One hundred fifty samples were read to eat chicken meaty collected from different restaurants in Luxor city to evaluate bacteriological quality RTE chicken meat. The mean values of APC, Coliform, Staphylococcus counts, Anaerobic count, Yeast count, Mould count (cfu /g). 1.36X10⁴±2.94X10³&8.42x10²±3.90x10²,4.67±1.15&1.00±0.73&7.67±2.23,2.67±1.26 to chicken shawirma without addition, 5.58X10³±1.16X10³&3.34x10²±9.82x10&2.33 ±1.24&1.00±0.75&8.33±2.40&2.67±1.26 for chicken burger without addition and 4.62X10³±7.42X10²&1.53x10²±4.85x10&1.33±0.79&3.00±1.37&4.33±1.64,1.67±0.84 for fried chicken, all samples not detected for Shigella, respectively.9 E.coli (6%) were isolated from samples represented 4(8%),(2)O125:H2,(1)O143:H8and (1)O111:H1from chicken shawirma without addition, 3(6%) O55: H2, O158:H3and O86a:H1 from chicken burger without addition, 2 (4%) O142:H3, O26:H1from fried chicken, Also, 8(5.33%) Coagulase positive Staphylococcus aureus were isolated from samples. Represented as 4(8%) isolate   from chicken shawirma without addition, 3 (6%) from chicken burger without addition, 1(2%) from fried chicken. 6(4%) of Salmonella were isolated from Samples represented as 2(4%) S. typhimurium and 1(2%) S. enteritidis from shawirma without addition, 1(2%)S. enteritidis  and 1(2%) S. Anatum from chicken burger without addition, 1(2%) S.Kentucky from fried chicken. Isolates. Most of E.coli isolate sensitive for Colistin sulphate(10ug) and Nalidixic acid(10ug). St.aureus isolates sensitive to Ampicillin (10ug) and Vancomycin (15ug). Most of Salmonella isolate sensitive for Gentamycin (10ug), Colistin Sulphate(10ug) and Ceftriaxone.