Chicken nugget is a coated meat product preferred for reasons such as color, crispness, taste and preparation in a short time. The meat dough, which is formulated in a certain shape for the production of nugget, is covered with a liquid sauce consisting of components such as flour, spices, binders, water. Then the meat dough is covered with dry sauce and deep-fried. It is aimed to develop functional, healthy and new products with the changes made in coating formulations in these products. By using different grain flours instead of wheat flour, products are tried to be developed that can be consumed by celiac patients, individuals with diabetes and digestive disorders. This study aimed to investigate the effects of amaranth, buckwheat, einkorn and a mixture of these flours in liquid coating formulations on physicochemical, color, textural and sensory properties of nuggets. The highest Ca, Fe and Mg values were determined in nuggets with amaranth added. The difference between hardness, gumminess and chewiness values of nuggets was statistically significant (p<0.01) and the highest hardness and chewiness values were observed in nuggets with buckwheat added. According to sensory properties, the highest color, tenderness and overall acceptability values were observed in nuggets with amaranth added. As a result, it has been determined that amaranth, einkorn flours and their mixtures can be used in nuggets production in terms of textural, sensory properties and mineral substance content.