Air Fryer Coconut Chicken

Ingredients

1 lb boneless, skinless chicken breast or tenderloins, cut into strips or chunks
½ cup all-purpose flour
2 large eggs, beaten
¾ cup shredded coconut (unsweetened or sweetened)
¾ cup panko breadcrumbs
½ tsp garlic powder
½ tsp salt
½ tsp paprika (optional)
Cooking spray or olive oil spray

Optional for serving:
Sweet chili sauce, honey mustard, or pineapple dipping sauce, fresh lime wedges.

Directions

Set up 3 bowls:

Bowl 1: flour

Bowl 2: beaten eggs

Bowl 3: mix coconut, panko, garlic powder, salt, and paprika

Dredge each chicken piece in flour, dip in egg then coat in coconut panko mix.

Press lightly to help the coating stick.

Preheat air fryer to 400°F (200°C) for 3–5 minutes.

Lightly spray the basket with oil.

Place chicken pieces in a single layer without crowding.

Lightly spray tops of chicken.

Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden brown and internal temp is 165°F (74°C).

Serve hot with dipping sauces and lime if desired.