Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 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

10 mins
2 hrs
2 hrs 20 mins
10 mins
4 servings


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


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.

  • 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