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Air Fryer Coconut Chicken Recipe

 

These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.

Prep: 10 mins
Cook: 10 mins
Additional: 2 hrs
Total: 2 hrs 20 mins
Servings: 4
Yield: 4 servings

INGREDIENTS

 

DIRECTIONS

  • Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.

  • Preheat an air fryer to 375 degrees F (190 degrees C).

  • Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.

  • Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.

  • Spray the air fryer basket with cooking spray.

  • Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.

  • Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

     

Nutrition Facts

418.3 calories; 31.1 g protein; 41.1 g carbohydrates; 157.6 mg cholesterol; 1493.3 mg sodium.
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