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
Scale
- 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