Objective To optimize the stir-frying process for Chrysanthemi Flos based on the analytic hierarchy process (AHP)-criteria importance through intercriteria correlation(CRITIC) weighting method and the Box-Behnken response surface method, and to provide a theoretical basis for guiding the practical production and application of stir-fried Chrysanthemi Flos. Methods With appearance properties, chlorogenic acid, 1,5-dicaffeoylquinic acid, cynaroside, 3,5- dicaffeoylquinic acid, isorhamnetin, and acacetin assessment indices, the AHP-CRITIC weighting method was used to determine the weighting coefficient of each assessment index, and the univariate analysis and Box-Behnken response surface design were performed for the duration, temperature, and frying frequency of the stir-frying process for Chrysanthemi Flos. The optimal processing parameters for stir-fried Chrysanthemi Flos were determined with the comprehensive score as the assessment index. Results As for the seven assessment indices for stir-fried Chrysanthemi Flos, the composite weights of chlorogenic acid, 1,5-dicaffeoylquinic acid, luteoloside, 3,5-dicaffeoylquinic acid, isorhamnetin, acacetin, and appearance properties were 0.174 10,0.337 20,0.268 60, 0.078 35,0.035 44,0.056 90, and 0.049 41, respectively. The optimal parameters of the stir-frying process for Chrysanthemi Flos were a duration of 4 minutes, a frying frequency of 30 times per minute, and a temperature of 180 ℃. The above processing technique had a relatively high comprehensive score based on process validation, with a relative standard deviation value of <3% in three groups of data, indicating that the optimized stir-frying process was stable and feasible. Conclusion The processing technique for stir-fried Chrysanthemi Flos optimized using the AHP-CRITIC weighting method combined with the Box-Behnken response surface method is stable and feasible and can provide a basis for the practical production of stir-fried Chrysanthemi Flos and the research on quality standard.