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Homemade Chicken Nuggets with Sweet Potato

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken 93–98% lean works best
  • 1 cup mashed sweet potato about 1 medium; roasted or microwaved, skin removed
  • 1 large egg optional but helps binding; sub flax egg if needed
  • 1/2 cup finely grated Parmesan optional for savory depth; skip for dairy-free
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1–2 tablespoons finely chopped parsley optional
  • Coating 1 cup panko or gluten-free breadcrumbs + 1 tablespoon olive oil
  • For baking sheet Olive oil spray or parchment
  • Optional dip Honey mustard, BBQ, ranch, or a yogurt-sriracha mix

Method
 

  1. Pierce a medium sweet potato and microwave 5–7 minutes until soft, or roast at 400°F (205°C) for 45–50 minutes. Peel and mash. Let cool to lukewarm so it doesn't scramble the egg.
  2. Mix panko with 1 tablespoon olive oil, a pinch of salt, and extra paprika if you want color. This helps the crumbs toast beautifully.
  3. In a bowl, combine ground chicken, mashed sweet potato, egg, Parmesan (if using), salt, pepper, garlic powder, onion powder, paprika, and parsley. Mix gently until just combined. The mixture should be sticky but shapeable.
  4. Lightly oil your hands. Scoop ~2 tablespoons of mixture and form into nugget shapes (oval or classic). You'll get about 20–24 nuggets.
  5. Press each nugget into the panko mixture to fully coat, then place on a parchment-lined sheet.
  6. Preheat to 425°F (220°C). Spray tops with oil. Bake 14–18 minutes, flipping halfway, until internal temp hits 165°F (74°C) and coating is golden. Broil 1–2 minutes if you want extra crisp.
  7. Preheat to 390°F (200°C). Spray basket. Air-fry in a single layer 8–11 minutes, flipping at 6 minutes, until cooked through and crisp.
  8. Let nuggets rest 3 minutes to set. Serve with your favorite dips.