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Air Fryer Coconut Chicken Tenders

air fryer coconut chicken tenders - featured image
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Crunchy, golden, and impossibly juicy, these air fryer coconut chicken tenders are a quick and easy dinner that delivers big flavor and a crispy, sweet coating—without deep frying. Served with a homemade sweet n sour sauce, they’re a family favorite perfect for busy weeknights or parties.

Ingredients

Scale
  • 1.5 lbs (680g) chicken tenders or chicken breast cut into strips
  • Salt & black pepper, to taste
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs
  • 1 cup (65g) panko breadcrumbs
  • 1 cup (75g) unsweetened shredded coconut
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Oil spray (avocado or canola recommended)
  • Chopped cilantro or parsley (optional, for garnish)
  • Sesame seeds (optional, for garnish)
  • For the Sweet N Sour Sauce:
  • 1/2 cup (120ml) pineapple juice
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30g) ketchup
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) soy sauce (or coconut aminos for gluten-free)
  • 1 tsp cornstarch + 1 tbsp water (for slurry)

Instructions

  1. Pat chicken tenders dry with paper towels. If using chicken breasts, slice into 1-inch wide strips. Season both sides with salt and black pepper.
  2. Set up three shallow bowls: Bowl 1 – mix flour, paprika, and garlic powder; Bowl 2 – whisk eggs until smooth; Bowl 3 – combine panko breadcrumbs and shredded coconut.
  3. Dredge each chicken piece in flour (shake off excess), dip in egg, then press into coconut-panko mixture to coat well. Set coated pieces on a plate or baking sheet.
  4. Preheat air fryer to 400°F (200°C) for 3 minutes.
  5. Lightly spray air fryer basket with oil. Arrange chicken tenders in a single layer (do not overcrowd). Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C). If coconut browns too fast, reduce temp to 375°F (190°C) and add 1-2 minutes.
  6. While chicken cooks, make the sauce: In a small saucepan, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat. Mix cornstarch and water in a bowl, then whisk into sauce. Simmer 2-3 minutes, stirring, until thick and glossy. Remove from heat and adjust seasoning if needed.
  7. Let chicken tenders cool for 2-3 minutes to crisp up. Garnish with cilantro or parsley and sesame seeds if desired. Serve with sweet n sour sauce for dipping.

Notes

For gluten-free, use gluten-free flour and panko, and coconut aminos in the sauce. Press coating firmly onto chicken for best crunch. Don’t overcrowd the air fryer; cook in batches if needed. Watch coconut closely to prevent burning. Leftovers can be reheated in the air fryer to re-crisp. Sauce can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: air fryer, coconut chicken tenders, crispy chicken, easy dinner, sweet and sour sauce, kid friendly, gluten free option, dairy free, meal prep, party food

Find it online: https://bitefuljoy.com/air-fryer-coconut-chicken-tenders-recipe-easy-crispy-dinner/