Food Boxes

Fried Chicken Packaging

Fried chicken is heavy, bone-in, extremely hot and produces a great deal of steam. Of everything in this catalogue it puts the most stress on a board container.

Venting matters more here than anywhere else, because chicken that steams goes from crisp to soggy in the time it takes to drive it across town.

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Cut to your own product, not a stock size
Board, print and finish confirmed in writing
Delivered across the UK on national carriers

Short enquiry

Quote for This Product

Tell us the quantity and any date you are working to. We reply with the board, print and finish, plus the minimum order quantity and lead time.

Design Your Own

Design Your Fried Chicken Packaging

Pick a colour, put your name on it, and see how the idea reads before you ask anyone for a price. It is a sketch rather than a manufacturing proof — the real shape is cut from the product you already serve.

Sleeve colour

Name on the pack

Finish

Show a repeating pattern

Put the branding on the face that points upwards. That is the one a customer looks at while carrying the tray back to a table.

Carry this into the full designer

The full page adds the size, board, print and quantity, then sends the whole specification over in one go. Nothing is committed to at any point.

Venting Is What Keeps the Coating Crisp

A sealed box holds moisture against the coating and softens it within minutes. That is the single most common complaint about delivered fried chicken, and it is a packaging problem rather than a kitchen one.

Vent holes let steam out while keeping the box closed. Their size and position matter — too few and nothing escapes, too many and the food cools too fast.

What the Box Has to Cope With

Weight — bone-in pieces are far heavier than the same volume of chips.
Heat, sustained for longer than most fried food.
Oil, in quantity, from every surface of every piece.
Being stacked in a delivery bag with other orders on top.
Sharp bone ends pressing against the walls.

A heavier board is not optional here in the way it might be for a lighter product.

For boneless pieces served to walking customers, cone formats for popcorn chicken and small pieces suit better than a box.

Specification

Board	Heavy, grease-resistant; grade set against portion weight
Venting	Positioned to release steam without rapid heat loss
Format	Closed box for delivery; open bucket-style for counter
Sizing	By piece count and portion weight
Stacking	Rim and lid designed for delivery bags

Ordering, Artwork and Delivery

Getting a Quote

Weigh a typical portion on your own scales and send us the figure. We reply with a written specification, the minimum order quantity and the lead time for your job.

Artwork

Simple, high-contrast artwork survives grease and handling best on these. Full file requirements are set out in our artwork guidelines.

Turnaround

Lead times depend on the print method, run length and press schedule, so we confirm yours on the quote rather than publishing a single figure.

Delivery in the UK

Orders are dispatched on national carriers to any UK address. Seedelivery information for how dates are given.

Fried Chicken Packaging: Common Questions

Why does delivered chicken arrive soggy?

Steam trapped in the box, almost always. Adding venting is more effective than changing the board, the bag or the driver route, and it is the first thing to fix.

How many pieces should a box hold?

Size by weight rather than count, since piece sizes vary considerably. Weigh your standard portions and send the figures, including the largest sharing box you sell.

Will bones puncture the box?

On a light board they can. Bone-in portions are one of the clearer cases for specifying a heavier grade.

Do these stack in a delivery bag?

With a rim and lid designed for it. Tell us at quote stage if boxes are stacked, because it changes the construction.

Open bucket or closed box?

Open for counter service where crispness matters; closed and vented for delivery where spillage matters more.

What board copes with fryer oil?

A heavy grease-resistant grade, specified against your fryer temperature and holding time rather than a general figure.

Can we print full colour?

Yes. The grease resistance is on the inner face, so the outer printable surface behaves like any other coated board.

How do we stop the coating sticking to the box?

A coated inner face and letting pieces drain briefly before boxing. The second helps more than most board changes.

Should we vent a bucket as well as a box?

An open bucket vents by design. Venting matters on closed formats, which is where trapped steam softens the coating.

Can we run a sharing size alongside individual boxes?

Yes, and running both in one job shares the setup. Weigh both portions rather than sizing the large one by eye.

Prefer to Talk It Through?

Sizing questions are usually quicker on the phone, especially if you have the product in front of you.

+44 7458 651107 info@conesleeves.co.uk