The present invention relates to a chicken cooking method which removes a characteristic fishy smell of chicken, is able to reduce a fat content by removing oil included in the chicken and is able to provide excellent texture by improving meat quality in order to be smooth and mixing nut products. The chicken cooking method of the present invention comprises: an aging step of aging a raw chicken in a refrigerated condition for 24 hours at a temperature of 0-3°C after dipping the raw chicken into a filtrate of loess suspension in which a chicken curing agent is inserted for 30-40 minutes a roasting step of roasting the aged chicken so that 80-85% of the aged chicken is boiled by cooking the aged chicken for 15-20 minutes at a temperature of 250-300°C in a state in which the aged chicken is put into a chicken oven after cutting the aged chicken and a frying step of frying the chicken in frying oil for 2-4 minutes in a state in which the chicken primarily cooked is dipped into frying paste kneaded by mixing water and chicken frying powers and then the external side of the chicken is coated with chicken frying powders.COPYRIGHT KIPO 2014본 발명은 치킨의 조리방법에 관한 것으로서, 닭고기 특유의 비린 냄새를 제거하고, 포함되어 있는 기름을 제거하여 지방 함량을 줄일 수 있도록 하며, 육질을 부드럽게 개선하고, 견과류를 혼합하여 우수한 식감을 제공할 수 있게 한 치킨 조리방법을 제공코자 하는 것이다.즉, 본 발명의 치킨 조리방법은 치킨염지제를 투입한 지장수에 생닭을 30~40분 침지한 후 0~3℃의 온도에서 냉장 상태로 24시간 숙성하는 숙성단계와숙성된 닭을 토막내어 치킨오븐에 내입한 상태로 250~300℃로 15~20분 조리하여 닭고기가 80~85% 익혀지도록 하는 굽기단계와치킨튀김가루에 물을 혼합하여 반죽한 튀김반죽에 1차 조리된 닭고기를 투입하여 튀김옷을 입히고 그 외부에 치킨튀김가루를 묻힌 상태에서 튀김유에 2~4분 튀기는 튀김단계에서 의해 이루어질 수 있도록 한 것이다.
