Air Fryer Coconut Chicken
Description
These air fryer coconut-panko crusted chicken strips are crunchy and oil-free. Chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness.
Ingredients
•
1/2 cup canned coconut milk
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1/2 cup pineapple juice
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2 tablespoons brown sugar
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1 tablespoon soy sauce
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2 teaspoons Sriracha sauce
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1 teaspoon ground ginger
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1 pound boneless skinless chicken breasts, cut into strips
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2 eggs
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1 cup sweetened shredded coconut
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1 cup panko bread crumbs
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1 1/2 teaspoons salt
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1/2 teaspoon ground black pepper
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nonstick cooking spray
Directions
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.