One hundred random samples of some chicken meat products randomly collected from supermarkets in El Menofya governorate, Egypt, represented by chicken pane, chicken nuggets, grilled chicken steaks, chicken schawrma and grilled chicken breast (20 of each). Samples were examined for sensory, chemical and microbiological evaluation to assure their quality. The obtained results indicated that; the overall organoleptic scores of the examined samples of chicken pane, chicken nuggets, grilled chicken steaks, chicken schawrma and grilled chicken breast were 7.90, 7.20, 7.10, 7.05 and 6.40, respectively. The chemical examination revealed that the mean values of pH, TVN and TBA were 8.18, 33.85 and 0.44 for chicken pane , 8.33, 35.61 and 0.29 for chicken nuggets , 8.20, 35.35 and 0.26 for grilled chicken steaks , 8.16, 37.14 and 0.31 for chicken schawrma and 8.31, 33.85 and 0.07 for grilled chicken breast respectively .The obtained results of microbiological examination of the examined products showed the highest (cfu/g) ranged from 3.04×105 to 5.99×106 for the examined samples of chicken pane while the total Enterobacteriaceae count ranged from 6.51×102 to 2.03×103 with the highest load was recorded for chicken nuggets and the total fungal count for these products ranged from 0 to 9.93×105 with the highest value of fungal count was in the examined samples of chicken nuggets .The correlation between APC and other organoleptic and chemical parameters of such products was recorded.