Abstract: In this work, different kinds of vegetable oils, including soybean oil, sunflower seed oil, high oleic acid sunflower seed oil, peanut oil, rapeseed oil, and palm oil, were used as frying oil to investigate the formation of heterocyclic aromatic amines in fried chicken and changes of meat color under different cooking temperature and time, which could be used to further study the correlations between the formation of heterocyclic aromatic amines and the meat color of fried chicken. The results showed that the effect of soybean oil as frying oil on the formation of heterocyclic aromatic amines was greater than that of the other five kinds of vegetable oils (sunflower seed oil, high oleic acid sunflower seed oil, peanut oil, rapeseed oil and palm oil). Frying at 160℃, only 1-methyl-9H-pyrido3, 4-bindole(harman) and 9H-pyrido3, 4-bindole(norharman) were detected in fried chicken.Increasing the frying temperature to 200℃, 2-amino-1, 6-dimethylimidazo4, 5-bpyridine (DMIP), 2-amino-3, 8-dimethyl-imidazo4, 5-f quinoxaline(MeIQx), 2-amino-1-methyl-6-phenylimidazo4, 5-bpyridine (PhIP), harman and norharman were detected in fried chicken and the content of harman and norharman was up to 1.51 ng/g and 4.48 ng/g, respectively. It was concluded that higher heating temperatures led to the formation of more kinds of heterocyclic aromatic amines (DMIP, MeIQx and PhIP). The meat color (L^*, a^*, b^*) changed obviously with cooking temperature and time in the process of chicken frying, and the decrease rate of brightness value (L^*) gradually accelerated with the increase of cooking temperature.The rising rate of red value (a^*) and yellow value (b^*) was gradually accelerated with the increase of cooking temperature.Among them, heterocyclic aromatic amines were significantly negatively correlated with brightness value and positively correlated with red value and yellow value.The above results can provide a theoretical basis for improving the quality of fried chicken.