Air Fryer Coconut Chicken

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 418 Calories

Ingredients

• 2 eggs
• 1 teaspoon ground ginger
• 2 tablespoons brown sugar
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon soy sauce
• nonstick cooking spray
• 1 pound boneless skinless chicken breasts, cut into strips
• ½ cup pineapple juice
• 1 cup panko bread crumbs
• 2 teaspoons Sriracha sauce
• 1 cup sweetened shredded coconut
• ½ cup canned coconut milk

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

Spray the air fryer basket with cooking spray.

Step 6

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

Step 7

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