Abstract: To study enzymatic hydrolysis conditions and kinetic characterization in chicken processing, papain, pepsin, neutrase and bromelain were used to hydrolyze fresh chicken, respectively. The results showed that papain was the optimal protease. So papain was adopted to do orthogonal experiment, and the effects of temperature, time, enzyme amount, pH value and solid-liquid ratio on hydrolysis were analyzed. Through the analysis of experimental data, the optimal conditions of papain were determined, i.e. temperature 50℃, time 7 h, pH 7.0, enzyme amount 2.4% (2.4 gram papain per 100 gram chicken), solid-liquid ratio 1∶4. The degree of hydrolysis was up to 26.07%. Based on this approach and experimental data, a kinetic model equation simulating the enzymatic hydrolysis of chicken was obtained and it could provide basic theoretics for design of biochemical reactors of chicken hydrolysis and development of chicken protein hydrolysis liquid and powder.