This study consisted of two main parts; the first part is an experimental part consisted from 55 antibiotic-free 35-days chickens that treated with therapeutic dose (5 mg/kg body weight) in drinking water for three successive days to study the withdrawal time and the effect of freezing and heat treatment on the drug residues. The second part is a survey consisted from 100 samples include fresh, frozen chickens, chicken burgers and chicken luncheon, 25 samples from each (breast, thigh muscles and liver) randomly collected from markets and analyzed by HPLC analysis. Findings revealed that the 9th day after administration is the withdrawal day of ciprofloxacin residues. Freezing had a little effect on degradation of residues, boiling is the most efficient method in reduction of residues than roasting and frying. In survey, all samples of fresh, frozen chicken and chicken products were positive for ciprofloxacin residues and have levels exceed the MRL. Ciprofloxacin was widely used in broiler farms and found in nearly all samples in violative levels in chicken meat and its products. Withdrawal time of 9 days after treatment must be noticed and use of boiling in processing is more preferable.