Homemade Chicken Nuggets with Sweet Potato Wedges

Crunchy golden nuggets of chicken breast with oven-crisp sweet potato wedges, far better than the freezer aisle.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 2 large sweet potatoes, cut into wedges
  • 3 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 500g skinless chicken breast, cut into bite-sized pieces
  • 40g plain flour, seasoned
  • 2 eggs, beaten
  • 120g dried breadcrumbs
  • 1 tsp garlic granules
  • Salt and black pepper to taste
  • Ketchup or garden peas, to serve

Method

  1. Preheat the oven to 220°C (200°C fan). Toss the wedges with 1 tbsp of oil, the paprika and salt on a large baking tray. Roast for 25 minutes, turning once.

  2. Put the flour, eggs and breadcrumbs mixed with the garlic granules and a pinch of salt in three separate shallow dishes.

  3. Coat each piece of chicken in flour, then egg, then breadcrumbs, pressing them on firmly.

  4. Heat the remaining oil in a large frying pan over a medium heat. Fry the nuggets in batches for 3 to 4 minutes on each side until golden and cooked through. Drain on kitchen paper.

  5. Serve the nuggets with the wedges and ketchup or peas.