PURPOSE: A fried chicken manufacturing method is provided to allow good taste of chicken, to soften flesh of the chicken, and to enrich nutrient by using natural ingredients, such as bean sprouts.CONSTITUTION: 52-54 weight% of weak flour, 17-19 weight% of strong flour, 12-14 weight% of biscuit flour, 3-5 weight% of dried whole milk powder, 2-3 weight% of rice powder, 2-3 weight% of starch, 1-2 weight% of cheese powder, 0.5-1.5 weight% of salt, 0.5-1 weight% of garlic powder, 0.5-1 weight% of vanilla flavor, 0.5-1 weight% of baking powder, 0.2-0.4 weight% of seasonings(MSG), 0.3-0.6 weight% of curry powder, 0.3-0.6 weight% of xanthan gum, 0.2-0.4 weight% of piperis nigri Fructus, and 0.1-0.3 weight% of ginger powder are evenly mixed to complete chicken powder. Red pepper powder, salt, and garlic are added to water, and the bean sprouts are added thereto, and boiled. The boiled bean sprouts are washed in cold water, the water is removed, and the boiled bean sprouts is cut into a size of 1-1.5 cm to prepare the bean sprouts. The chicken powder, the cut bean sprouts, and water are evenly mixed at a weight ratio of 1:1:1 and kneaded to prepare batter. Chicken meat is embedded in a pickle solution and aged for 10 to 14 hours to prepare the meat. The aged meat is dried, covered with the batter, and fried at a temperature of 170-180°C for 4 to 5 minutes.COPYRIGHT KIPO 2013[Reference numerals] (AA) Chicken powder material (BB) Bean sprouts (CC) Meat (DD) Mix (EE) Boil (FF) Mature (GG) Pickle solution (HH) Rinse (II) Cut (JJ) Water (KK) Dough (LL) Put dough to meat (MM) Fry (NN) Completion본 발명은 프라이드치킨의 제조방법에 관한 것으로서, 더욱 상세하게는 다양하게 양념된 염지액(鹽漬液)으로 닭고기를 숙성시킨 후 삶은 콩나물이 들어간 치킨파우더를 입히고 기름에 튀겨낸 것으로, 씹는 맛이 바삭하면서도 육질이 부드럽고 영양소가 풍부한 고품질의 닭고기를 제공할 수 있도록 한 발명에 관한 것이다.전술한 본 발명의 특징은, 박력분 52∼54중량%, 강력분 17∼19중량%, 건빵가루 12∼14중량%, 전지분유 3∼5중량%, 쌀가루 2∼3중량%, 전분 2∼3중량%, 치즈가루 1∼2중량%, 소금 0.5∼1.5중량%, 마늘가루 0.5∼1중량%, 바닐라향 0.5∼1중량%, 베이킹파우더 0.5∼1중량%, 조미료(MSG) 0.2∼0.4중량%, 카레가루 0.3∼0.6중량%, 잔탄검(Xanthan Gu
