Better-For-You Chicken Nuggets and Sweet Potato Fries

Chef Gerard Viverito

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Makes servings

Chicken Nuggets
12 boneless skin chicken tenderloins (about 2 packages)

3 cups panko bread crumbs

1 cup freshly grated parmesan cheese

1 1/2 cups all purpose flour

3 eggs, beaten

Malaysian Red Palm Oil for pan frying

Baked Sweet Potato Fries
Malaysian Red Palm Oil, for coating

5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide strips

If chicken nuggets and french fries are a staple in your home, you’ll love serving your littles this healthier version from Chef Gerard Viverito. Don’t be surprised if this dish makes it into the dinner rotation on a weekly basis!


Chicken Nuggets
You will need 3 bowls of equal size. Fill one with flour, add eggs to second bowl and in the third bowl mix panko bread crumbs and parmesan cheese.

1. Toss the chicken tenderloin with flour until completely coated, shake off excess, then dip in egg on both sides and cover with panko, using your fingers to make sure every part of chicken is covered.

2. Set aside and repeat with each piece of chicken until all are coated.

3. Heat a large skillet to med-high heat and add oil, covering a majority of the bottom of the pan and making sure it will come ½ way up the side of your pieces for even cooking.

4. Pre-heat oven to 350° F and line a baking sheet with parchment paper.

5. Pan fry breaded chicken for about 1-2 minutes on each side or until golden brown. (Chicken will be raw in the middle)

6. Transfer chicken to parchment lined baking sheet. Bake the tenders for 20-25 minutes, or until done.

7. Alternately, put on sheet pan with oven fries for the last 10 minutes of cooking at their set temperature.

Baked Sweet Potato Fries
1. Preheat oven to 450° F.

2. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt and pepper.

3. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

4. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.