Background and Objectives: To date several studies are done in the field of oil reduction in fried products due to the consumer demand for low fat foods. Also the role of hydrocolloids in oil reduction has been demonstrated.
 Materials & Methods: In this research the effect of different concentration of aloe vera gel (0, 3 and 5% W/V) and NaCl (0 and 1%) on the oil uptake and sensory properties (oil uptake, moisture content, frying efficiency, flavor and color) of fried chicken meat were investigated.
Results: Results showed that the amounts of water loss and oil uptake during frying were reduced with increasing the aloe vera gel concentration. Also addition of NaCl in aloe vera gel improved water retention in fried samples. The sensory evaluation results showed that increasing the concentration of aloe vera gel improved different sensory attributes such as texture, taste and flavor of fried samples while color and appearance score were decreased (p>0.05).
Conclusion: This study showed that application of aloe vera gel led to production of low fat fried foods without adverse effects on sensory attributes of final products.