Deep-fried or baked batter food products receive very high demand nowadays. They are made of meat, vegetables and other materials such as cheese. One well-known product that falls under this category is chicken nuggets. The product was invented in the 1950s by Robert C. Baker who was a professor in Food Science at Cornell University. Chicken nuggets started to be commercially sold in the early 1980s by a fast-food restaurant (Hopkins, 2012). Nowadays, chicken nuggets are one of the common items in menus of school canteens. They are categorised under processed meat products by the Food and Agricultural Organisation of the United Nations (FAO). In processed meat formulations, which include chicken nuggets, animal fat has become one of the crucial ingredients. However, animal fats have been identified as one of the causes of dietary diseases due to their saturated fatty acids and trans-fatty acids content (Abd Hamid et al., 2015).