These homemade Chicken Nuggets (with sweet potato!) are an easy toddler dinner that parents will enjoy, too. They’re packed with nutrition and have a veggie right in the mix!
Homemade Chicken Nuggets
I know many kids love chicken nuggets, and they are a great option for easy meals that are filled with nutrients, including protein. And this homemade version also has sweet potato, for more flavor and nutrition.
If you start with ground chicken, rather than breast or thigh meat, you can get right to the mixing and shaping the nuggets, without any grinding or chopping of meat required. It’s such an easy method to make a favorite toddler chicken recipe for kids.
Since the last thing you need is a fussy recipe that requires frying or standing by the stove, this homemade chicken nugget recipe is simply baked in the oven. I like to bake my chicken nuggets on a parchment paper-lined baking sheet (or do them in an air fryer) so the cleanup is easy, too.
We like these for an iron-rich food for kids or toddler dinners with a simple veggie and carbohydrate like rice or pasta for kids. My kids like these most when dipped in ketchup. We’ve also put them into tacos! (You can find my more classic baked chicken nuggets to try, too.)
Table of Contents
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Ingredients You Need
The beauty of this homemade Chicken Nuggget recipe is that it has only a few simple ingredients including the following items.
- Ground chicken: This is lean and mellow in flavor, which is a nice complement to the rest of the ingredients.
- Sweet potato: You’ll want to use fully cooked homemade mashed sweet potato or canned or jarred sweet potato puree.
- Bread crumbs: Plain or Italian-flavor both work, so use the one you prefer.
- Salt: This helps to even out the flavors. If you want to skip it for a baby, feel free.
- Onion powder: This is optional for additional flavor.
Ingredient Substitutions
- Gluten-free: To make these healthy chicken nuggets gluten-free, try these gluten-free bread crumbs from Ian’s.
- This recipe is egg-free, dairy-free, and nut-free, and it can be easily made gluten-free, so it’s a great dinner idea for kids with food allergies.
- You can use panko or regular-style bread crumbs.
- You could use Mashed Butternut Squash in place of the sweet potato if that’s what you have on hand.
Step-by-Step Instructions
Here’s how a look at the process involved in making this homemade chicken nugget recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.
- Cook your sweet potato ahead of time. You can do this a few days ahead and store it in an airtight container in the fridge or the morning you plan to make these. Mash the cooled potato.
- Add the potato to a bowl with the ground chicken and salt. Add onion powder if using.
- Form into small balls, flatten slightly, and coat in bread crumbs.
- Place onto a parchment-lined baking sheet and bake.
TIP: The batter is slightly sticky, so you’ll want to wash your hands well once you have the nuggets formed!
How to Cook Sweet Potato
For the sweet potato, which adds moisture as well as vitamin A and fiber, you can either roast ahead of time, steam cubes, or use a slow cooker.
- To cook it quickly in the microwave: Simply peel, cube, and place it into a bowl of water. Microwave for 3-4 minutes or until soft. Drain and set aside.
- To make easy roasted Sweet Potato Baby Food: Poke the potato with a knife, place onto a foil-lined baking dish, and bake for 45-60 minutes at 400 degrees F or until soft.
- Here’s how to make mashed Crockpot Sweet Potatoes.
Frequently Asked Questions
You can use plain bread crumbs or panko style, depending on what you have and what flavor you prefer. Panko style, which are slightly bigger pieces than traditional bread crumbs, tend to be a little crispier—which is great for older kiddos. Younger toddlers and babies may be able to handle the texture of regular bread crumbs better at first.
Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
Yes, they come out a little crispier and cook a little faster.
Serving Suggestions
You can really pair this homemade chicken nugget recipe with anything you and your toddlers like, though we tend to keep it simple with a side of rice and veggies, or rolls and fruit.
Feel free to keep it super basic and just balance it with other food groups—since the nuggets cover protein, you can add dairy, carbohydrates, and produce to round things out.
How to Store and Reheat
Store any leftover homemade chicken nuggets in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degrees-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
Best Tips for Success
- Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
- Use gluten-free bread crumbs if needed.
- Plan to prepare the sweet potato ahead of time so it has a chance to cool.
- Using this crock pot sweet potato method is super easy, though you can also roast it or steam it in the microwave.
- You can omit the salt if making these for a baby.
- Serve with ketchup or another favorite dip.
- Pair with Spinach Pasta Sauce, Roasted Carrot “Fries”, or Cheesy Rice.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Homemade Chicken Nuggets (with Sweet Potato)
Ingredients
- 1 pound ground chicken
- 1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
- ½ teaspoon salt
- ¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
- ½ cup regular or panko-style bread crumbs (plain or Italian-flavor)
Instructions
- Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
- Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
- Flatten slightly (or form into tot-shapes) and place on a parchment-lined baking sheet. Optional: Spray or brush lightly with olive oil.
- Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
- Remove from oven, let cool for a minute or two and serve warm.
- (To cook in an air fryer, place onto a greased tray or basket and cook for 10-12 minutes at 400 degrees F. I don't turn over in the middle of cooking.)
Equipment
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degree-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
- You can also freeze fully cooked and cooled nuggets in a freezer bag with as much air removed as possible for up to 6 months. Heat the same as above.
- *To roast a medium sweet potato, wash and poke with a paring knife. (The holes will let steam escape.) Place on a foil-lined baking sheet or pan and bake for 45-60 minutes at 400 degrees F. Remove from oven, let cool, and store in an airtight container for up to 5 days.
- *To steam a medium sweet potato, remove the skin with a vegetable peeler and dice the flesh. Place into a steamer basket in a pot filled with a few inches of water. Cover, bring water to a simmer, and cook for 6-8 minutes or until sweet potato is soft. Let cool before storing or using.
- Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
- Use gluten-free bread crumbs if needed.
- Plan to prepare the sweet potato ahead of time so it has a chance to cool.
- You can omit the salt if making these for a baby.
Nutrition
This post was first published March 2018.
Even picky eaters approved very 🤤 yummy and easy dinner!!Thank you for the recipe 😊
Really delicious! The whole family enjoyed them!
I’ve made this recipe a ton, a family favorite. This time, I had forgotten to roast sweet potato ahead of time so I tried substituting with canned pumpkin. It worked great!
We always have some of these in the freezer for quick meals. Thank you for such
consistently great recipes
Oh, great to know that works!
Can the breadcrumbs be replaced by blended oat?
I haven’t made them that way but it may work.
These are delicious. We make the batch and freeze most to reheat for our 13 month old. Easy and quick to have on hand for school lunches. We just thaw in the fridge overnight and they warm them at school.
I cooked about half with panko and half with plain breadcrumbs. The ones with plain breadcrumbs got DEVOURED. I suspect they look just like the frozen store bought ones. Thank you so much for a secret veggie hit!
Mine couldn’t bind together and kept falling apart. I can’t figure out what I did wrong! Any advice pls?
Did you change any of the ingredients?
My 11 month old LOVED these! I used pumpkin instead of sweet potato because it’s what I had and the pumpkin worked perfectly. Thanks for a great, healthy recipe!
These are so good! Highly recommend these.
This was a huge hit with my almost 10 month old! Using the slow cooker and air fryer method makes this so easy, even with a busy little one!
Is it ok to freeze them uncooked? If so, what would you bake them at and for how long?
I prefer to bake them fully cooked. I suppose you could freeze them raw and then bake them according to my directions, perhaps adding 2 additional minutes or so.
Delicious!!!
My daughter just started school and I needed new lunch ideas and these are great.
This is a great recipe. Very easy. I used ground turkey. Maybe this makes it a bit more time consuming but I added lightly sauted, finely chopped onion, and used buttered panko crumbs. And for the last minute or so I turned on the broiler to get a golden brown color.
Do you freeze the chicken nuggets after they’re cooked?
Or freeze the prepped meat?
Make them and cook them, then let them cool, and then freeze.
As my two year is going through the only eating 3 different things (chicken nuggets being one of those) this recipe was crucial. I was tired of feeding him the store bought nuggets and dealing with the lingering guilt of feeding him just junk. The first time I made this recipe he finished all of them in two days. This time I tripled it, so I can have some freeze and reheat. Good thing too because not even five minutes out of the oven he finished two plates full! It’s so nice knowing he’s getting some extra vitamins in there.