Coconut Chicken in the Air Fryer
Share recipe
Description
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.
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
Directions
- 1. Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- 2. 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.
- 3. 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.
- 4. 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
serving: 8 servings
calories: 201.3 kcal
carbohydrates: 8.7 g
protein: 26.5 g
saturated fat: 2.8 g
cholesterol: 92.4 mg
sodium: 156.5 mg
fiber: 0.6 g
sugar: 0.4 g
Categories