The experimental study was designed to assess the costs involved in production of chicken nuggets treated with different types of antioxidants like Mango Peel Extract (MPeE), Mango Pulp Extract (MPuE) and Butylated Hydroxyl Anisole (BHA). Chicken nuggets, which were prepared from the standardized formulations without antioxidants were used as control. Optimization of antioxidant levels of MPeE 0.50%, MPuE 0.50% and BHA 0.01% were done by different experiments based on sensory attributes and those having sensory status closer to control were selected. The production cost of chicken nuggets added with MPeE and MPuE were almost same but these were lower than chicken nuggets treated with BHA and control due to their higher cooking yields. Thus keeping economical benefits in mind it can be concluded that use of natural antioxidants in the manufacture of nuggets can be explored.