Saba banana flour was used in chicken breading formulations to determine its potential as substitute for all-purpose flour. Using different ratios of saba flour and all-purpose flour, six treatments of chicken breading were formulated. Sensory evaluation was conducted on the different treatments to evaluate color, aroma, taste, texture and general acceptability. Analysis of variance of the different sensory attributes showed that 60% saba flour combined with 40% all-purpose flour is the optimum combination as it did not vary significantly with the control (100% all-purpose flour). The two chicken breading treatments (100% all purpose flour and 60% saba flour: 40% all-purpose flour) were analysed for total soluble solids, water holding capacity, loose and bulk density and proximate composition. Total soluble solids and water holdings capacity were higher for the 60:40 treatment while loose bulk density was lower. This treatment also contains higher ash and carbohydrates but lower moisture, fat, fiber and protein than 100% all-purpose flour treatment. Saba flour can be used in chicken breading formulations up to 60% substitution.