Development and Manufacturing Method of Powder for Chicken

The present invention relates to a chicken powder composition comprising: 30 to 50 wt % of oat flour; 25 to 35% wt % of rice flour; 10 to 20% wt % of corn starch; and the remaining amount of powder additives. A method for manufacturing fried chicken comprises the steps of: preparing a chicken powder composition by uniformly mixing 30 to 50 wt % of oat flour, 25 to 35 wt % of rice flour, 10 to 20 wt % of corn starch and the remaining amount of powder additives; kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water to prepare a fried batter; uniformly coating the fried batter on salted chicken; and frying the chicken coated with the batter at 165 to 175℃ for 9 to 13 minutes. The present invention relates to a chicken powder composition and a method for producing fried chicken using the same, and more specifically, to a chicken powder composition containing oat flour and a method for producing fried chicken using the same. 본 발명에 따라, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을포함하는 치킨파우더 조성물이 제공되고, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량%및 잔량의 파우더첨가물을 균일하게 혼합하여 치킨파우더 조성물을 제조하는 과정, 상기 치킨파우더 조성물 100중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정, 염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는 과정, 및 상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정을 를 포함하는 프라이드치킨 제조방법이 제공된다.