Homemade Chicken Nuggets (with Sweet Potato)

Chicken nuggets on baking sheet after cooking.

Homemade Chicken Nuggets (with Sweet Potato)

Crispy on the outside and tender in the middle, these Homemade Chicken Nuggets are both easy and delicious. You can prep the sweet potato up to 5 days ahead if that's easier for you, too. Try serving these with ketchup, ranch, or marinara sauce.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings (Makes about 2 dozen nuggets)

Calories 122kcal

Author Amy Palanjian

Equipment

Ingredients

1 pound ground chicken
1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
½ teaspoon salt
¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
½ cup regular or panko-style bread crumbs (plain or Italian-flavor)

US Customary - Metric

Instructions

Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
Flatten slightly (or form into tot-shapes) and place on a parchment-lined baking sheet. Optional: Spray or brush lightly with olive oil.
Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
Remove from oven, let cool for a minute or two and serve warm.
(To cook in an air fryer, place onto a greased tray or basket and cook for 10-12 minutes at 400 degrees F. I don't turn over in the middle of cooking.)

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degree-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
You can also freeze fully cooked and cooled nuggets in a freezer bag with as much air removed as possible for up to 6 months. Heat the same as above.
*To roast a medium sweet potato, wash and poke with a paring knife. (The holes will let steam escape.) Place on a foil-lined baking sheet or pan and bake for 45-60 minutes at 400 degrees F. Remove from oven, let cool, and store in an airtight container for up to 5 days.
*To steam a medium sweet potato, remove the skin with a vegetable peeler and dice the flesh. Place into a steamer basket in a pot filled with a few inches of water. Cover, bring water to a simmer, and cook for 6-8 minutes or until sweet potato is soft. Let cool before storing or using.
Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
Use gluten-free bread crumbs if needed.
Plan to prepare the sweet potato ahead of time so it has a chance to cool.
You can omit the salt if making these for a baby.

Nutrition