A manufacturing method for crispy roast chicken comprises the steps of: (a) cutting chicken (b) immersing the chicken in a mixed solution (c) removing the chicken from the mixed solution and dredging the chicken with powder and (d) spraying water to the chicken dredged with powder and placing the chicken in a roaster. The mixed solution is formed by mixing 30-50% of baking powder, 5-15% of fine brown rice powder, and 35-65% of water. In the step (c), the powder for dredging the chicken is formed by mixing coarse brown rice powder and bread powder, in which the ratio of the coarse brown rice powder to the bread powder is 3:1. Accordingly, by dredging the coarse brown rice powder and the fine brown rice powder of different sizes on the outer layer of the chicken, the roasted chicken can be particularly crispy and full of laying effect while being chewed.本發明提供一種脆皮烤雞之製作方法,其係包括下列步驟:(a)將雞肉進行切割;(b)將雞肉浸入一混合溶液中;(c)從混合溶液中取出雞肉,將其裹粉;以及(d)對裹粉後之雞肉噴水,並將其放入烤箱中烘烤;其中,混合溶液係為30-50%的烘焙粉、5-15%細玄米粉末及35-65%水混合而成,且步驟(c)中雞肉所包裹的粉為粗顆粒玄米粉及麵包粉以3:1的比例混合而成。因此,藉由在雞肉外層裹上粗、細兩種不同大小顆粒的玄米粉,可使烘烤出來的烤雞更加酥脆且咀嚼時富有層次感。
