The present invention has an objective of providing a method of producing fried crispy rice crust which dries crispy rice crust with a dual structure of a browning layer and a rice grain layer until the same has predetermined moisture content and fries the crispy rice crust with cooking oil at a predetermined temperature, and thus the method of producing fried crispy rice crust has an effect of providing fried crispy rice crust with an enhanced taste and texture since the same has a savory taste and unique flavor harmoniously mixed with texture of rice grain. Also, to achieve the mentioned objective, the present invention provides the method of producing fired crispy rice crust, comprising: a crispy rice crust producing step (S100) producing crispy rice crust (10) with a dual structure of the browning layer (11) and the rice grain layer (10) a crispy rice crust drying step (S200) drying the crispy rice crust (10) until the same has 11 to 13% of the moisture content and a crispy rice crust bulking step (S300) frying the crispy rice crust with cooking oil at a temperature of 175 to 188°C to make bulked crispy rice crust (20) with the bulked browning layer (21) and the bulked rice grain layer (22) to produce fried crispy rice crust (40). Furthermore, the crispy rice crust produced thereby has the savory taste and the unique flavor of the crispy rice crust harmoniously mixed with the unique flavor and the texture of rice grains so crispiness and soft texture of the crispy rice crust has effects of enhancing the overall taste thereof and providing a novel kind of snack, and thus anyone, regardless of gender and age, can enjoy the food.COPYRIGHT KIPO 2016본 발명은 누룽지 튀김의 제조방법에 관한 것으로, 더욱 상세하게는 갈변층과 밥알층의 이중구조로 제조된 누룽지를 소정의 수분함량으로 건조한 후, 소정의 기름온도에서 팽화시킴으로써 누룽지의 구수한 맛과 고유한 향 그리고 밥알의 식감이 잘 어우러지면서 조직감과 텍스쳐((texture씹히는 느낌)가 현저히 강화된 누룽지 튀김을 제조하도록 구성되는 누룽지 튀김의 제조방법을 제공함에 그 목적이 있다.그리고, 상기한 목적을 달성하기 위하여 본 발명은 갈변층(11)과 밥알층(12)의 이중구조를 이루도록 형성된 누룽지(10)를 제조하는 누룽지제조단계(S100)와 상기 누룽지(10)를
