PURPOSE: A method of manufacturing fried chicken is provided to cook fried chicken in which meat is tender and nutrient is rich by using mulberry leaves. CONSTITUTION: Mulberry leaves are washed and the water is removed. The mulberry leaves is pulverized to 6-8 mesh. 50-54 weight % of weak flour, 17-19 weight % of strong powder, 12-14 weight % of biscuit powder, 3-5 weight % of dried whole milk, 2-3 weight % of rice flour, 2-3 weight % of starch, 2-3 weight % of mulberry leaves particle, 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), 0.3-0.5 weight % of curry powder, 0.3-0.5 weight % of xanthan gum, 0.2-0.4 weight % of pepper and 0.1-0.2 weight % of ginger powder are kneaded with water and batter is prepared. Chicken meat is soaked in pickle, aged for 10-14 hours, and the meat is prepared. The water in the aged meat is removed. The meat is dipped in batter and fried in oil at a temperature of 170-180°；C for 4-5 minutes. 41-45 weight % of soju, 20-24 weight % of mirin, 8-10 weight % of sugar, 6-8 weight % of salt, 6-8 weight % of garlic powder, 3-5 weight % of dried whole milk, 3-5 weight % of chicken base, 3-5 weight % of seasonings (MSG) are dissolved in water and the pickle is manufactured. [Reference numerals] (AA) Chicken powder material； (BB) Chicken powder； (CC) Fresh meat； (DD) Washing； (EE) Ripening； (FF) Stitch concentration； (GG) Drying； (HH) Grinding； (II) Filtering； (JJ) Mixing； (KK) Water； (LL) Dough； (MM) Coat dough on the fresh meat； (NN) Frying； (OO) Completion본 발명은 뽕잎을 이용한 프라이드치킨의 제조방법에 관한 것으로서, 더욱 상세하게는 다양하게 양념된 염지액(鹽漬液)으로 닭고기를 숙성시킨 후 뽕잎 이 들어간 치킨파우더를 입히고 기름에 튀겨낸 것으로, 씹는 맛이 바삭하면서도 육질이 부드럽고 영양소가 풍부한 고품질의 프라이드치킨 제조방법에 관한 것이다.전술한 본 발명은, 뽕나무(Morus)에서 채취한 뽕잎을 깨끗한 물로 세척하고, 뽕잎을 건조시켜 수분을 제거한 후 뽕잎을 분쇄하여 6∼8 메시(mesh) 입도(粒度)를 갖는 체로 걸러서 뽕잎을 입자(粒子)로 가공하는 단계； 박력분 50∼54중량％, 강력분 17∼19중량％, 건빵가루 12∼14중량％, 전지분유 3∼5중량％
