Coconut Chicken In The Air Fryer Recipes

AIR FRYER COCONUT CHICKEN

Air Fryer Coconut Chicken image

These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup canned coconut milk
½ 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 ½ teaspoons salt
½ teaspoon ground black pepper
nonstick cooking spray

Steps:

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.
Preheat an air fryer to 375 degrees F (190 degrees C).
Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
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.
Spray the air fryer basket with cooking spray.
Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.1 g, Cholesterol 157.6 mg, Fat 17.4 g, Fiber 2.5 g, Protein 31.1 g, SaturatedFat 12 g, Sodium 1493.3 mg, Sugar 16.8 g

COCONUT CHICKEN IN THE AIR FRYER

Coconut Chicken in the Air Fryer image

Give your taste buds a trip to the tropics with these coconut chicken tenders. I buy my spices from the Savory Spice Shop® to ensure quality flavors.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds chicken tenderloins, tendons removed
½ cup tapioca starch
1 ½ teaspoons jerk seasoning
½ teaspoon granulated garlic
1 egg
1 teaspoon hot sauce
1 cup cornflakes, finely crushed
¼ cup unsweetened coconut flakes

Steps:

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

Nutrition Facts : Calories 201.3 calories, Carbohydrate 8.7 g, Cholesterol 92.4 mg, Fat 6.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 156.5 mg, Sugar 0.4 g

CRISPY COCONUT CHICKEN

Crispy Coconut Chicken image

Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!

Provided by Janelle

Categories Main Dish

Time 30m

Number Of Ingredients 8

Ingredients

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Steps:

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture.
Then dip into eggs and cover well.
Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate.
Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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