The present invention relates to a method for making pressed and large fried chicken, including a cutting step for performing cutting on a central portion of chicken meat, which is a main ingredient, in an up-and-down direction； a halving step for cutting the cut chicken meat into half to the left and to the right； a partial cutting step for cutting wing portions and leg portions of both of the halved chicken meat； a thick bone removing step for removing thick bones with at least a predetermined size out of the partially cut chicken meat to leave only small bones； a press and large chicken forming step for forming pressed and large chicken by compressing the chicken meat from which the thick bones are removed with a press machine； and a frying step for battering and frying the pressed and large chicken that is formed in the pressed and large chicken forming step. According to the present invention, the fry is provided in the form of pressed and large chicken with a wide area, not fragmented chicken, and thus eating can be facilitated through the minimum processing operations and a sufficient quantity of pressed and large fried chicken can be provided. [Reference numerals] (S10) Cut a central portion of chicken meat； (S20) Halve the cut chicken meat into half； (S30) Cut wing portions and leg portions； (S40) Remove thick bones； (S50) Salt the chicken meat； (S60) Compress the chicken meat with a press； (S70) Soften pressed and large chicken； (S80) Fry pressed and large chicken본 발명은 계편육 튀김 제조방법에 관한 것으로서, 주원료인 계육의 중앙부를 상·하방향으로 절개하여 개복하는 개복 단계, 상기 개복된 계육을 좌우 이등분되도록 절단하는 이등분 단계, 상기 이등분된 각 계육의 날개부와 다리부를 절단하는 부분절단 단계, 상기 부분 절단된 계육 내에서 일정 이상 크기를 갖는 굵은뼈를 제거하여 잔뼈만을 남기는 굵은뼈 제거단계, 상기 굵은뼈가 제거된 계육을 프레스기로 압착하여 계편육을 형성하는 편육단계 및 상기 편육단계에서 형성된 계편육에 튀김옷을 입혀 튀기는 튀김단계를 포함하는 것을 특징으로 한다.본 발명에 따르면, 조각형태의 치킨이 아닌 넓은 면적을 갖는 편육 형태의 튀김을 제공할 수 있어 최소의 가공 작업만으로 취식이 매우 용이하고 양이 충분한 계편육 튀김을 제공할 수 있는 효과가 있다.
