The present invention relates to a chicken frying method, comprising a step of preparing chicken pieces which is a chicken cut in several pieces; a step of primarily frying the chicken pieces in oil for frying; a step of making cuts in the primarily-fried chicken pieces; a step of dredging the cut chicken pieces; and a step of finally frying the dredged chicken pieces in oil for frying to complete the fried chicken. Thus, the present invention is to ensure that the chicken is evenly fried and cooked from the surface layer to the area attached to the bone, so that the overall texture and flavor of the chicken is smooth and can be improved.
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