Abstract: In order to reduce the fat content of small crispy chicken, this experiment was conducted by adding Kudzuvine root powder to the basic formulation of small crispy chicken batter, and the quality of small crispy pork after deep-frying was tested by single factor experiments with sensory score, water content, oil content and color difference as indicators. The batter formulation was optimized by combining response surface-principal component analysis. The results showed that, based on the total weight of the paste, when the amount of wheat flour added was 20%, the amount of kudzu flour added was 4%, the amount of baking powder added was 0.6%, and the amount of water added was 59%, the sensory score was 88, the moisture content of meat core was 62.24%, the oil content was 4.38%, the overall moisture content was 50.16%, the oil content was 14.22%, and the moisture content increased by 80.62% compared with that without adding Kudzuvine root powder, and the oil content decreased by 61.46%, with a normalized composite score of 1.60, which was basically consistent with the predicted values. This batter formulation was a guideline for the development of highly nutritious, low-fat fried batter products.