High intake of TFA leads to more health problems as heart disease, breast cancer and diabetes. So we worked in this study for measurement of trans fatty acids (TFA) of ninety ready to eat chicken meat samples from restaurants of Luxor city, and effect of different material of fried on TFA to help people and tourists for determined  awareness of TFA in these restaurants and material of fried.  In this study found mean of TFA and elaidic acid in chicken burger samples (1.813 mg\100 gm, ± 0.151 mg\100 gm, and 1.450 mg\100 gm, respectively). In fried chicken samples (0.159 mg\100 gm, ± 0.024 mg\100 gm, and 0.127 mg\100 gm, respectively), and in chicken shawirma samples (4.016 mg \100 gm, ± 0.583 mg\100 gm, and 3.212 mg\100 gm, respectively). In this study also an experiment to what happens of TFA in ready to eat chicken meat when used of vegetable oil, butter, or margarine was carried out. It was found TFA of chicken burger, fried chicken and chicken shawirma with use of oil (0.343 mg\100 gm, 0.065 mg\100 gm, and 1.622 mg\100 gm, respectively). TFA of chicken burger, fried chicken and chicken shawirma use of butter (1.836 mg\100 gm, 12.855, and 0.446 mg\100 gm, respectively). TFA of chicken burger, fried chicken, Chicken shawirma which use of margarine (3.278 mg\100 gm, 4.139 mg\100 gm, and 3.22 mg\100 gm, respectively). In conclusion: throughout the samples analysis in our study, chicken shawirma samples from restaurants showed the highest content of trans fatty acids and elaidic acid. The TFA formation was found to be varied with the food ingredient and with the material used for frying.