Air Fryer Coconut Chicken
Air Fryer Coconut Chicken is a healthier take on the classic dish, featuring tender chicken coated in a crispy, golden coconut crust. Perfect for busy weeknights, it’s gluten-free, versatile, and full of tropical flavor.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or tenders
- 1 cup unsweetened shredded coconut
- ½ cup all-purpose flour or gluten-free flour blend
- 2 large eggs beaten
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder optional
- ½ tsp paprika optional
Instructions
Prepare the Chicken:
- Trim any excess fat from the chicken. Cut into uniform bite-sized pieces or strips for even cooking.
Set Up the Breading Station:
- In a shallow dish, mix shredded coconut, salt, pepper, garlic powder, and paprika.
- Place the flour in a separate dish.
- Beat the eggs in a third dish.
Bread the Chicken:
- Pat the chicken pieces dry with paper towels.
- Dredge each piece in flour, shaking off excess.
- Dip into the beaten eggs, ensuring full coverage.
- Coat in the coconut mixture, pressing gently to adhere.
Air Fry the Chicken:
- Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
- Arrange the chicken in a single layer in the air fryer basket, ensuring pieces do not touch.
- Lightly mist with cooking spray.
- Cook for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Check for Doneness:
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Notes
- Serving Suggestions: Pair with a fresh green salad, roasted vegetables, or jasmine rice for a complete meal.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer for crispiness.
- Make Ahead: Bread the chicken in advance and refrigerate for up to 12 hours before cooking.
- Variations: Use almond flour for a keto-friendly option. Add cayenne pepper for a spicy kick.