Pretreatment of raw materials was improved on the basis of the traditional chicken jerky production process. Fruits, vegetables, and oats were added to the chicken jerky and the optimal amount of fruits, vegetables, and oats was studied. The baking process of the compound chicken jerky was optimized by orthogonal experiments. The results showed that pretreatment of raw materials was completed using slicing and chopping, and the best ratio of chicken piece and chicken meat emulsion was 5∶5. The additions of pomace, oats and juice were 10%, 14% and 8% respectively. Marinated raw materials were baked at 65℃ for 120min after baking at 85℃ for 25min, and at last, it was heated in 130℃ for 5min so that the product could obtain the smug look, the fragrance, the taste and the good shape.