The extensive use of ciprofloxacin in poultry feed and to treat diseased birds by veterinarians may cause drug residue problems in eggs and meat of chicken. The effect of drug residues on the meat quality and withdrawal period of ciprofloxacin was investigated in experimentally treated birds with ciprofloxacin @ 10 mg/kg b.wt/day for 5 consecutive days. Samples of serum, muscle and eggs were collected, screened and quantified for ciprofloxacin by HPLC with fluorescent detection. Total antioxidant capacity (TAC) and total oxidant status (TOS) was measured and correlated with the presence of residues in meat. Experiment was conducted according to the institutional ethics committee. A significant decrease in antioxidants capacity and increase in oxidant status in muscles was found that may indicate deterioration of chicken meat quality. The mean concentrations of ciprofloxacin were calculated in collected samples from chicken and Analysis of variance and Duncan multiple range test was applied. Significant concentration of ciprofloxacin drug residues was present in serum, muscle, liver and kidney at day 1 of treatment, on different days of experiment and after the slaughter. Serum and muscles antioxidant capacity decreased while total oxidant status increased significantly. As birds were given wash out time after 5 days of treatment, serum TOS was low and little rise in TAC was observed in serum and muscles. Muscle samples positive for ciprofloxacin residues were cooked by two different methods (electric oven and microwave) to see the effect of on residual concentration was measured again. Ciprofloxacin concentration in muscles decreased but did not reach to a significant level after cooking. In conclusion, ciprofloxacin residue did change the TAC and TOS of muscles and indicate the presence of residue in meat, eggs and serum.