Happy Monday! Hope this is the beginning of an awesome week. Happy to be here sharing another great recipe. I’m excited about this Baked Spicy Chicken Nuggets and Sweet Potatoes. They are reminiscent of when I used to eat Wendy’s chicken nuggets. Those were a favorite of mine, and they were cheap haha. Grew up to not like them because they are filled with unhealthy ingredients and deep-fried. Honestly I rarely ever like deep-fried foods, I’m turned off by the taste of the oil. Look I’m not judging anyone who eats it once in a while. But I like to know exactly what’s in my foods, and I Like being able to pronounce the ingredients. This recipe is healthy, it goes in very light olive oil for mere seconds, then they are cooked in the oven. They come out tasty and crispy, with delicious sweet potatoes.
Marinade: The chicken nuggets are first marinated in nut milk and hot sauce, so its moist with a little bit of vinegar from the hot sauce. I used chicken breast so this process helps to soften up the chicken and not dry it out while it’s cooking. I also chose to make this egg-free, the coating is able to set better because if the chicken already being marinated, that liquid help the coating set.
Coating: For the coating in keeping it grain-free, Arrowroot or Tapioca can be used interchangeably. There is also Cashew Parmesan which I am obsessed with, it helps add a little crunch to the nuggets. Then there are all the spicy which gives it the spicy flavor without overpowering. The coated chicken then rests for a few minutes so the coating can stay on.
Pan-frying for a few seconds is an important step. In order to keep the coating from coming off the chicken on the baking rack, you need to pan-fry each side. This helps the coating crisp up slightly so we can cook it better in the oven. Results in a better coating.
When it comes to baking I use 2 different steps. The first is to bake to crisp the top, we flip it and set the baking rack directly on the oven rack, this will ensure that the bottom does start to get soggy. We want our nuggets crispy.
Sweet Potatoes: The reason they are baked on parchment then directly on the sheet is to not burn it in the first step. We want to try to get them done as close to the nuggets as we can. The sweet potatoes go really great garlic sriracha aioli.
I really hope you enjoy this as much as we do. This recipe is not hard to pull off, yes it requires steps but once you are able to enjoy them its worth the trouble. Cooking is an art that anyone can master :), and the more you do it, the better you get at it. Rate, comment, and tag. Thank you.