The invention discloses a preparation method of anti-hygroscopicity chicken powder, and belongs to the field of seasoning processing. The method comprises the following steps: dehydrating chicken breast by utilizing a microwave vacuum drying technology, and acquiring pure chicken powder through the processes of powdering, sieving and the like; preparing bean dreg insoluble cellulose, and performing spray drying on the bean dreg insoluble cellulose and auxiliary materials such as monosodium glutamate, table salt, sugar, chicken oil, fumed silica and Arabic gum to obtain an auxiliary material spice with relatively low hygroscopicity; and finally, uniformly mixing the pure chicken powder with the auxiliary material spice, and performing seasoning, sterilizing and packaging to obtain the anti-hygroscopicity chicken powder. Compared with commercially available chicken powder seasonings, the moisture absorption balance time of the anti-hygroscopicity chicken powder is prolonged by about 7 days. The method can effectively control the moisture absorption phenomenon of the chicken powder seasonings during processing, use or storage, and does not influence the flavor and color of the chickenpowder seasonings.