The air fryer coconut chicken strips are crispy on the outside, tender on the inside, and perfect on their own or paired with your favorite dip. Oven instructions included.
Super crispy coconut chicken tenders are easy to make using an air fryer – my favorite kitchen appliance at the moment. The air fryer takes any ingredients and cooks them quickly and extra crispy – especially when coated in panko breadcrumbs.
Just try air fryer paneer or air fryer halloumi bites after this coconut chicken recipe.
You’ll love the crispy coating and the hint of coconut flavor, but I think your favorite thing will be that there is only 10-12 minutes of cooking time. Yay for quick weeknight dinners!
Dip these homemade chicken strips in your favorite dipping sauce like sweet chili sauce, honey dill sauce, or my sriracha honey sauce. Makes a great gameday appetizer!
Try air fryer teriyaki salmon next.
Ingredients
See the recipe card for exact amounts.
- chicken: I have a tray-style air fryer and it can comfortably cook two large boneless skinless chicken breasts at once, whether in cutlets or strips so that’s how I wrote this recipe. Half it or air fry in batches if using a smaller basket-style air fryer.
- flour: all-purpose flour for the breading – this helps the egg stick.
- egg: one large egg for breading – this helps the breadcrumbs stick.
- breadcrumbs: Panko breadcrumbs have a light and crisp texture, perfect for air frying.
- chipotle chili powder: this provides some depth of flavor and compliments the coconut flavor. I like spicy coconut-flavored dishes (common in Thai cuisine!). Skip it if you’re especially sensitive to heat.
- coconut: you’ll need unsweetened coconut for this recipe.
- kosher salt and black pepper for seasoning
- cooking spray: this is optional but can give the chicken a deeper golden brown appearance when air frying. Spray the chicken before adding to your air fryer tray or basket.
Note: Read your air fryer manual to see whether cooking spray can be used with your model. Opt for sprayable cooking oil over non-stick cooking sprays which can sometimes damage air fryer parts.
Substitutions
Need an egg free breading? Skip the egg and add a bit of water to the flour mixture, making a thick batter, like pancake batter. Coat each chicken strip lightly in the batter, letting the excess drip off and then coat in the breadcrumbs.
The flour will help the breadcrumbs stick. I use this technique in my crispy chicken wraps, and it’s handy when you’re out of eggs or if you have an egg allergy.
I use the 1500-watt 10Qt Instant Pot Vortex Plus Air Fryer. Your cooking times may vary slightly if using a different model but should be similar.
Instructions
Prep Tips
Set up the breading station.
You’ll need three separate shallow bowls. Add the flour to the first bowl with the chipotle chili powder, salt, and pepper.
Whisk the egg in a second bowl. Season with salt and pepper and add a few dashes of hot sauce for a spicier version.
Add the breadcrumbs and coconut to the third bowl.
Slice the chicken breast into thin strips.
- Add a piece of chicken to the flour mixture and coat well.
- Tap off the excess and and then dip the chicken into the beaten egg mixture.
- Let the excess drip off and then lay the chicken strip in the panko mixture.
- Press the panko and coconut mixture into each chicken strips and then let the excess fall off.
- Place the coated chicken in a single layer on the air fryer tray or in the air fryer basket.
- Air fry for 6 minutes and then flip the chicken. Rotate the trays if necessary. Air fry for another 4-6 minutes.
Cook until the chicken strips reach an internal temperature of 165°F (74°C) using a meat thermometer.
How to make coconut chicken in the oven
To bake the chicken in the oven instead, lay the coated chicken on a baking sheet and bake at 400℉ (200℃) for 20-24 minutes, flipping halfway. Remember to check for an internal temperature of 165°F (74°C).
Tips for making air fryer chicken
- I keep a meat thermometer in my kitchen to check for doneness. Mine has a magnet which allows me to keep it out in the open, making it super easy to grab when I need it. Mine was only $15 and well worth it.
- don’t overcrowd so the air can circulate and get crispy results. make in batches if needed.
- Flip halfway through cooking and rotate the trays (if applicable) for even cooking.
- Make breading easier by using a dry hand and a wet hand. This helps to avoid breading your fingers as well as the chicken.
- Make coconut chicken nuggets by cutting the chicken instead bite-sized shapes after cutting it into strips.
What to serve with coconut chicken
Serve this chicken on top of grain bowls or in a wrap. For dinner, serve the chicken strips with sides like spicy garlic noodles, spicy mac and cheese, or hummus pasta.
For a dipping sauce, I like honey dill sauce, honey sriracha sauce, jalapeno ranch sauce, or spicy spinach chimichurri.
Looking for more air fryer chicken recipes? Try air fryer cumin chicken or air fryer chicken katsu next.
Storage
Store leftover chicken strips in an airtight container in the fridge for 4-5 days. Reheat in the air fryer for a few minutes until just heated through.
Microwaving the leftover chicken will reheat them but the breading won’t be crispy.
FAQs
When air frying chicken strips at 400°F 200°C) they take 10-12 minutes. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Air Fryer Coconut Chicken
Equipment
- Instant Pot Vortex Plus Air Fryer or basket style air fryer
Ingredients
- 2 large boneless skinless chicken breasts cut each into 4 strips
- ¼ cup all-purpose flour
- 1 large egg
- ¼ teaspoon chipotle chili powder
- ½ teaspoon hot sauce optional
- ¼ teaspoon salt divided
- ¼ teaspoon pepper divided
- ½ cup Panko breadcrumbs
- ½ cup unsweetened shredded coconut
Instructions
- Preheat the air fryer to 400°F (200°C).
- Cut each chicken breast into about 4 long strips.
- Set the breading station: Add the egg, hot sauce (if using), and half of the salt, and pepper to one bowl. Mix well. Add the Panko breadcrumbs and coconut to a second bowl and mix well. Add the flour, chipotle chili powder, and the rest of the salt and pepper to a third bowl.
- Bread the chicken: Dip each chicken breast in the flour, then the egg, and then the breadcrumbs. Let the excess egg drip off and tap off the excess flour during breading. Use two forks, or use one hand as a dry hand and one as a wet hand to help prevent coating your fingers in breadcrumbs and flour.
- Place the breaded chicken strips on the air fryer tray or basket, leaving room between each strip. Spray with cooking oil if using.
- Air fry: Air fry the chicken strips for 10-12 minutes, flipping the chicken and rotating the trays halfway. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Oven Instructions
- To bake the chicken in the oven instead, lay the coated chicken on a baking sheet and bake at 400℉ (200℃) for 20-24 minutes, or until done, flipping halfway.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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