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Fish oil (FOL) and encapsulated fish oil by tragacanth (TRG) and carrageenan (CGN) were added to chicken nuggets to evaluate the physicochemical, fatty acid profile and oxidative stability of pre-fried nuggets during frozen storage. The panelists preferred fish oil addition as encapsulated (P < 0.05). The percentage of addition microcapsules (4–8%) was effective in acceptance of nuggets. The enriched samples by 4 g/100 g microcapsules were monitored by chemical and oxidative stability during storage. The CDs, TBARS and carbonyl values showed significant differences during time of storage and between treatments (p < 0.05). At TRG and CGN treatments, the EPA and DHA amount of the nuggets was significantly higher than control and FOL pre-fried samples. Encapsulation of fish oil showed a protective effect against lipid and protein oxidation, and improved the oxidative shelf life and the sensory …