Abstract: The effects of galangin and quercetin on the edible qualities of chicken ribs were investigated using chicken breast as raw material, air deep-frying as cooking method, and the tenderness, water retention, sensory score and safety of chicken ribs as testing indicators. Then the supplemental levels of galangin and quercetin and process parameters of ripening were investigated via Box-Behnken Design optimization of response surface methodology on the basis of single factor experiment. The results showed that when both galangin and quercetin additions were 0.002%, air fryer was 145 ℃ for 10 min, the comprehensive evaluation index of prepared chicken steak were 18.83, and the shear force was 23.2 N, water loss rate was 13.25%, sensory score was 32.5. The contents of Norharman and Harman were 20.96 μg/kg and 7.39 μg/kg, respectively.