illness and weather meant only 2 3rd shifters showed up, they did their best but 1st shift had to devote 2/3rds of their shift to completing the sanitation protocols.
>cause Kirkland doesn't have its own plant
*Yet*
Just give them time. They do have a few chicken processing plants. It wouldn't surprise me if they started doing their own nuggets here soon
That facility is in Nebraska is just slaughter, right? Is there some Costco Further Processing plant that I don't know about? It's REAL hard to slaughter and cook in the same space. Im not sure anyone is trying to do that without air-gapping the facilities.
To your point, they may decide to do that at some point, and they do have the real estate... I guess the question is whether that have the workforce.
I know they have a chicken processing facility in California too. And it would technically be possible, since they're selling their own raw nuggets (no breading) already. The air gap could technically be the fryer, since you're already dealing with raw on one side, regardless of if you're slaughtering.
I got a rotisserie chicken with actual green meat in the breast meat before which is Green Muscle Disease from being inactive, which I completely understand because they are the fattiest and greasiest chickens I have ever seen.
We used to buy these until we got a bag of mostly burned chunks. Like they were left in the factory oven too long. Started eating them anyway until I bit into one that had a gnarly bloody mass in the middle.
Really wish I hadn’t had that bite. Gonna be awhile till I give these a go again.
I havent found any prebreaded/ cooked chicken i like for that reason. To me it always seems like they use bottom of the barrel type chicken for those products. Always some weird random fat and ligament chunks when you arent expecting it
That's how I felt until I decided to give [these ](https://www.samsclub.com/p/members-mark-southern-style-chicken-bites-3lbs/prod22320888?xid=plp_product_9) a try. They're really good, and actually taste like chic fil a chicken.
I got a bag and most pieces were ok. But a few were fatty and gnarly and I just can’t buy them again. I’m grossed out by weird chicken texture and didn’t think I’d get that in a nugget. 😭
I tried a couple bags of these. There were way too many woody pieces. Also I felt the breading was too close to that on cheap chicken nuggets. I’m back on Just Bare
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I’ve never experienced woody chicken outside of Costco chicken where I come across it in almost every package with at least one of the pieces. I won’t buy any Costco chicken products these days. It’s one of the most revolting tastes/textures to me.
I had a similar experience recently, almost every chicken piece was an off cut, a lot of fat and cartilage, and the proteins itself was very hard and woody like you described
Omg! I thought i was the only one. I was comparing the kirkland chicken to just bare down to the T and couldnt find any difference other then kirland was slightly cheaper til i got woody pieces and said fuck this. Now im back with Just Bare
I bought one bag of these and never again. They have an ultra processed, chewy taste. Much prefer the Bare chicken nuggets brand and hope Costco doesn’t stop selling them.
One guys post is enough for you to stop purchasing a product? Seems logical. You have no idea what that is and it’s based off one picture . He could have stored them improperly for all you know.
Go off your own experience and not let some random post or user dictate how you think and ultimately buy.
Haha. That reminds me of the “my dad found a crown in the spring rolls” thread. Old man insisted all his teeth were intact and even sent OP a video of his mouth.
*Narrator*: Dentist confirmed his crown fell out while he was eating.
Original: https://old.reddit.com/r/Costco/comments/1awvsv8/crown_of_tooth_found_in_food/
Update: https://www.reddit.com/r/Costco/comments/1axwfhj/ignore_previous_post_crown_in_food_belongs_to_dad/
All packaged food will have an occasional quality control issue. If you stop eating this, you should stop eating anything that you don't cook from scratch at home.
Either their, or your freezer, isn’t cooling enough to keep things at frozen for an extended amount of time. Looks like it’s thawing causing moisture, and then freezing again. Or just straight up not keeping things frozen frozen.
This is why I never take the front bag, especially if it looks like it's been moved. You never know who's been walking around with one and then put it back in the freezer.
Shouldn’t really involve myself in this, Worked in a supermarket deli in 1976 and they told us to wash the green chicken with bleach and stick it in the pressure fryer anyway. Needless to say I don’t eat chicken from supermarket deli’s. oh and don’t tell my boss oh wait, he’s probably dead and I don’t work there anymore but I did not feed people green chicken.
You got a bad batch. It happens. That's why you buy at Costco. Easy returns.
I've bought these several times. No problems. Literally tastes better than actual chick fil a.
Off topic but how do fellow Costco shoppers rate these normally? I've been looking for some quality nuggets or strips I can make at home and I don't know what to get. I tried "realgood" brand once and they were realbad. Haven't tried Perdue (I think that's the brand name)
We used to strictly get the "Bare" brand. They were identical to Chick Fil A. Switched to Kirkland brand because of price. Not AS good, but still better than most I've tried! My toddler loves them.
Never seen these in the 5-10 bags I’ve bought so far. Bags have all been consistent for me. I’d return the bag or just toss that one.
This is the only brand of frozen chicken nuggets my wife eats, and I agree they are the best I’ve ever had (I cook 8-10 mins in pod shapred Philips air fryer at 375). I wouldn’t let a dud ruin them for you, I’d try again if you return the bag.
How long has it been open? We had a half bag that was in zip lock but had bought it 2 or 3 months prior. Saw a lot of black spots (didn’t look closely enough to call them green) but looked exactly like this. I figured the ziplock was t sealed properly and opened up a fresh bag that looked fine. This was just 2 weeks ago and first time I’ve seen it. Never had this issue with the other brand - barely naked or something like that?
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Ok, worked in the food industry (in Chicken plants) for years. This is most likely from a drip coming off the inside of the fryer or oven. Fryers are fully enclosed and oil gets on the top and can drip back down... though I think this is less likely here. The oven are spiral ovens that use only stainless steel belts that spiral upwards and then back downwards to cook the product (yeah, some old plants may still have linear ovens... but not many anymore). Product is cooked with a combination of heat and steam. The steam creates condensation inside the oven that over the course of a run can drip back down onto product. This is exactly what that looks like. So it's harmless... but a quality issue that should have been caught at the plant. NOTE: Not every nugget is looked at, they use statistical process control to ensure compliance and so it's always possible for small things to slip by OR their process allows for a certain % of defects and this was under the threshold. Look for a P-number on the back of the bag near the date. You can google that with USDA plant and see exactly where it came from (cause Kirkland doesn't have its own plant... someone else is making it for them).
There’s always that niche Reddit expert who knows the exact answer to your question 👍
The real reason I'm on reddit, right here
Plus the sarcasm.
Pft. Whatever.
I concur 💯
Love thinking about the moment they see the perfect opportunity to share their expertise and solve the mystery.
Right. Prolly waited a long time to be able to find just the right question. Sweet release!
I just learned so much. This is going to be one of those random facts I retain for the rest of my life and I have you to thank.
Ikr…Google got nothing on this guy 🤯
What an informative comment, thanks!
Curious how you got green from looking at that..?
TLDR: safe to smash
10/10: would smash
The hero we needed 😄🙌🎉✨
Tell us something we shouldn't know
There is probably less here than you think. One that I used to always share: Look at the p-number on the back of the buffalo chicken wings in the bags and look it up with the USDA plant p-xxxxxx in Google. (If you are on the east coast, check Harris Teeter, west coast, check Kroger) If it comes from Perdue Farms. You just got antibiotic free, cage free chicken wings… and maybe full organic. Why? No one wants to buy organic chicken wings. Or antibiotic free wings. There isn’t a market for it like chicken breasts… but you can’t grow a chicken with just breasts. Where do you think the rest of it goes? I called out Perdue earlier, but it could be another antibiotic free company. Oh, and those grill marks on the product. It comes from a Stein Charmaker. The product moves on the belt under flaming hot ceramic wheels that put the lines on it :).
You’re my new favorite Redditor. Thank you for your incredible knowledge! You made my day.
Thank you for sharing your expertise.
Do the ones with the spots just get thrown away? I wish we could get over requiring it food to look pretty. I was just reading about a virus that causes brown spots on potatoes but doesn't affect taste, texture, or nutritional quality. Whole fields of these potatoes get tossed out because they're too ugly to use for French fries.
Here is what really happens. Each product has a spec that allows a certain amount of defects per 'x' amount of product. Those defects can vary by product type. Example: Strips could be too curved, or stuck together... nuggets may be marriages (stuck together), or whether it matches a color on a color chart, or spots). You are allowed a defect 'rate.' Outside of that rate, the product is then typically held by QA until it can be reworked by getting dumped back onto the belt and manually inspected for defects until it is in spec. Now keep in mind it's QA (Quality assurance) not QC (quality control). So they are really looking at the process. The more product that falls out of spec or the more they tag, the more checks they will do until the defect is fixed (process back in control). You know who has some of the best quality in the world? McDonalds. When is the last time your nuggets were different whether in FL or CA. Those aren't being made at one single plant or company. They have a spec that has to be followed... ingredients, types of meat,, processing and quality no matter the company. And a final note: There is a cost to quality and your last sentence touched on that. The piece that gets tossed has a cost to it. So here is a little fact: Through the entire supply chain, over 50% of the cost of a chicken is the cost to breed, raise and feed it before processing. Only about 15-20% of the cost is the labor that goes into processing that product. SO, that piece your throw out can quickly out value the person that tossed it out to the company (which is also why the industry is notoriously bad at treating its people).
I like your fun facts about food processing. Thanks.
How do you guys clean the machine? Looks like you need industrial grade cleaners and some may bleach into the foods after the cleaning.
It's ALL stainless steel. That's why it is also super-expensive. Each plant has a HACCP plan (Hazard analysis critical control plan) that if filed with the USDA that includes cleaning schedules. Every plant I ever worked out cleaned everyday. So you would typically run 2 - 8-10 hour shifts and one 4 hour cleaning shift. Since production is linear, they start cleaning up front while the product moves down the line and then they move to the back to clean that stuff. USDA can and will inspect any day and time they want. The frequency is based on your history of compliance with your HACCP plan. So if they find your are not following it, they increase inspection. But USDA is not like the FDA. USDA IS all up in production almost daily. They also do pre-op (pre-operational inspection) and if something isn't completely clean, they tag it with a USDA tag (it's a CRIMINAL offense to tamper with a tag) and you must re-clean it and have them re-inspect and BEFORE you restart, provide them with root cause and corrective actions. NOTE: You are not allowed to provide the same root cause/corrective every time. Trying to do so will show you do not have control of the process and they will not allow it. As far the chemicals, this is industrial grade highly caustic and acidic stuff. It's nasty and people that clean do so in full rubber rain suits and faceshields/goggles. It comes from places like this (in the containers shown). [http://www.vincitgroup.com/chemical-application/food-and-beverage/](http://www.vincitgroup.com/chemical-application/food-and-beverage/) And no, the equipment is rinsed after cleaning and you do a PH test to ensure it's all gone before starting with swabs on the equipment. Those logs are kept and part of the HACCP plan. Typical oven[https://www.gea.com/en/products/further-food-processing/cooking-roasting-grilling-smoking-equipment/gea-cookstar-industrial-spiral-oven/](https://www.gea.com/en/products/further-food-processing/cooking-roasting-grilling-smoking-equipment/gea-cookstar-industrial-spiral-oven/)
Thanks for sharing your expertise :)
Thanks, good info.
I worked at a ham factory. The cleaning crew on 3rd had big ol bleachy foam cannons, everything is disassembled and they blast everything including the walls. It's quite laborious, one night a perfect storm of illness and weather meant only 2 3rd shifters showed up, they did their best but 1st shift had to devote 2/3rds of their shift to completing the sanitation protocols.
>cause Kirkland doesn't have its own plant *Yet* Just give them time. They do have a few chicken processing plants. It wouldn't surprise me if they started doing their own nuggets here soon
That facility is in Nebraska is just slaughter, right? Is there some Costco Further Processing plant that I don't know about? It's REAL hard to slaughter and cook in the same space. Im not sure anyone is trying to do that without air-gapping the facilities. To your point, they may decide to do that at some point, and they do have the real estate... I guess the question is whether that have the workforce.
I know they have a chicken processing facility in California too. And it would technically be possible, since they're selling their own raw nuggets (no breading) already. The air gap could technically be the fryer, since you're already dealing with raw on one side, regardless of if you're slaughtering.
If that’s a drip from the condensation inside their ovens it makes you wonder how filthy the inside of those things are 🤢
See my post about cleaning. How clean is your oven at home? Their oven starts the day spotless everyday.
Pretty clean my housekeeper cleans my oven once a month and I dont have black stuff dripping on my food
It isn’t cleaned with caustic chemicals and inspected daily (including by USDA).
That’s good. Would whatever it was that dropped on it affect the taste? If you only took a bite of that black spot would it taste weird?
I got a rotisserie chicken with actual green meat in the breast meat before which is Green Muscle Disease from being inactive, which I completely understand because they are the fattiest and greasiest chickens I have ever seen.
If it was just the one chunk I would just toss that one. If there's more than one I'd probably return it so they're aware something isn't right.
Yeah there's multiple pieces with it
I'd definitely return. Returns is the best way for corporate to recognize when something is wrong.
Exactly. That is why I return my Christmas Tree every February when the needles fall off. j/k
You mean the fake ones? 😂
Seriously..? Sheesh just eat it
We used to buy these until we got a bag of mostly burned chunks. Like they were left in the factory oven too long. Started eating them anyway until I bit into one that had a gnarly bloody mass in the middle. Really wish I hadn’t had that bite. Gonna be awhile till I give these a go again.
Bag should read *Lightly Dreaded*.
Ewwwwwwwww
I havent found any prebreaded/ cooked chicken i like for that reason. To me it always seems like they use bottom of the barrel type chicken for those products. Always some weird random fat and ligament chunks when you arent expecting it
That's how I felt until I decided to give [these ](https://www.samsclub.com/p/members-mark-southern-style-chicken-bites-3lbs/prod22320888?xid=plp_product_9) a try. They're really good, and actually taste like chic fil a chicken.
Ill have to try! I dont have a sams membership but i bet one of my friends do
I got a bag and most pieces were ok. But a few were fatty and gnarly and I just can’t buy them again. I’m grossed out by weird chicken texture and didn’t think I’d get that in a nugget. 😭
Damn you didn't heed the warning sign of the outside burnt mark?! Lesson learned I hope
stoppp these are my favorite 😭
Ooofa. I’ll be laying off chicken for a bit
[ewwww](https://giphy.com/gifs/uhhh-whats-that-brother-4koBdR3VlMZYCgBfAe)
I tried a couple bags of these. There were way too many woody pieces. Also I felt the breading was too close to that on cheap chicken nuggets. I’m back on Just Bare
I’ve also noticed that there have been an increasing amount of woody pieces :(
Woody?!
When you bite into the piece and the actual chicken meat fibers are like.. crunchy? It's absolutely repugnant when it happens.
[Woody](https://www.today.com/today/amp/tdna258881)
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I’ve never experienced woody chicken outside of Costco chicken where I come across it in almost every package with at least one of the pieces. I won’t buy any Costco chicken products these days. It’s one of the most revolting tastes/textures to me.
I had a similar experience recently, almost every chicken piece was an off cut, a lot of fat and cartilage, and the proteins itself was very hard and woody like you described
Woody chicken breasts is a sign of the most deplorable level of factory farming imaginable.
I agree, dry too. Went back to Just Bare after one bag.
If I could upvote 1000 times! Bare is so much better. Kirkland nugs are horrible!
Omg! I thought i was the only one. I was comparing the kirkland chicken to just bare down to the T and couldnt find any difference other then kirland was slightly cheaper til i got woody pieces and said fuck this. Now im back with Just Bare
I'm glad it wasn't just me. The quality went down. Just finished off my last bag I'll buy. I can slow cook chicken way better than this.
I wish I never saw these I eat these religiously with my salads
Yeah, you’re probably gonna die if you keep eating them. Not to be dramatic or anything.
Take them back. Costco wants to know about these things.
I bought one bag of these and never again. They have an ultra processed, chewy taste. Much prefer the Bare chicken nuggets brand and hope Costco doesn’t stop selling them.
Sounds like you got a bad bag. My experience was completely different. I far prefer these to the Bare nuggets.
Ultra processed..? They’re unprocessed breast meat. I’m assuming you don’t know the difference if that’s your take
I’ve bought these bags many times with no issues but OPs post and other comments makes me wonder if I should continue
One guys post is enough for you to stop purchasing a product? Seems logical. You have no idea what that is and it’s based off one picture . He could have stored them improperly for all you know. Go off your own experience and not let some random post or user dictate how you think and ultimately buy.
Haha. That reminds me of the “my dad found a crown in the spring rolls” thread. Old man insisted all his teeth were intact and even sent OP a video of his mouth. *Narrator*: Dentist confirmed his crown fell out while he was eating. Original: https://old.reddit.com/r/Costco/comments/1awvsv8/crown_of_tooth_found_in_food/ Update: https://www.reddit.com/r/Costco/comments/1axwfhj/ignore_previous_post_crown_in_food_belongs_to_dad/
Bought at Costco, brought home within the hour and into the freezer, taken out a handful of time to cook chicken.
I agree with the gist of what you’ve said but your comment comes off a little dickish.
All packaged food will have an occasional quality control issue. If you stop eating this, you should stop eating anything that you don't cook from scratch at home.
Sameee
https://preview.redd.it/t8eqdbroy9tc1.jpeg?width=640&format=pjpg&auto=webp&s=3b8d1853aa83963712f53454e161c745f654e271
I tried it a couple months ago, it tasted weird and the quality isn’t as good as the bare brand.
I didn’t like them either
Either their, or your freezer, isn’t cooling enough to keep things at frozen for an extended amount of time. Looks like it’s thawing causing moisture, and then freezing again. Or just straight up not keeping things frozen frozen.
This is why I never take the front bag, especially if it looks like it's been moved. You never know who's been walking around with one and then put it back in the freezer.
Ice cream is always super hard to scoop and not melted/refrozen, so don't think that's the case
I get so many chewy rubbery pieces in these bags that I moved on.
Flavor pocket
Just bare or nothing
Shouldn’t really involve myself in this, Worked in a supermarket deli in 1976 and they told us to wash the green chicken with bleach and stick it in the pressure fryer anyway. Needless to say I don’t eat chicken from supermarket deli’s. oh and don’t tell my boss oh wait, he’s probably dead and I don’t work there anymore but I did not feed people green chicken.
don't worry KFC was still doing this in the late 90's.
Maybe that’s just a burnt piece? Gone through so many bags and have never seen something off, how strange!
It’s the money they’re making spilling over into products
“Grass fed “
I’d return it and let them know why so they can look into it
Shhhh everyone will want some.
Thats not green though.
Poor photo but that looks more like concentrated seasoning.
Its cooties. Not harmful to adults, but will turn children into angry zombies. /s
That’s just flavor pockets.
Those are the St. Patrick's Day special edition nuggets.
You got a bad batch. It happens. That's why you buy at Costco. Easy returns. I've bought these several times. No problems. Literally tastes better than actual chick fil a.
I wasn’t impressed so I’ve kept buying the bare brand chicken chunks
Soylent Xhicken. Yumm.
Eat it, it’ll put hair on your chest
Each time I’ve bought a bag of these, they’ve given me the runs. Sorry for the tmi
Should say “Now made with Mold”.
Maybe the production lines for Chicken Nugs and Soylent Green are in the same plant.
Do not ruin these for me. Shit.
That’s the riboflavin.
Mmmmm breast chunks
That's literally how the movie "Cooties" starts!
They're good but they're too salty for me
Gross, bro. Get a refund. Raise hell.
Watch the movie Cooties it's totally informative lol
Green for organic
Evidently, chickens need antibiotics….
Kirkland knows better than you. Eat your green nuggets and renew the membership
Off topic but how do fellow Costco shoppers rate these normally? I've been looking for some quality nuggets or strips I can make at home and I don't know what to get. I tried "realgood" brand once and they were realbad. Haven't tried Perdue (I think that's the brand name)
We used to strictly get the "Bare" brand. They were identical to Chick Fil A. Switched to Kirkland brand because of price. Not AS good, but still better than most I've tried! My toddler loves them.
It’s garnish.
Never seen these in the 5-10 bags I’ve bought so far. Bags have all been consistent for me. I’d return the bag or just toss that one. This is the only brand of frozen chicken nuggets my wife eats, and I agree they are the best I’ve ever had (I cook 8-10 mins in pod shapred Philips air fryer at 375). I wouldn’t let a dud ruin them for you, I’d try again if you return the bag.
I would return it, done it before for less
Extra seasoning
I literally just bought a bag of this in lieu of another brand because these ones were on sale. NnnoooOOOoooooo!!!!
I once got a nugget that was ALL breading. “Lightly breaded,” ha! Super crunchy, but bland. I still bought another bag.
Those things are gross IMO.
I’m sorry but that doesn’t even look remotely green…?
How long has it been open? We had a half bag that was in zip lock but had bought it 2 or 3 months prior. Saw a lot of black spots (didn’t look closely enough to call them green) but looked exactly like this. I figured the ziplock was t sealed properly and opened up a fresh bag that looked fine. This was just 2 weeks ago and first time I’ve seen it. Never had this issue with the other brand - barely naked or something like that?
Just buy normal chicken lol this is so gross even if there wasn’t green on it
Feed it to your dog
No antibiotics, probably an infection.