Abstract: To evaluate the effects of different batter formulations on the quality of chicken nuggets, this study selected flour, cassava starch, hydroxypropyl methyl cellulose, and octenyl succinated starch-zein complex with different proportions as the chicken nuggets mix, and determined pasting properties, freeze-thaw stability and rheological properties of these batters.The results showed that the freeze-thaw stability, apparent viscosity and gel properties of octenyl succinated starch-zein complex with different proportions were better than those of flour, cassava starch, and hydroxypropyl methyl cellulose in the process of powder coating. Octenyl succinated starch-zein complex with the mass ratio of 9.5∶0.5 had higher peak viscosity and the smallest breakdown value, indicating that its thermal stability was the best, and this complex could be applied as chicken nuggets batter mix.