This study aimed to assess the physico-chemical characteristics, fatty acid profile, and cholesterol content of Kedu chicken meat based on various cooking methods. Kedu chicken with an average weight of ± 1,200 g was slaughtered and taken the chicken breast, grouped three types of treatment, namely searching, frying, and microwave with 5 replication. Furthermore, the samples were tested for the physical and chemical quality of chicken meat. The results showed that boiling, frying, and microwave cooking had a very significant effect (P<0.01) on the moisture, fat, protein, and collagen content of Kedu chicken meat. The physical quality of meat showed that chicken meat cooked by different methods had a significant (P<0.05) effect on the pH value of chicken meat, and a very significant effect (P<0.01) on cooking loss, tenderness, and water holding capacity of chicken meat. Different meat cooking methods had a very significant effect (P<0.01) on SFA (Saturated Fatty Acid), MUFA, (Monounsaturated Fatty Acid) PFA (Polyunsaturated Fatty Acid), and UNFA (Unsaturated Fatty Acid) Kedu chicken, meat. Meat cholesterol showed a very significant result (P<0.01) with different cooking methods. It can be concluded that Kedu chicken meat cooked by the fried method showed the best chemical quality, while chicken meat cooked by the boiled method showed the best physical quality and fatty acid profile and cholesterol content of Kedu chicken cooked by the microwave method was the best