One of the most common problems with fried food is its high oil content, which is the main factor of overweight and cardiovascular diseases. For that, the aim is to study the impact of adding chia mucilage CM for the coating of fried chicken fillet on absorbed oil, cooking properties, color, texture, and sensory characterization. Results showed that oil absorption was reduced by increasing the chia mucilage level in samples to achieve 82.24% in the CM2 % sample. Also, by increasing the level of chia mucilage, the moisture content is effectively maintained and the entry of excess oil into the food sample is prevented. The shrinkage was decreased as the level of mucilage increased and exhibited a low level of shrinkage at 14.49% in the CM 2% sample, compared to 13.54% in the control sample (egg coated). The lowest cooking loss was given for CM 2% 19.65%, while the control sample exhibited 18.79%. The result reflects that chia mucilage exhibited antioxidant properties and emphasized lipid peroxidation suppression. It is clear that by increasing the level of chia mucilage both TBA and total volatile basic nitrogen were decreased significantly (p<0.05). The highest Browning index BI was found in the MC at 2% followed by the control sample at 91.30 and 77.13 respectively. In conclusion, coating chicken fillets with CM improved chewiness and springiness as well as sensory evaluation, which reveals the possibility of using chia mucilage to reduce oil absorption with high-quality chicken fillets