In recent decades, development of the industrial life has remarkably increased the demand for consumption of ready-to-eat food. Deep fat frying is a fast and conventional method for cooking and due to creating crispy surface, soft internal texture, desired color and taste has popularity among consumers. The main problem related to fried food products is high oil absorption during deep fat frying that is harmful for human health and has negative effects on shelf life of the product. Therefore, the aim of this study was to investigate the role of breading particles size as well as the influence of addition of hydrocolloids in breading and batter layers on properties of chicken nugget. Sieves with mesh size 40 (0.42 mm) and 60 (0.25 mm) were used for separation of small breading. Also, sieves with mesh size of 18 and 20, 10 and 12, were used for preparation of breading with intermediate and large particle size, respectively. One percent hydroxy propylene methyl cellulose, 3% soy protein isolate, and 2% mucilage of sage seed were separately added to breading and batter mixture and they were used for production of chicken nugget. Then breading pick-up, moisture content, cooking loss, porosity, oil absorption and penetration, color and textural properties of the chicken nuggets were evaluated. Based on the results, the addition of hydroxyl propyl methylcellulose to both of breading and sauce layers ae well as coating of nuggets with small breading size led to the product with highest moisture content and lowest porosity, oil uptake, oil penetration and shear force. However, nuggets coated with small breading size had the highest breading lost. After incorporation of hydrocolloids to breading, the highest hardness and lowest springiness, cohesiveness and gumminess were related to the nuggets coated with small breading size, however, chewiness was not affected by breading particle size. Breading with small particle size caused the highest L* value in raw nuggets and a* and b* values were not affected by breading particle size. Also, in fried nuggets the highest L* and b* value was observed in samples coated with small particle size. The nuggets containing mucilage of sage seed had the hardest texture. In addition, the highest and lowest gumminess were related to nuggets containing mucilage of sage seed and hydroxy propyl methylcellulose, respectively. Springiness and chewiness were not affected by hydrocolloids. After addition of hydrocolloids to batter layer, hydrocolloids could not change the nugget color, significantly. Also, all hydrocolloids had the same effects on hardness value and affected on other textural properties. The effect of hydrocolloids on these properties depended on breading particles size. So that, there was a complex relationship between type of hydrocolloid and breading flour particle size. Generally, the addition of hydrocolloids to breading was more effective in retention of moisture, reducing of cooking loss, porosity, oil absorption and oil penetration. However, it led to the increase of hardness, gumminess and chewiness. There was no significant difference in cohesiveness and color of chicken nugget containing hydrocolloid in breading with those produced with hydrocolloids in batter layer. Keywords : Hydrocolloid, Breading, Oil absorption, Chicken nugget.