Chicken nugget is one of the meat products which is highly interested by consumers due to its unique taste and texture characteristics. This food product is quite rich in protein but its fiber is very low. The purpose of this study is to replace wheat flour with amaranth flour in order to reduce wheat grain dependence, improve the nutritional value of nuggets as well as explore the production possibility of a new product for celiac disease. Therefore, in the production of chicken nuggets, amaranth flour was substituted in batter layer, chicken paste layer and all layers of chicken nuggets (paste, predust and batter layers) at rates of 0, 50 and 100 percent. Then, the chemical composition, pH and phenolic compounds of amaranth flour, chemical composition and pH of chicken nugget, chicken paste emulsion stability, texture properties, color, porosity, cooking loss, oil absorption, degree of oxidation and sensory characteristics of produced nuggets were evaluated. Results showed that minerals, fiber, fat, protein and phenolic compounds of amaranth flour are more and its moisture is less than wheat flour. Hence, by increasing the substitution percent, the minerals, fiber, fat, protein and thus the nutritional value of nuggets increased. The pH of all produced nuggets containing amaranth flour was higher than the control sample and pH reduction occurred slower in them during 13 days of storage at 4 ° C. Emulsion stability was also affected by the replacement rate and reached the maximum content at full replacement. Also, all the textural characteristics (hardness, springness, cohesiveness, gumminess, chewiness) and cutting force increased by increasing the amaranth percent in each layer. However, amaranth flour darkened nuggets and by increasing amaranth content, that amount of L (brightness), a (redness) and b (yellowness) declined. Results showed that the presence of amaranth flour in nuggets significantly increase porosity, oil absorption and cooking loss. About the oxidation, increasing the substitution rate in each layer reduced the amount of malonaldehyde in the early days and reduced the oxidation process in 13 days of storage at 4 ° C. Sensory evaluation of nuggets showed that the enhancement of amaranth content in full replacement reduced color desirability and increasing the percentage of amaranth in the chicken paste created better texture than the control sample. However, all these features didn’t have significant impact on the general acceptance of the product by the consumers. Therefore, it can be concluded that the production of a product with desired qualitative and nutritional properties is possible by replacement of wheat flour with amaranth flour. Keywords: Amaranth, Wheat, Chicken nugget, Fiber