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.
