Sweet Potato Chicken Poppers
These sweet chicken poppers are the original sweet potato chicken nuggets that the internet fell in love with! They’re gluten, dairy, and egg-free and are so simple to make!
Ingredients
- 1 lb ground chicken
- 2 cups sweet potato finely shredded
- 2 tbsp coconut oil softened
- 2 tbsp coconut flour
- 2 sprigs green onion finely chopped
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt
- ½ tsp black pepper omit for AIP
- Optional: 1 tsp paprika omit for AIP
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
- Combine all of the ingredients in a large mixing bowl and gently mix with your hands or with a silicone spatula to combine.
- Use a cookie scoop or your hand to scoop the mixture into small, round, poppers and evenly space them on the baking sheet. Slightly flatten them with your hand. They should be about one inch in diameter. You should have 20-25 poppers.
- Bake in the preheated oven for 28-30 minutes, flipping halfway through, until baked through to 165 F. If you want more of a crisp, place them under the broiler for 1-2 minutes. Remove from the oven.
- Allow to cool and serve with your favorite sauce! These are made for dipping, so pair them with guacamole, ketchup, mustard, etc!
Video
Notes
You can easily shred the sweet potato using the shredder attachment on a food processor.
Storage instructions: Store these in the fridge in glass for 3-4 days. You can then reheat in the air fryer or oven for a few minutes. These chicken poppers can be frozen for 1-2 months! Defrost them in the fridge and reheat for a few minutes in the air fryer or oven. I highly recommend using a vacuum sealer to reduce any freezer burn.
I also have to shout out a similar recipe, chicken and zucchini poppers from One Lovely Life! These are another great option if you're looking for something lower in starch.
Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 18.8g | Protein: 27.9g | Fat: 10.2g | Fiber: 3.8g