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Air Fryer Coconut Chicken
Air Fryer Coconut Chicken
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
140 minutes
Crunchy air fryer chicken strips coated in oil-free coconut-panko crust for ultimate crispiness. Dip chicken in egg and coconut-panko mix twice for extra crunch.
Ingredients:
  • 0.5 cup canned coconut milk
  • 0.5 cup pineapple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 eggs
  • 1 cup sweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • nonstick cooking spray
Instructions:
  • In a medium bowl, whisk together coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger until well combined. Add chicken strips and toss until coated. Cover with plastic wrap and refrigerate for 2 hours or overnight.
  • Preheat the air fryer to 375°F (190°C).
  • In a bowl, beat eggs lightly. In another bowl, mix together shredded coconut, panko, salt, and pepper.
  • Take the chicken strips out of the marinade and shake off any extra. Dispose of the remaining marinade. Dip the chicken strips in beaten egg, then coat in coconut-panko mixture, repeat the process for a double coating on each strip.
  • Coat the air fryer basket with a light layer of cooking spray.
  • Arrange the breaded chicken strips in the air fryer basket, ensuring they are spaced apart; cook in batches if needed.
  • Cook the strips for a total of 10 to 12 minutes, flipping halfway through, until they are lightly browned and toasted.

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