Probiotic lactobacilli could be used to decrease the colonization of pathogenic bacteria in chicken and therefore decrease the risk of foodborne illness to consumers. The present study was conducted to select appropriate microbial strains for the development of potential probiotic. In experiment 1, 18 strains of lactobacilli isolated from the gastrointestinal tract of chicken were evaluated. The strains were demonstrated for their lactic acid, hydrogen peroxide, and exopolysaccharide productions. For experiment 2, the strains were tested for their acid, bile, antimicrobial activity, and antibiotic resistance levels. Among them, Lactobacillus delbrueckii ssp. delbrueckii BAZ32, Lactobacillus acidophilus BAZ29, BAZ36, BAZ43, and BAZ63 which produced high EPS were selected to aggregation ability. It is concluded that L. delbrueckii ssp. delbrueckii BAZ32, L. acidophilus BAZ29 confer high tolerance to acid, bile, antibiotic resistance, high antimicrobial activity, aggregation ability, and EPS production. These strains may be functional feed additives as potential probiotic in chicken.