Ready to completely revolutionize your chicken nugget game? Forget plain old breadcrumbs and say hello to the ultimate crunchy coating: sweet potato chips! This recipe delivers incredibly flavorful, crispy-on-the-outside, tender-on-the-inside chicken bites that will have everyone reaching for more. It’s a fun, simple twist that’s perfect for a weeknight meal, ready in about 40 minutes from start to finish.
Ingredients
• 1 cup / 50g sweet potato chips
• ¼ cup / 30g all-purpose flour
• 1 tsp / 6g salt
• ½ tsp / 1g ground black pepper
• ¼ tsp / 1g baking powder
• 1 tbsp / 8g cornstarch
• 1 lb / 450g chicken tenderloins, cut into ½-inch pieces
• Vegetable or canola oil, for frying
Instructions
1. Directions
2. Create the breading by adding the sweet potato chips, flour, salt, baking powder, and pepper to a food processor. Pulse until the mixture resembles coarse breadcrumbs. Transfer to a shallow dish.
3. Pat the chicken pieces dry with a paper towel. Place the cornstarch in a separate shallow dish and toss the chicken pieces in it until lightly coated. Shake off any excess.
4. Press each cornstarch-dusted chicken piece firmly into the sweet potato chip mixture, ensuring it’s fully coated on all sides.
5. Pour oil to a depth of about ½ inch in a large, heavy-bottomed skillet and heat over medium-high heat to 350°F / 175°C.
6. Working in batches to avoid overcrowding the pan, carefully place the coated chicken pieces into the hot oil. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.
7. Remove the cooked nuggets with a slotted spoon and transfer them to a wire rack to drain. Serve immediately with your favorite dipping sauce.
Nutritional Information
• Nutrition Information
• Calories: 306
• Protein: 26.6g
• Fat: 18.9g
Pro Tips
• For an extra-crispy coating, dip the cornstarch-dusted chicken in a beaten egg before pressing it into the chip mixture.
• Do not overcrowd the skillet. Frying in batches maintains the oil temperature, ensuring the nuggets get crispy instead of soggy.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F / 74°C for perfect, safe results.
• Feel free to customize the breading with a pinch of smoked paprika, garlic powder, or onion powder for an extra flavor boost.
FAQ
Q: How do I get the sweet potato chip coating to stick to the chicken
A: For best results, first pat the chicken dry and toss it in cornstarch. Then, press each piece firmly into the chip mixture. For an even more secure, extra-crispy coating, you can dip the cornstarch-dusted chicken in a beaten egg before pressing it into the breading.
Q: How do I know when the chicken nuggets are cooked
A: The nuggets should be fried for 3-4 minutes per side until golden brown and crispy. To be certain they are cooked safely and perfectly, use a meat thermometer to ensure the chicken’s internal temperature reaches 165°F / 74°C.
Q: Can I add other spices to the breading
A: Yes, you can easily customize the flavor. The recipe suggests adding a pinch of smoked paprika, garlic powder, or onion powder to the sweet potato chip mixture for an extra flavor boost.
Q: Why are my chicken nuggets soggy instead of crispy
A: Soggy nuggets are often caused by the oil temperature being too low. Make sure your oil is preheated to 350°F / 175°C and fry the chicken in batches. Overcrowding the skillet can cause the oil temperature to drop, resulting in soggy, greasy nuggets instead of crispy ones.
