The present invention relates to a method for preparing chicken meat patties. In particular, the method comprises the steps of: selecting chicken meat and pretreating the chicken meat； preparing a semi-dry flavor enhancer having a water content of 30-40%； preparing a first supplemental material including pickled, dehydrated and minced onions and green onions； preparing a second material containing steamed and minced shellfish, steamed and minced Pimpinella brachycarpa and pine nuts, and ground and dehydrated Jalapeno； mixing 60-80 parts by weight of the pretreated chicken meat, 4-5 parts by weight of the semi-dry flavor enhancer, 10-15 parts by weight of the first supplemental material, and 10-20 parts by weight of the second supplemental material with respect to the total 100 parts by weight of a chicken patty, and aging the mixture while refrigerating the same at 0-4°C for 20-24 hours； dividing the aged chicken meat mixture by a predetermined weight, molding the same into patties, and heating the patties an oven at 170-190°C； cooling the heated patty-type chicken meat mixture and rapidly freezing the same； packaging the rapidly-frozen patty-type chicken meat mixture individually for a first time, subjecting the same to metal detection and X-ray detection, and packaging the same for a second time. The chicken meat patties produced by the method of the present invention contains a variety of supplemental materials and the semi-dry flavor enhancer, and thus has improved taste and nutritional value, and rich texture and flavors.본 발명의 닭고기 패티 제조방법은 닭고기를 선별하여 전처리하는 단계, 수분함량이 30~40%인 반건조 풍미보완재를 준비하는 단계, 염지하여 탈수시킨 다진 양파 및 다진 대파를 포함하는 제1 부재료를 준비하는 단계, 삶아 다진 조개류, 삶아 다진 참나물과 잣, 및 분쇄하여 탈수한 할라피뇨를 포함하는 제2 부재료를 준비하는 단계, 닭고기 패티 전체 100중량부 대비 상기 전처리된 닭고기의 분쇄육 60~80중량부, 상기 반건조 풍미보완재 4~5중량부, 상기 제1 부재료 10~15중량부, 및 상기 제2 부재료 10~20중량부를 혼합하고, 0~4℃에서 20 내지 24시간 동안 냉장 숙성하는 단계, 상기 숙성된 닭고기 혼합물을 일정 중량으로 소분하고 패티형으로 성형하여 170 내지 190℃ 오븐에서 가열하는 단계, 상기 가열된 패티형 닭고기 혼합물을 냉각시켜 급속동결하는 단계, 및 상기 급속동결된 패
