Description
These crispy coconut chicken tenders offer a tropical twist on a classic favorite, combining tender chicken with a crunchy coconut crust.
Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts (~3 chicken breasts)
- 1 cup unsweetened shredded coconut
- 1 tablespoon garlic powder
- ½ cup plain breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons melted coconut oil, separated
- Sweet and sour sauce or hot honey sauce for dipping
Instructions
- Preheat the air fryer to 380ºF and drizzle 2 teaspoons of coconut oil into the air fryer or spray with coconut oil cooking spray.
- Slice the chicken breasts into 2-inch wide by 4-inch long strips. Set aside.
- In a medium bowl, mix coconut, garlic powder, breadcrumbs, chili powder, and salt.
- In a separate bowl, whisk the eggs.
- Dredge the chicken strips in the egg mixture, then coat in the coconut mixture.
- Place the strips in the air fryer basket without overlapping. Cook in batches if necessary.
- Drizzle the chicken with 1-2 teaspoons of melted coconut oil. Air fry for 6 minutes, flip, and cook for an additional 5 minutes or until the internal temperature reaches 165ºF.
- Remove and repeat until all strips are cooked. Serve with your favorite sauces.
Notes
- For an extra crunch, you can toast the shredded coconut before using it. Serve with a side of tropical fruit salsa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 30g