The objective of this study was to investigate the effect of feeding broiler chicken on different vegetable oils with feed additives on the quality characteristics of chicken nuggets. A total of 216 one-day-old chicks of (Hubbard) strain were randomly assigned to six dietary treatments as (2×3) factorial designs where two sources of dietary oil contained soybean oil and palm oil with three levels of commercial multi-enzyme feed additives. Treatments were: soybean oil only (T1), soybean oil+ ZAD (T2), soybean oil+ AmPhi-BACT (T3), palm oil only (T4), palm oil + ZAD (T5) and palm oil + AmPhi- BACT (T6). Results showed that chicken nuggetsof T3 group had the higher pH value. No significant differences were found in cooking loss between (T1, T5 andT6) and nuggets of T3and T4. Nugget of T2 group had the higher T.B.A value. No significant effect on shrinkage % of nuggets samples.