The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment contains of 7.5% FPC had higher viscosity. Moisture loss and fat uptake in control sample was higher than all treatments contain FPC in both deep fat and air fryer. Thicker crust resulted by higher level of FPC in batter leads less oil uptake during frying. Moreover, the samples contain FPC had the highest score in terms of texture and overall acceptability. In spite the fact that nuggets contain FPC had the high rate of our research priorities, however, the level around 15% considered as a limitation. Using desirability optimization, the range between 7.5- 8% of PFC in batter formulation was selected as the best level.

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