Abstract: In order to obtain the egg white batter with the best coating effect, the research examined the effects of the addition of starch, egg white and water in the egg white batter on the viscosity, paste amount and the fuzzy mathematical sensory score of the crispy meat were investigated on the basis of single-factor experiment, and the addition of starch, egg white and water in the egg white batter was optimized by the response surface method. The results showed that the optimum formulation of egg white batter was 36% of starch, 90% of egg white and 10% of water (all based on the total mass of flour and starch). Under these conditions, the sensory score of the crispy meat was 75.00 ± 0.05 points, which was less different from the predicted value, and the product had the best coating effect and the highest sensory score. This study provided some scientific guidance for the formulation design of egg white batter.