The invention relates to a method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency, belonging to the technical field of meat product processing. By taking big sanhuang chicken with the age of seven months as a raw material, the method comprises the following steps of: (1) cleaning raw materials, and leaching; (2) preparing salt liquor and salting; (3) preparing a flavor agent; (4) activating strains and injecting bacteria liquor; (5) air-drying and fermenting; (6) conducting short-time radio frequency heating rather than the traditional roasting; (7) smoking; and (8) cooling and packaging. According to the method, the high-quality salted flavor-conditioning smoked chicken can be produced by combined processing of injecting the lactobacillus plantarum and pediococcus pentosaceus into chicken, and combining the effect of the flavor agent and short-time radio frequency rather than the traditional roasting, compared with the traditional fermentation, the fermentation process of the smoked chicken can be manually regulated within short time, the produced product is more evenly heated, attractive in color, unique in flavor, tight in meat quality, high in nutritional value, easy to be absorbed by a human body, safe to eat, and well popular with wide consumers.