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.
Just cooking them now,
They look and smell great although I’ve had them in for 30 mins and still don’t look golden brown
This is the best recipe! I added onion and garlic powder and a little paprika into the breadcrumbs and it came out great! Only yields one dozen though and I don’t think I even made them that big. So tasty though.
Hi Amy! We made these today and had a hard time rolling them into balls since the mixture was so wet/sticky. Do you have any advice for that? We made it work, but they definitely don’t look as neat as yours!
Hi- Did you make any changes? If that happens again, you can add some breadcrumbs or a little all purpose flour to the mixture to help absorb a little of the moisture.
Hi Amy! These are delicious!! My son asked for them to not be so crunchy. Could you makes these without the breadcrumbs?
Thanks!
Sure, that should be fine
i make these with regular breadcrumbs instead of panko and that makes them not crunchy 🙂 l
can I add the panko with the chicken and potato and coat it again? Also, will this burn in an air fryer? Thank you for your recipes!
Sure, you can do that. 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.
Hi! How long to bake it in the air fryer ?
This recipe is awesome, so awesome I use it to make chicken burgers for the adults and nuggets for my toddler. I don’t even like sweet potato and this is great.
Do you think russet potato would work?
It may!
do you think i could sub the sweet potato for some red lentils? i have some lentils left over from another recipe and trying to figure out what to do with it 🙂
I would recommend blending them into a jar of marinara sauce. I am not confident they would be a good option here.
My 14 month old and I love these chicken nuggets, I wish my 2.5 year old would eat them! I’m curious what the nutritional facts are for? One serving? How many nuggets? Thank you
If you make about 24 nuggets like I did, it’s 3 nuggets per serving (though remember that serving sizes are not necessarily the amount any kiddo needs, and their appetite and hunger is the best guide.) Glad the younger one enjoys them!
Can I substitute ground chicken with ground turkey?
Sure, enjoy!
only change i made was that i used some steamed broccoli too (about 1/3c and 2/3c steamed sweet potato).
DELICIOUS!!!!
Toddler loved it but MUCH more surprising is that hubby (super picky and finicky) loves it too! It was nice to be able to confidently say “eat as much as you want” bc of the clean ingredients and it being fresh made. THANKS!
Awesome!
my son loves these! i want to make more but don’t have regular sweet potato. can i make them without it? or use frozen one?
I have made this recipe many times for my son, who is 13 1/2 months old. I have used ground chicken, ground turkey, and a combination of both. My son loves these, and I also think the taste is great! I usually use half the salt. I love that this recipe doesn’t require too many ingredients. My nuggets aren’t very crispy but my son and I don’t mind at all.
This is a great recipe! You can definitely tweak and add more seasoning or change the starch/meat, I’ve added garlic powder and paprika. So so good!
I found that baked it’s not as tasty as fried so I actually fry in the frying pan because I like the taste better. Maybe I’ll try the air fryer next, the oven just seems to dry it out a bit. By the time 20 min hit the nuggets do not have any color to it. Anyways 10/10 make it, everybody will love it!