Give your taste buds a trip to the tropics with these coconut chicken tenders. I buy my spices from the Savory Spice Shop® to ensure quality flavors.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dry Mix:
Egg Wash:
Crust:

Directions

Instructions Checklist
  • Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.

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  • Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.

  • Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.

  • Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

Cook's Note:

If desired, you can cut the tenders into nugget sizes before breading if they're too big.

Nutrition Facts

201 calories; protein 26.5g; carbohydrates 8.7g; fat 6.1g; cholesterol 92.4mg; sodium 156.5mg. Full Nutrition
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