Maillard reaction is a key factor to form the characteristic flavor of chicken crisp floss. To optimize the processing technology of chicken crisp floss to improve product quality, the single factor experiment and orthogonal experiment were used to optimize the processing parameters of cooking time, sugar content, and frying time. The water content, ash content, and color difference of product were detected. The effect of processing technologies on Maillard reaction in the process was also investigated. The results showed that the frying technologies distinctly affected the Maillard reaction. Cooking time of 30min, sugar content of 6%, and frying time of 15min could improve the value at OD₄₂₀, and the ash content and water content of chicken crisp floss were 5.45% and 9.00%. In addition, the analysis of color difference showed that change of black and white color was not distinct. However, red and yellow color was darken. Increased cooking time decreased the protein content and nutritional value of product. Therefore, the processing parameters of chicken crisp floss can affect the Maillard reaction process and impact the product quality.