Ingredients
Scale
- 1 lb chicken breasts, cut into 1-inch strips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs (use gluten-free if desired)
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Coconut oil spray or olive oil spray
- Fresh lime wedges for serving
Instructions
- Start by setting up three shallow bowls for your dredging station. In the first bowl, whisk together the flour, garlic powder, smoked paprika, salt, and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the shredded coconut and panko breadcrumbs. Pat the chicken strips dry with paper towels to ensure the breading sticks properly. Pre-heat your air fryer to 400°F (200°C) for about 3 minutes.
- Take one chicken strip at a time and dredge it in the flour mixture, shaking off any excess. Dip the floured chicken into the egg wash, ensuring it is fully coated. Finally, press the chicken into the coconut and panko mixture, firming it down with your fingers so the coating adheres well. Repeat this process for all chicken strips and place them on a clean plate or parchment paper.
- Lightly spray the air fryer basket with oil. Place the chicken tenders in the basket in a single layer, ensuring they do not touch or overlap. This allows the air to circulate and makes them extra crispy. Spray the tops of the chicken lightly with oil. Cook at 400°F (200°C) for 6 minutes, then flip the tenders. Spray the other side lightly and cook for another 5-6 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Remove the chicken tenders from the air fryer and let them rest for 2 minutes. This helps the juices redistribute so the meat stays tender. Arrange the crispy coconut chicken on a platter and garnish with fresh lime wedges. Serve immediately with your favorite dipping sauce, such as sweet chili sauce, honey mustard, or a spicy mayo.
- Cook Time: 27 minutes