Ingredients
Scale
- 1 lb chicken breast tenders (or breasts cut into strips)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Cooking oil spray (avocado or olive oil)
Instructions
- Set up three shallow bowls in a row to create an efficient assembly line. In the first bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the shredded coconut and Panko breadcrumbs. This setup ensures every piece of chicken gets a consistent, thick coating for maximum crunch.
- Pat the chicken tenders dry with paper towels so the coating adheres properly. Dip each piece of chicken into the flour mixture, shaking off any excess. Next, submerge it completely in the egg wash. Finally, press the chicken firmly into the coconut and Panko mixture, ensuring the coating covers all sides. Place the coated tenders on a clean plate until you are ready to cook.
- Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with oil spray. Arrange the chicken tenders in a single layer, making sure they do not touch. Lightly spray the tops of the chicken with more oil to help the coconut brown. Cook for 6 minutes, then flip the tenders. Spray the other side and cook for another 5–6 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden brown.
- Remove the tenders from the air fryer and let them rest for two minutes. This allows the juices to redistribute and the crust to fully crisp up. Serve the coconut chicken tenders warm with your favorite dipping sauce, such as sweet chili sauce, honey mustard, or a spicy mango chutney.
- Cook Time: 27 minutes