Air Fryer Coconut Chicken
This Air Fryer Coconut Chicken recipe is a new and exciting way to enjoy a crispy and savory dish, with a hint of sweetness from the coconut. Made with bite-sized pieces like chicken tenders and cooked in AF in under 15 minutes, the chicken comes out juicy and tender on the inside while achieving the perfect crispiness on the outside.
Ingredients
- 1 pound chicken tenders about 5 pre-cut pieces
- 1 Egg Large
- 1/2 cup All-purpose flour
- 1/4 cup Buttermilk or Half and Half, Milk
- 1/2 teaspoon salt and pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup Coconut flakes I used Unsweetened Coconut flakes
- 1/2 cup Panko breadcrumbs Or regular breadcrumbs
- Spray oil
Instructions
- Combine flour, pepper, and paprika in a shallow dish. Lightly beat eggs and buttermilk in a second shallow dish. Mix the shredded coconut, breadcrumbs, salt, pepper, and garlic powder in a third shallow dish to create your coating mixture.
- Working one at a time, dredge chicken in flour mixture; shake off excess. Dip floured chicken in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place chicken on a plate. Lightly spray chicken with cooking spray.
- Once all of your chicken pieces are coated, preheat your air fryer to 375 degrees Fahrenheit (190 C). Place the coated chicken in a single layer in the air fryer basket. Cook for 10-12 minutes or until the chicken is golden brown and cooked through. Or until internal chicken temp reaches 165F, coconut flakes are golden brown.
- While your coconut chicken is cooking in the air fryer, you can whip up a dipping sauce. A simple sweet chili sauce or Homemade Chipotle Mayo are perfect complements to the tropical flavors of the coconut coating.
- Once your air fryer coconut chicken is done cooking, remove it from the air fryer and let it cool slightly before serving. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy this crispy and flavorful dish on its own or with some rice or salad on the side. Or whip up this creamy Avocado Cilantro Lime dressing to dip the chicken.
Notes
SHOULD I USE SWEETENED OR UNSWEETENED COCONUT FLAKES?
For the best results, look for unsweetened coconut flakes that are medium and flaky. These will hold their shape in the air fryer and give your chicken a satisfying crunch. On the other hand, sweetened coconut flakes can add a touch of sweetness to the dish and balance out any spice you may use. I try to avoid sweetened coconut flakes, as they tend to burn quickly and can overpower the flavors of the other ingredients.LEFTOVERS
To store your coconut chicken, transfer it to an airtight container and refrigerate for up to 4 days. When reheating, it's best to use the air fryer once again. Set the temperature to 350 degrees F and cook for 3-5 minutes or until heated through. No need to worry about losing any of that signature crispiness – your chicken will come out just as delicious as the first time around.Nutrition
Calories: 285kcalCarbohydrates: 9gProtein: 23gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 92mgSodium: 413mgPotassium: 476mgFiber: 3gSugar: 2gVitamin A: 193IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
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