Can I use breadcrumbs instead of flour?

Yes‚ seasoned Italian breadcrumbs can be substituted for the seasoned flour mixture․ When using Italian breadcrumbs‚ the breading texture will be different from that of the seasoned flour and cornstarch mixture․ Scrambled eggs can be used to help the breadcrumbs stick to raw chicken nuggets․ Use multiple bowls for breading to make the process easier․ Scrambled eggs can help the breadcrumbs stick to the raw chicken mixture․

Can I make a smaller batch?

Yes‚ ingredient amounts can be reduced to make smaller batches of nuggets․ Use the same process for forming dough and coating nuggets with wet hands․ Spacing between nuggets on the baking sheet may be increased when making smaller batches and can help achieve an even coating when baking․ Nugget sizes similar to those in the original recipe can be measured using rounded tablespoons of dough․

Can I freeze these chicken nuggets?

Yes‚ these sweet potato chicken nuggets can be frozen for later․ To freeze‚ arrange nuggets in a single layer on a plate or other surface‚ then place in a freezer bag or other container․ Arranging the nuggets in a single layer when freezing will help prevent them from sticking together․ To serve frozen nuggets‚ bake at 400F for about 10 minutes or until hot․

How do I reheat chicken nuggets?

Reheat nuggets in a conventional or toaster oven to maintain texture․ Reheat nuggets at 400F for 6 to 8 minutes or until heated through․ Do not use a microwave to reheat nuggets because the crispy texture will not be restored as well․ Place nuggets in a single layer to ensure even heating in the conventional or toaster oven․

Can I pan-fry these nuggets instead?

Yes‚ the recipe recommends frying the nuggets instead of baking them․ Pour a small amount of oil into a nonstick skillet and heat over medium-low heat․ Cook the nuggets over medium-low heat to ensure they are fully cooked but the breading doesn't burn․ Cook multiple batches if needed to prevent the nuggets from overlapping in the pan and to allow them to be turned․

Sweet Potato Chicken Nuggets with Crisp Seasoned Flour Coating

By Lucas MorganOct 6, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Jump to recipe

Dinner can be served in 35 minutes or less with baked sweet potato chicken nuggets․ Mashed sweet potatoes and ground chicken are used as the filling for each nugget․ Coating the nuggets with seasoned flour and cornstarch provides a crisp texture․ One pound of chicken will make approximately 24 nuggets․

Sweet Potato Chicken Nuggets with Crisp Seasoned Flour Coating

Mix cooked‚ peeled sweet potato puree with chicken and other seasonings‚ such as salt‚ pepper‚ paprika‚ garlic powder‚ onion powder‚ and dried parsley․ Season the flour and cornstarch coating with the same seasonings as the sweet potato and chicken mixture so the coating matches the filling․ Cold‚ wet hands can make the chicken nuggets easier to shape in tablespoon-size pieces to coat․

The nuggets should be well coated with flour․ Place them on a nonstick foil-lined baking sheet and shake off excess flour․ Spritz with oil before baking at 400 degrees F to help the nuggets brown․ Flip the nuggets halfway through the cooking process to brown evenly․ The most common issue with this recipe is forgetting to wet your hands when forming the nuggets․ This can make it harder to form the nuggets․

Serve hot nuggets with homemade sweet and sour sauce or ketchup for dipping․ The recipe yields 24 nuggets in six four-nugget servings․ The baking sheet works well to serve a family meal or larger appetizer portion․

Why you'll love this recipe

Fits a 35-minute food preparation time with 20 minutes of nugget baking time and 15 minutes of nugget preparation and shaping time․
Uses 1 pound of ground chicken to produce 24 nuggets for cooking one meal for a large family instead of making multiple small batches in multiple pans․
Prevents mess if lining a baking sheet with parchment and using two bowls․ Cold water helps prevent sticking between ingredients and between ingredients and the baking sheet․
Contains common kitchen spices in the filling and breading mixtures․ The chicken and breading are both tasty․
Prevents deep-frying by baking nuggets that are coated and baked at 400F with a spray oil coating to create a crispy outside and tender inside․
Works well for other meals because sweet potato chicken nuggets can be frozen for later consumption․

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or spray it with oil.

Mash the cooked sweet potato with a fork in a large bowl until mostly smooth.

Add the ground chicken, salt, ground pepper, paprika, garlic powder, onion powder, and dried parsley to the mashed sweet potato, and mix well.

Combine the all-purpose flour, cornstarch, salt, ground pepper, garlic powder, onion powder, and paprika in another bowl, and mix well.

Dip your hands into the bowl of cold water.

With wet hands, take about one rounded tablespoon of the chicken mixture and form it into a nugget.

Dredge the nugget in the flour mixture, gently shake off the excess flour, and place it on the baking sheet.

Repeat shaping and dredging until all the nuggets are formed.

Spray the tops of the nuggets with oil spray.

Bake at 400F for 20 minutes, or until the chicken is fully cooked, flipping the nuggets about halfway through.

Serve warm with a dip of your choice.

FAQ

Yes‚ the recipe suggests microwaving a whole sweet potato with a hole in it for 5 to 7 minutes as a time-saving measure․ Let the potato cool before peeling and mashing it․ Checking that the sweet potato is completely cooked ensures that it can be properly combined with other ingredients․ A medium sweet potato yields 1․5 cups of mashed sweet potato‚ though the recipe says you can adjust slightly․

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Dinner Chicken American Quick Meals Baking

Sweet Potato Chicken Nuggets with Crisp Seasoned Flour Coating

Name: Sweet Potato Chicken Nuggets with Crisp Seasoned Flour Coating
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 nuggets
Ingredients: 1 medium sweet potato (cooked and peeled); 1 lb ground chicken; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon dried parsley; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon salt (or more to taste); 1 teaspoon ground pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; cold water (1 bowl); oil spray

By Lucas MorganOct 6, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Jump to recipe

Why you'll love this recipe

Fits a 35-minute food preparation time with 20 minutes of nugget baking time and 15 minutes of nugget preparation and shaping time․
Uses 1 pound of ground chicken to produce 24 nuggets for cooking one meal for a large family instead of making multiple small batches in multiple pans․
Prevents mess if lining a baking sheet with parchment and using two bowls․ Cold water helps prevent sticking between ingredients and between ingredients and the baking sheet․
Contains common kitchen spices in the filling and breading mixtures․ The chicken and breading are both tasty․
Prevents deep-frying by baking nuggets that are coated and baked at 400F with a spray oil coating to create a crispy outside and tender inside․
Works well for other meals because sweet potato chicken nuggets can be frozen for later consumption․

Ingredients

Servings6

•1 medium sweet potato (cooked and peeled)
•1 lb ground chicken
•1 teaspoon salt
•½ teaspoon ground pepper
•1 teaspoon paprika
•½ teaspoon garlic powder
•½ teaspoon onion powder
•1 teaspoon dried parsley
•½ cup all-purpose flour
•½ cup cornstarch
•1 teaspoon salt (or more to taste)
•1 teaspoon ground pepper
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon paprika
•cold water (1 bowl)
•oil spray

Instructions

1
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or spray it with oil.
2
Mash the cooked sweet potato with a fork in a large bowl until mostly smooth.
3
Add the ground chicken, salt, ground pepper, paprika, garlic powder, onion powder, and dried parsley to the mashed sweet potato, and mix well.
4
Combine the all-purpose flour, cornstarch, salt, ground pepper, garlic powder, onion powder, and paprika in another bowl, and mix well.
5
Dip your hands into the bowl of cold water.
6
With wet hands, take about one rounded tablespoon of the chicken mixture and form it into a nugget.
7
Dredge the nugget in the flour mixture, gently shake off the excess flour, and place it on the baking sheet.
8
Repeat shaping and dredging until all the nuggets are formed.
9
Spray the tops of the nuggets with oil spray.
10
Bake at 400F for 20 minutes, or until the chicken is fully cooked, flipping the nuggets about halfway through.
11
Serve warm with a dip of your choice.