Air Fryer Coconut Chicken is a deliciously crunchy dish that brings a tropical flair to your dining experience. Tender chicken is coated in shredded coconut and breadcrumbs, then air-fried to achieve the ideal crispiness without the added grease of traditional frying. This recipe is perfect for a speedy weeknight meal, a delightful appetizer, or a party snack, and it is bound to become a favorite in your kitchen.
Why You’ll Love This Recipe
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Crispy & Attractive – Crunchy exterior with a juicy interior.
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Healthier Option – Prepared in the air fryer using minimal oil.
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Fast & Easy – On the table in under 25 minutes.
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Kid-Friendly – Delicious and engaging finger food.
Ingredients “Air Fryer Coconut Chicken”
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1 lb chicken tenders (or chicken breast cut into strips)
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1 cup shredded unsweetened coconut
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1 cup panko breadcrumbs
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½ cup flour
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2 eggs, beaten
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1 tsp garlic powder
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½ tsp paprika
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Salt & pepper to taste
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Cooking spray
Instructions
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Preheat your air fryer to 375°F (190°C).
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Prepare three bowls: one with seasoned flour, one filled with beaten eggs, and one containing the coconut and breadcrumb mixture.
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Place the chicken strips in a single layer in the air fryer basket and lightly spray them with cooking spray.
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Cook for 10–12 minutes, flipping halfway through until golden and crispy.
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Cook 10–12 minutes, flipping halfway, until golden and crispy.
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Serve hot with sweet chili sauce or honey mustard for dipping.
Storage & Tips “Air Fryer Coconut Chicken”
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Store leftovers in the refrigerator for up to 3 days and reheat in the air fryer for optimal crunch.
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You can freeze the uncooked, coated chicken strips and cook them directly from frozen (adding an extra 3–4 minutes).
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For a twist, swap the chicken with shrimp for a Coconuts Shrimp variation.
Air Fryer Coconut Chicken
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Air Frying
- Cuisine: Tropical
- Diet: Gluten-Free
Description
A deliciously crunchy dish with a tropical flair, Air Fryer Coconut Chicken is tender chicken coated in shredded coconut and breadcrumbs, air-fried to perfection.
Ingredients
- 1 lb chicken tenders (or chicken breast cut into strips)
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- ½ cup flour
- 2 eggs, beaten
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Cooking spray
Instructions
- Preheat your air fryer to 375°F (190°C).
- Prepare three bowls: one with seasoned flour, one filled with beaten eggs, and one containing the coconut and breadcrumb mixture.
- Place the chicken strips in a single layer in the air fryer basket and lightly spray them with cooking spray.
- Cook for 10–12 minutes, flipping halfway through until golden and crispy.
- Serve hot with sweet chili sauce or honey mustard for dipping.
Notes
Store leftovers in the refrigerator for up to 3 days and reheat in the air fryer for optimal crunch. You can freeze the uncooked, coated chicken strips and cook them directly from frozen (adding an extra 3–4 minutes). For a twist, swap the chicken with shrimp for a Coconut Shrimp variation.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
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