Nowadays Antibiotics are applying for control of infectious diseases in chickens digestive system; incorrect use of these drugs deposits some residue in product. Impacts of different types of cooking and freezing on antibiotic residues in chicken meat were done by determination the residues of ciprofloxacin and oxytetracycline in experimentally treated chickens’ muscles after cooking treatments (Boiling, Microwave, Roasting) and freezing of the chicken muscles. The method of determination of the residues using HPLC. The author found that quinolones are very stable during thermal procedures even by heating to ultra-high temperatures had nearly no effects on degradation. The reduction in antibiotic residue concentrations during boiling and frying was due to migration of the antibiotic residues from the chicken meat slices to cooking medium (water and oil). The effect of freezing for 6 months on Ciprofloxacin and Oxytetracycline as the reduction was 62.62% for Ciprofloxacin and for Oxytetracycline was 2.05%. The effect of freezing for 12 months on Ciprofloxacin and Oxytetracycline, the first one completely disappeared while the second was reduced by 32.38%. The authors concluded that the frequent use of antibiotics may result in drug residues that can be found at different concentration levels in products of animal origin; which mandate to ensure the proper withdrawal periods before slaughtering and marketing