Abstract: The influence of different hot air temperature on the drying kinetics of salt baked chicken and quality was discussed, and an optimum model was chosen. Results showed that three different empirical drying models were compared and based on statistical tests results, the page model gave the best fits. The proposed mathematical model describing the hot-air drying of salt baked chicken was MR=exp (-Kt1.0309) , K=e (0.051T-7.046) , where MR was water ratio, T temperature (℃) , and t drying time (h) . The result of texture analysis of salt baked chicken showed that the value of springiness, cohesiveness and resilience had significant change (p<0.05) between the temperature of 65℃ and 75℃, but had no significant change (p>0.05) from 75℃ to 95℃. The value of hardness and chewiness had no significant change between 65℃ and 75℃ (p>0.05) , and it was the same to the temperature of 85℃ and 95℃, but it had significant change between 75℃ and 85℃ (p<0.05) . The result of chromatic aberration analysis showed that the value of L* ( indicator of light and dark) had no significant change (p>0.05) from 65℃ to 85℃, but it had significant change (p<0.05) at 95℃. The value of a* (indicator of redness-greenness) and b* (indicator of yellowness-blueness) had significant change (p<0.05) from 65℃ to 95℃.