Aloe vera contained polysaccharide in form of gel that is potential to be applied as edible coating. Objective of this research was to develop the use of Aloe vera gel in edible coating making to reduce oil absorbing in chicken nugget. Edible coating was made by adding 1% CMC and different consentrations of glicerol (0.3%, 0.6%, and 0.9%) and oleic acid (0.25% and 0.5%). The result showed that edible film with 0.9% glycerol dan 0.25% oleic acid resulted the best physical characteristic as indicated from yellowness index, viscosity and thickness which were 1.303, 1511.33 cP dan 0.0498 mm respectively. The best edible film formulation was applicated then to chicken nugget with different position (before and after breading) and time for soak (1, 3 and 5 minute). Result showed that chicken nugget with edible coating after breading and 1 minute for soak is effective in reducing fat absorbed.