Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. Spent laying hens are by-products of the egg industry, and the meat obtained from these birds has poor functional properties. Furthermore, while the quality of broilers as raw material for manufacture of processed meat pro¬ducts has been improved through breeding, feeding and management, spent hen meat poses serious problems with regard to both processing and utilization. Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens. This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, selection of the best spices mixture which can be used as antioxidant in the process. This study should help research center in the food and should be especially useful to Manufacturers of poultry and meat products.