In order to achieve the above described objective, a process for producing crispy chicken breast meat snack according to the present invention comprises: a first step (S10) of selecting chicken breast and refrigerating the same at 0 to 4°C for one to two days a second step (S20) of mixing the refrigerated chicken breast with salt, kneading the same in a silent cutter for one to two minutes, and then blending the kneaded chicken breast with seasoning powder and essence powder, wherein the silent cutter is operated at a low speed for seven to ten minutes to knead and produce the blended chicken meat while slowly adding 45 to 48 parts by weight of ice water with respect to 100 parts by weight of chicken breast to maintain the temperature at 10°C or less a third step (S30) of forming, in a forming device, the blended chicken meat kneaded and blended in the second step into a thin plate shape with a thickness of 2.0 to 3.0 mm a fourth step (S40) of drying the blended chicken meat formed in the third step at 55 to 65°C for three to four hours to a moisture content of 8 to 12% a fifth step (S50) of aging the formed blended chicken meat dried in the fourth step in an aging room of 13 to 23°C for 12 to 72 hours and a sixth step (S60) of roasting the blended chicken meat aged in the fifth step at 150 to 200°C in a roaster (oven) to a moisture content of 4.5% or less. Accordingly, the chicken breast having a dry texture is processed through roasting (oven roasting) without a frying process, so as for the chicken breast meat snack to not only be crispy and tasty having texture, taste, and preference enjoyable to men and women of all ages, but also provides low-fat high-protein characteristics unique to chicken breasts.Linvention vise à réaliser un procédé de production dun amuse-gueule à base de blanc de poulet croustillant. En vue datteindre lobjectif décrit ci-dessus, un procédé de production dun amuse-gueule à base de blanc de poulet croustillant selon la présente invention
