Coconut Chicken in the Air Fryer
Description
These 30-minute chicken tenders are breaded in a cornflake-coconut crust and air-fried for a lighter and tropical take on fried chicken.
Ingredients
•
2 pounds chicken tenderloins, tendons removed
•
1/2 cup tapioca starch
•
1 1/2 teaspoons jerk seasoning
•
1/2 teaspoon granulated garlic
•
1 egg
•
1 teaspoon hot sauce
•
1 cup cornflakes, finely crushed
•
1/4 cup unsweetened coconut flakes
Directions
1
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
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.
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.
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.