Coconut Chicken in the Air Fryer

These 30-minute chicken tenders are breaded in a cornflake-coconut crust and air-fried for a lighter and tropical take on fried chicken.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 201 Calories

Ingredients

• 1 egg
• 1 teaspoon hot sauce
• 2 pounds chicken tenderloins, tendons removed
• 1 cup cornflakes, finely crushed
• 0.25 cup unsweetened coconut flakes
• 0.5 teaspoon granulated garlic
• 0.5 cup tapioca starch
• 1.5 teaspoons jerk seasoning

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.