Description:
These air fryer coconut chicken tenders are golden, crispy, and coated with a flavorful mix of shredded coconut and breadcrumbs. Perfectly paired with sweet chili sauce, they’re a tropical twist on a classic dish.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves: 4 people
Ingredients:
- 1 lb (450g) chicken tenders
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup shredded unsweetened coconut
- ½ cup breadcrumbs (panko for extra crunch)
- 1 tsp garlic powder
- Salt and black pepper to taste
- Cooking spray
Optional Garnishes and Sides:
- Sweet chili sauce for dipping
- Lime wedges
- Fresh cilantro
Instructions:
- Prepare the Coating:
- In three shallow bowls, set up the breading station: flour in the first bowl, beaten eggs in the second, and a mixture of shredded coconut, breadcrumbs, garlic powder, salt, and black pepper in the third.
- Coat the Chicken:
- Dredge each chicken tender in flour, dip into the egg, and then coat with the coconut-breadcrumb mixture. Press gently to ensure the coating sticks.
- Preheat the Air Fryer:
- Set the air fryer to 375°F (190°C) and preheat for 3 minutes.
- Cook the Chicken:
- Place the coated chicken tenders in the air fryer basket in a single layer. Lightly spray with cooking spray.
- Cook for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crispy.
- Serve:
- Transfer to a serving plate, garnish with lime wedges and fresh cilantro, and serve with sweet chili sauce for dipping.
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 25g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
Notes:
- For a spicier option, add a pinch of cayenne pepper to the breadcrumb mixture.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Leftovers can be reheated in the air fryer for 3-4 minutes.
Enjoy these flavorful and crispy air fryer coconut chicken tenders—a tropical treat for all! 🥥✨