Sweet Potato-Crusted Chicken Nuggets Recipe

Sweet Potato-Crusted Chicken Nuggets Recipe
Sweet Potato-Crusted Chicken Nuggets Recipe photo by Taste of Home
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Sweet Potato-Crusted Chicken Nuggets Recipe

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I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • Oil for deep-fat frying
  • 1 cup sweet potato chips
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1 pound chicken tenderloins, cut into 1-1/2-inch pieces

Directions

In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish.
Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat.
Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Yield: 4 servings.

Test Kitchen tips
  • If you're a dunker, try serving this with sweet and sour sauce.
  • To re-use frying oil, cool the oil and strain it to remove any food particles. Store, covered, in the refrigerator.
  • Fry in small batches to maintain consistent oil temperature.
  • Originally published as Sweet Potato-Crusted Chicken Nuggets in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 308 calories, 17g fat (1g saturated fat), 56mg cholesterol, 690mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.

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    • Oil for deep-fat frying
    • 1 cup sweet potato chips
    • 1/4 cup all-purpose flour
    • 1 teaspoon salt, divided
    • 1/2 teaspoon coarsely ground pepper
    • 1/4 teaspoon baking powder
    • 1 tablespoon cornstarch
    • 1 pound chicken tenderloins, cut into 1-1/2-inch pieces
    1. In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish.
    2. Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat.
    3. Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Yield: 4 servings.

    Test Kitchen tips
  • If you're a dunker, try serving this with sweet and sour sauce.
  • To re-use frying oil, cool the oil and strain it to remove any food particles. Store, covered, in the refrigerator.
  • Fry in small batches to maintain consistent oil temperature.
  • Originally published as Sweet Potato-Crusted Chicken Nuggets in Simple & Delicious February/March 2018

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