Abstract: To evaluate the effects of different batter mixes on the quality of chicken nuggets, in this study wheat flour, cassava starch, hydroxypropyl methyl cellulose and different weight ratios of octenyl succinated starch and zein complex were used as the batter mixes, respectively.The adhesiveness of batter mixes and the coating rate, water content, oil content, texture characteristics and sensory scores of the chicken nuggets were investigated.The results showed that when the weight ratio of octenyl succinated starch and zein was 9.5∶ 0.5, the batter mix presented the highest viscosity, and the chicken nuggets contained less oil and higher water content, which ranked the highest in the sensory score.Therefore, octenyl succinated starch and zein complex(9.5∶0.5,m/m)is the optimum batter mix for chicken nuggets.