Air Fryer Coconut Chicken Nuggets
Ingredients
1 cup buttermilk
1/4 cup sriracha sauce
2 pounds boneless and skinless chicken breasts, cut into bite-pieces
1/2 cup all-purpose flour
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 teaspoon salt
3 eggs, beaten
1 cup Panko breadcrumbs
1 cup sweetened coconut flakes
For Dipping Sauce:
3/4 cup Greek yogurt
1/2 cup honey
1/4 cup sriracha sauce
Directions
In a mixing bowl, combine the buttermilk and sriracha sauce. Mix well. Add the chicken and place it in a covered bowl. Refrigerate for at least 4 hours.
Preheat your air fryer to 400 F (200 C) for 5 minutes. Meanwhile, prepare marinated chicken, by coating them.
Mix one bowl of flour and spices, the second bowl with beaten eggs in it, and a third with mixed breadcrumbs and coconut flakes in it. Dip the chicken in the flour mixture first, then shake off the excess. Dip costed nuggets in the beaten eggs, then in the breadcrumb mixture.
Working in batches, place chicken nuggets in a single layer in the air fryer basket. Spray with coconut oil. Fry at 400 F (200 C) for 6-8 minutes, flipping halfway through. Repeat with the remaining chicken.
Meanwhile, prepare the dipping sauce, by mixing all sauce ingredients in a mixing bowl. Serve with chicne nuggets.
