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Chicken nuggets prepared by incorporating three different levels of brown rice flour along with other non-meat ingredients. The formulations prepared were -- Control (0% brown rice flour), T1 (2% brown rice flour), T2 (4% Brown rice flour), T3 (6% Brown rice flour). Among different treatments, brown rice flour at 6% produced significantly (P<0.05) higher emulsion stability, water holding capacity, pH and better sensory scores than rest of the formulations. Proximate composition of the study revealed significant (P<0.05) increase in moisture, protein, fiber and ash content. The texture profile analysis studies revealed a significant (P<0.05) increase in some parameters, which are gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to 9 days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition up to 6% brown rice flour without adverse effect on the quality of the products. [ABSTRACT FROM AUTHOR]