The study envisages assessment of antioxidant activities and fat deteriorative parameters in Sargassum tenerrimum incorporated functional chicken nuggets. Significant reduction of cholesterol content by 32.60% proves its potential to develop low fat meat products. The enhanced antioxidant activities such a DPPH radical scavenging activity, ABST decolourization assay and Ferric acid reducing ability, and the lipid deteriorative parameters such as TBARS, FFA and PV of S. tenerrimum incorporated millet based (7% kodo millet + 3% refined wheat flour) chicken nuggets proves the synergistic impact of S. tenerrimum seaweed in kodo millet based chicken nuggets over the refined wheat flour incorporated nuggets. The results reveal that the S. tenerrimum is a candidate source of functional ingredient in chicken meat nuggets.