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This air fryer coconut chicken recipe makes a crispy, juicy chicken, that has been coated in fresh coconut, breadcrumbs, and flavorful seasonings.
Easy Air Fryer Coconut Chicken Recipe
This simple recipes just needs a few ingredients, and then the chicken is so tender on the inside, while the coconut and breadcrumbs makes the outside nice and crispy.
Not only is this recipe easy to make in the air fryer, it can easily be customized. I use chicken strips for appetizers that are perfect for dipping in sauces. Or for a main course, I use larger pieces of chicken.
No matter how you make them, these crispy coconut chicken tenders are going to be a favorite meal for kids and adults in your family.
For more fun chicken dinners, you will love this Air Fryer Stir Fry or Air Fryer Dorito Chicken. Looking for more? Check out this article where we share our favorite top 50 air fryer chicken recipes.
Ingredients You Need
- chicken (cut into strips)- the base of this dish, provides the protein while providing the tender contrast with the crispness from the coconut.
- coconut flour- helps the coconut and seasonings stick to the chicken while adding an additional tiny hint of coconut flavor to the chicken.
- eggs-helps the coconut and breadcrumbs stick to the chicken.
- smoked paprika- adds a slightly smoky flavor to the chicken.
- kosher salt- adds flavor and also enhances the other seasonings of the chicken.
- ground black pepper- enhances the flavors, and also adds a touch of heat.
- unsweetened flaked coconut-or shredded coconut, like Bob’s Red Mill– adds a sweet crunch
- breadcrumbs-Italian breadcrumbs or Panko- gives the chicken an additional crunch along with the coconut
I make this recipe in a Cosori air fryer. So, depending on your air fryer size and wattage, cooking times may vary by a few minutes.
How to make Coconut Chicken in Air Fryer
Step 1: Pat chicken dry with paper towel, then cut chicken into strips or cubes.
Step 2: Beat the eggs in a shallow bowl and set aside.
Step 3: In a second shallow or small bowl, combine the coconut flour mixture, paprika, salt and pepper. Then in a third bowl add the coconut flakes and panko breadcrumbs.
Step 4: Dredge each piece of chicken into coconut flour mixture, then dip into the egg mixture, and lastly, into the coconut and panko breadcrumbs. Completely cover entire surface of chicken for extra crunchy texture. And gently shake off any excess coconut so they will cook evenly, and the coconut flakes won’t burn.
Step 5: Prepare air fryer basket with non- stick cooking spray or air fryer parchment paper. Place the coconut chicken in a single layer into the air fryer basket.
Step 6: Air fry at 380 degrees F for 12-14 minutes until golden brown and crispy. Flip chicken halfway through cooking time.
Note: Cooking times may need to be adjusted by a few minutes depending on the thickness of chicken pieces. Using a meat thermometer to confirm chicken has internal temperature of 165 degrees F, is the best way to ensure chicken is done cooking.
Tips for Making Coconut Chicken
- Use Fresh Coconut Flakes: For less sweet chicken, you can use unsweetened shredded coconut.
- Double Coating for Extra Crunch: If you want an extra crunch coating, double dip the chicken into the coconut mixture. Panko breadcrumbs can also add an extra crunch.
- Prevent Sticking: Spray the air fryer basket and the breaded chicken with cooking spray or lightly brush with coconut oil or olive oil to keep the coating intact and crispy.
- Work in Batches: Avoid overcrowding the air fryer basket. Cook the chicken in a single layer to ensure even crisping. Overlapping chicken can cause some pieces to be undercooked.
- Check for Doneness: Use a meat thermometer to confirm the chicken reaches an internal temperature of 165 degrees F.
Air Fryer Coconut Chicken Variations
- Spicy Coconut Chicken: For a spicier coconut chicken, add a pinch of cayenne pepper or chili powder to the breadcrumb mixture.
- Try Different Seasonings: Change up the flavors of the chicken by simply adding different spices. For a fresher flavor, add a pinch of ground ginger to the coating, and for a more savory flavor, add garlic powder or onion powder.
FAQ’S
How do I store leftover coconut chicken?
If you have leftovers, let the chicken cool first. Then store in an airtight container in your refrigerator for 3-4 days. You can also store in the freezer for 4-6 months.
Are there other breading mixtures I can use for coating chicken?
When you want to try a different flavor, use Italian, plain, or homemade breadcrumbs. Another great option for a crunchy coating is crushed Pork rinds.
More Air Fryer Chicken Recipes
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Air Fryer Orange Chicken
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BBQ Chicken in Air Fryer
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Air Fryer Chicken Breast
Appetizers
Air Fryer Bacon Wrapped Chicken Bites
Air Fryer Recipes
Air Fryer Chicken Wings
Appetizers
Naked Air Fryer Chicken Tenders
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Air Fryer Coconut Chicken
Equipment
- 1 Air Fryer
Ingredients
- 1 pound chicken, cut into strips or cubes
- 3 large eggs, whisked
- 1/2 cup coconut flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups unsweetened coconut flakes, or shredded coconut
- 1 cup panko breadcrumbs
Instructions
- Pat chicken dry with paper towel, then cut chicken into strips or cubes.
- Beat the eggs in a shallow bowl and set aside.
- In a second shallow or small bowl combine the coconut flour mixture, paprika, salt and pepper and in a third bowl mix the coconut flakes with panko breadcrumbs.
- Dredge each piece of chicken into coconut flour mixture, then dip into the egg mixture and lastly into the coconut and panko.
- Completely cover entire surface of chicken for extra crunchy texture. And gently shake off any excess coconut so they will cook evenly, and coconut flakes won't burn.
- Prepare air fryer basket with non- stick cooking spray or air fryer parchment paper.
- Place the coconut chicken in a single layer into air fryer basket and cook for 12-14 minutes at 380 degrees Fahrenheit. Flip halfway through cooking time.
- Remove when golden brown and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good recipe. I used potato starch instead of coconut flour and it still worked well. Served with a sweet chili dipping sauce and it was gone quickly.
So glad you liked it!