The other restaurants tested had 85-90% chicken instead of 50%. The chicken ends up ground up into tiny bits and bound with other things - basically salt and su

The other restaurants tested had 85-90% chicken instead of 50%. The chicken ends up ground up into tiny bits and bound with other things - basically salt and sugar - so I don't think it is possible to have 100% chicken post-processing. The difference is something like the difference between a raw plank and particleboard. IMO, if it is 85-90% chicken then labeling it "chicken" is not unreasonable.