Air Fryer Coconut Chicken Tenders
Ingredients
1 cup buttermilk
1/4 cup Sriracha
2 pounds chicken tenders
1/2 cup all-purpose flour
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 cup panko bread crumbs
1 cup sweetened flaked coconut
Dipping Sauce:
3/4 Greek yogurt
1/4 cup honey
1/4 cup Sriracha sauce
Directions
In a large bowl combine buttermilk and Sriracha. Add chicken tenders. Make sure tenders are fully submerged in buttermilk mixture. Allow to marinade in the fridge for at least 2 hours.
Preheat oven to 425° F. Line a baking sheet with foil and top with a cooling rack.
In a medium shallow dish combine all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.
One at a time remove chicken tenders from buttermilk marinade. Shake or scrape off excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess.
Then dip in eggs. Shake off excess. Finally dip in panko mixture ensuring both sides are fully coated. Place on prepared baking sheet. Repeat with remaining tenders.
Preheat the air fryer for 5 minutes at 400. Once preheated air fry for 8 minutes, then flipping the chicken, then air frying for 8 more minutes or until the chicken reaches an internal temperature of 165 degrees F.
To make the dipping sauce:
Combine all ingredients in a small bowl. Store in the fridge until ready to use
