The present invention relates to a method of making cheese chicken, and cheese chicken made thereby, wherein the method comprises: a cutting step for removing the skin of a raw chicken and cutting the raw chicken a first dipping step for washing the cut raw chicken and coating the same with a frying powder a first frying step for frying the product resulted from the first dipping step a cheese coating step for coating the fried chicken obtained from the first frying step with cheese a second dipping step for coating a frying powder on the surface of the cheese layer formed in the cheese coating step and a second frying step for placing the product resulted from the second dipping step in an oil and frying the same again. By applying cheese on skin-free chicken, the cheese chicken of the present invention has negligible levels of saturated fat and cholesterol while having soft and moist texture due to containing the flavor and nutrients of cheese, and therefore is easily digested and palatable for children and teenagers to ingest and is beneficial to the growth and development of children due to being rich in minerals, vitamin A, and vitamin B2 as well as in calcium and protein. Additionally, the cheese chicken is capable of breaking down alcohols due to the action of an amino acid contained in cheese, methionine, thus significantly reducing the occurrence of hangover symptoms, and thus can be appropriately consumed together with alcoholic beverages by adults.COPYRIGHT KIPO 2017본 발명은 치즈치킨 제조방법 및 상기 제조방법에 의해 제조된 치즈치킨에 관한 것이다. 상기 치즈치킨 제조방법은, 생닭의 껍질을 제거하고 절단하는 절단단계와 상기 절단된 생닭을 세척하고 튀김가루를 입히는 튀김옷 1차디핑단계와 상기 1차디핑단계를 마친 결과물을 튀기는 1차튀김단계와 상기 1차튀김단계를 통해 얻은 튀김닭에 치즈를 적층하는 치즈적층단계와 상기 치즈적층단계를 통해 형성된 치즈층의 겉면에 튀김가루를 입히는 튀김옷 2차디핑단계와 상기 2차디핑단계를 완료한 결과물을 기름에 넣고 다시 튀기는 2차튀김단계를 포함한다.상기와 같이 이루어지는 본 발명의 치즈치킨은, 껍질이 제거된 닭에 치즈가 적용되어, 포화지방산이나 콜레스테롤 성분이 거의 없고 그 대신 치즈의 맛과 영양성분이 그대로 들어가 있으므로 퍽퍽하지 않으며, 특히 어린이나 청소년들의 입맛에 맞고 소화흡수가 쉬우며, 칼슘과 단백질은 물론 무기질과 비타민 A, 비타민 B2가 풍부해 아이들의 성장발육에 도움을 줄 수 있고, 또한 치
