Popcorn-crusted chicken nuggets with sweet potato wedges recipe
Kids will love these homemade chicken nuggets. Coat your chicken breasts with popcorn instead of breadcrumbs for extra crunch. Serve with sweet potato wedges for a fun weeknight meal. See method
- 1kg sweet potatoes, scrubbed and cut into chunky wedges
- 2 tbsp vegetable oil
- 50g plain popped popcorn
- 40g plain flour
- pinch smoked paprika
- pinch dried mixed herbs
- 2 eggs, beaten
- 650g chicken breast portions, cut into bite sized pieces
- 1 clove garlic, crushed
- 6 tbsp light mayonnaise
- 1 tsp white wine vinegar (optional)
- ½ cucumber, cut into batons
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a large bowl, toss the sweet potato wedges with 1 tbsp of the oil and plenty salt and black pepper. Spread out in a single layer in a roasting tin or across 2 baking trays. Roast for 35-40 mins until tender and browned at the edges, turning after 25 mins.
- For the chicken, blitz the popped corn quickly in a food processor or put into a zip seal bag and crush into tiny pieces. Tip into a shallow bowl, stir through ½ tbsp oil and set to one side.
- Beat the eggs in another shallow bowl and finally put the plain flour, spices and plenty of black pepper and some salt into another bowl.
- Line a baking tray with foil and brush or spray with a little oil. Dredge the chicken pieces, first in the flour, then egg and finally in the crushed popcorn. Lay the pieces of chicken well-spaced on the prepared tray.
- Once all of the chicken has been coated, gently brush or spray the tops with the rest of the oil and put into the oven to bake for 20-25 mins until golden brown and cooked through.
- While the chicken is cooking, mix together the crushed garlic, mayo, splash of vinegar and some black pepper for a dipping sauce.
- To serve, divide the sweet potato wedges and popcorn chicken between plates along with some cut cucumber. Serve the garlicky mayo dip on the side.
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