A preparation method of fried chicken with animal fat removed is provided to remove the fatty taste of fried chicken by trimming skin and fat from raw chicken, and to reduce production costs by using the same batter mix in first and second kneading processes. A preparation method of fried chicken with animal fat removed comprises the steps of: (i) making a curing solution by mixing 80~90wt% of water, 4~9wt% of salt, 4~10wt% of sugar, 0.5~1wt% of calcium nitrate, and 0.02~0.07wt% of sodium nitrite, adding the curing solution to a raw chicken, and refrigerating/aging it in a refrigerator for 3~5hr; (ii) removing the skin of the aged raw chicken, and removing the fat in flesh for the total weight of the raw chicken having 2 wings and 2 legs to be 50~60g; (iii) putting the defatted raw chicken into a mixture of batter mix and cold water to perform a first kneading; (iv) coating the firstly kneaded raw chicken with the same batter mix as the step (iii) to perform a second kneading; and (v) putting the secondly kne
