The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 and 150 ºC) were evaluated and compared with the properties of deep-fat-fried nuggets (165 ºC) at 0, 2, 4, 6 and 8 min. A sensory analysis of the fried products was conducted to assess consumer preferences. The higher rate of moisture loss observed during the first 2 min of frying in vacuum conditions. The decrease (p < 0.05) in the L* coordinate with frying time was more pronounced in vacuum conditions. a* and b* coordinates both increased significantly (p < 0.05) with frying time and temperature, indicating that the temperature was the principal factor affecting the Maillard reaction for both treatments. Sensory analyses showed that vacuum-frying produced chicken nuggets with normal organoleptic characteristics but oil uptake was not significantly reduced.