Rating: 4.1 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

418 calories; protein 31.1g; carbohydrates 41.1g; fat 17.4g; cholesterol 157.6mg; sodium 1493.3mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
06/09/2020
I didn't have time to marinate, so I just dipped the chicken in some coconut milk, then flour, then egg, then the coco panko mixture. I added some crushed red pepper to the panko mixture. Will make again and marinate. Read More
(1)

Most helpful critical review

Rating: 2 stars
02/03/2020
All the breading and coconut came off the chicken. Chicken was dry Read More
(1)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
02/02/2020
All the breading and coconut came off the chicken. Chicken was dry Read More
(1)
Rating: 5 stars
06/09/2020
I didn't have time to marinate, so I just dipped the chicken in some coconut milk, then flour, then egg, then the coco panko mixture. I added some crushed red pepper to the panko mixture. Will make again and marinate. Read More
(1)
Rating: 5 stars
02/04/2020
Very good. Fast cookin. I make again. Read More
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Rating: 5 stars
07/19/2020
I thought it was super easy, and delicious! I didn’t have sriracha, so use Louisiana hot sauce....just enough spice for us! The only thing I changed was that I dipped chicken strips in flour, then in egg, then into coconut mixture. Love the convenience of air fryer, came out spectacular! Thanks for the recipe.. Read More
Rating: 2 stars
08/31/2020
Way too salty and I only used 1 teaspoon. I would omit salt completely if making again. I too found it a lot of work so will most likely not make it again. Read More
Rating: 4 stars
02/24/2021
Came out pretty good. I think a little shorter time would be better. Chicken was not dried out. I would make this one again. Read More
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Rating: 4 stars
07/18/2020
Delicious, but a LOT of work! My Ninja Foodi got the pieces a little darker than I would have liked. They looked a little burnt, but didn't have a burnt taste. Very tender. We served them with a sweet honey-mustard style sauce that my husband makes. Read More
Rating: 4 stars
04/10/2021
Less salt. More coconut Read More