Sweet potato chip crusted chicken nuggets swap plain breadcrumbs for crushed sweet potato chips, giving every bite a deep, savory crunch around tender chicken. A quick cornstarch dredge helps the coating grip, and a shallow fry turns them golden in minutes. They're on the table in about 40 minutes and disappear even faster.
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 (1.76 oz) sweet potato chips
• ¼ cup / 30g (1.06 oz) all-purpose flour
• 1 tsp / 6g (0.21 oz) salt
• ½ tsp / 1g (0.04 oz) ground black pepper
• ¼ tsp / 1g (0.04 oz) 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.
Pro Tips
- Pat the chicken dry and toss it in cornstarch before pressing it into the chip crumbs — the light dusting is what makes the coating stick.
- For an extra-crispy crust, dip the cornstarch-dusted pieces in beaten egg before pressing them into the sweet potato chip mixture.
- Keep the oil at 350°F (175°C) and fry in batches — overcrowding drops the temperature and gives you soggy, greasy nuggets instead of crisp ones.
- Fry 3-4 minutes per side and check with a meat thermometer: the internal temperature should reach 165°F (74°C).
- Season the breading with a pinch of smoked paprika, garlic powder, or onion powder, and drain the fried nuggets on a wire rack so the crust stays crisp.
Frequently Asked Questions
How do I get the sweet potato chip coating to stick to the chicken?
Pat the pieces dry, toss them in cornstarch, and press firmly into the chip mixture. Dipping in beaten egg first gives an even more secure, crispier coating.
How do I know when the chicken nuggets are cooked?
Fry 3-4 minutes per side until golden, and verify with a meat thermometer that the center has reached 165°F (74°C).
Why are my chicken nuggets soggy instead of crispy?
The oil was likely below 350°F (175°C), or the pan was overcrowded. Preheat properly and fry in batches so the temperature holds.
Can I add other spices to the breading?
Yes — smoked paprika, garlic powder, or onion powder all blend nicely into the sweet potato chip crumbs for an extra flavor boost.
Recipe card below.
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Sweet Potato Chip Crusted Chicken Nuggets
Ingredients
Method
- Directions
- 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.
- 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.
- Press each cornstarch-dusted chicken piece firmly into the sweet potato chip mixture, ensuring it's fully coated on all sides.
- 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.
- 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.
- Remove the cooked nuggets with a slotted spoon and transfer them to a wire rack to drain.
- Serve immediately with your favorite dipping sauce.
- Do not overcrowd the skillet.
- Frying in batches maintains the oil temperature, ensuring the nuggets get crispy instead of soggy.
