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Air Fryer Coconut Chicken

Rated as 5 out of 5 Stars
21 made it  |  0 reviews   |  1 photos
313

"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."
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Ingredients

2 h 20 m servings 418
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat an air fryer to 375 degrees F (190 degrees C).
  3. Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
  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.
  5. Spray the air fryer basket with cooking spray.
  6. Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
  7. Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

Footnotes

  • 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


Per Serving: 418 calories; 17.4 41.1 31.1 158 1493 Full nutrition

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