Sweet Potato Chicken Nuggets Recipes

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat., Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.

Steps:

• Preheat the oven to 350 degrees.
• Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
• Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• In 2-quart saucepan, place sweet potatoes and enough water to cover. Heat to boiling; boil uncovered about 10 minutes or until tender. Drain; cool slightly. In food processor, process sweet potatoes until pureed.
• In medium bowl, beat egg and 1 cup of the sweet potato puree. (Refrigerate any remaining puree for later use.) In another bowl, mix bread crumbs and cheese. Dip chicken pieces in egg mixture, then in crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once halfway through baking time, or until coating is golden brown and chicken is no longer pink in center.

Steps:

• Preheat air fryer to 400°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining 1/2 teaspoon salt; toss with chicken. Toss chicken with potato chip mixture, pressing to coat., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and chicken is no longer pink, 3-4 minutes longer.

Steps:

• In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
• In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
• In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the bread crumbs and mix.
• Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool 5 minutes.
• Enjoy!