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My Air Fryer Coconut Chicken Tenders are breaded with flaked coconut and panko breadcrumbs for a really crispy crumb coating. Not only do they taste great but they are easy to prepare and quick to bake too.
When I make chicken tenders in my house they are gone in no time.
I often like to mix up our chicken dinners with today’s Air Fryer Coconut Chicken Tenders, Air Fryer Chicken Tenders or these Pretzel Chicken Tenders and my kids love them. If you don’t have an air fryer check out my Chicken Tenders in the Oven or these Coconut Chicken Tenders that can be baked in the oven.
These coconut chicken tenders use coconut mixed with panko breadcrumbs. This coating gives the chicken strips a nice crunchy texture. These chicken tenders are full of flavor and are a hit with children and adults alike. Everyone in my family loves the simple dipping sauce I serve alongside.
The dipping sauce for coconut chicken tenders has the perfect flavor balance: sourness from the Greek yogurt; sweetness from the honey; and a nice hit of chili spice from the Sriracha sauce.
Recipe Ingredients You’ll Need:
Please see the recipe card below for exact ingredient amounts and instructions.
- Chicken Tenders: Chicken tenderloins are the small strips of meat that are attached to the underside of each chicken breast. However, if you can’t find any you could substitute with chicken breast, cut into similar sized strips. Or even use some skinless and boneless chicken thighs.
- Buttermilk: When marinating chicken buttermilk is a great ingredient to use. It not only flavors the chicken but it also tenderizes the chicken, helping to keep the meat moist when cooked. If you don’t have buttermilk try one of these substitutes.
- Sriracha Sauce: Sriracha sauce is a chili sauce that is flavored with garlic and chili. It is a great tasting sauce that balances out the sweet, sour and spicy flavors.
- Spices: Garlic powder and paprika add great flavor to the crumb coating, but you can substitute with other spices or herbs that your family enjoy.
- Panko Breadcrumbs: Panko breadcrumbs have a great texture and crunch. However, you can use regular dried breadcrumbs if that’s what you have in your store. Following a gluten free diet, no problem use gluten free breadcrumbs instead.
- Flaked Coconut: I like to use sweetened flaked coconut for flavor.
How to Make Air Fryer Coconut Chicken Tenders:
Step 1: Marinate the Chicken Tenders: Place the buttermilk and Sriracha into a large bowl and whisk to combine.
Now add the chicken tenders and ensure they are fully submerged in the buttermilk mixture. Set aside in the fridge to marinate for at least 2 hours.
Step 2: Prepare the Crumb Coating: Prepare 3 shallow bowls ready for coating the chicken.
In the first bowl combine all-purpose flour, garlic powder, paprika, salt and pepper. Next whisk together eggs. In the final bowl combine the panko bread crumbs and coconut.
Step 3: Coat the Chicken: Remove the chicken tenders from the buttermilk, one at a time, and shake off any excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess. Then dip into the beaten egg.
Step 4: Shake off excess: Finally dip in panko and coconut mixture ensuring both sides are fully coated.
Step 5: Air Fry the Chicken: Then place the tenders in an even layer in your air fryer.
To avoid overcrowding, you may need to cook in multiple batches. Air fry at 400*F for 8 minutes, flip the tenders over, then cook 8 minutes more until crispy. Place on prepared baking sheet and repeat with remaining tenders.
To Bake the Chicken Tenders:
Preheat the oven to 425F.
Line a baking sheet with foil and top with a wire cooling rack. Place the baking sheet into the hot oven.
Bake for 8 minutes, carefully flip each tender, then bake 8-10 minutes more until golden brown and cooked through. Serve immediately.
How to Pan Fry these Coconut Chicken Strips:
- If you prefer to pan fry these coconut chicken strips, simply warm a little olive oil in a skillet over a medium heat.
- Add the tenders to the skillet, taking care not to overcrowd the pan. Cook for 5 minutes on each side until golden brown and cooked through.
- Remove from the pan and drain on some paper towels before serving.
Best Dipping Sauces
- Honey Mustard Sauce – Sweet and tangy
- BBQ Sauce – Smoky and classic
- Ranch Dressing – Cool and creamy
- Creamy Dill Sauce – Herbaceous and fresh
- Tahini Yogurt Dressing– Garlic yogurt Mediterranean dip
Recipe FAQ
I like to marinate the chicken tenders for at least 4 hours. However, if you can make it a day ahead and leave the chicken to marinate overnight you will really intensify the flavors and tenderize the chicken.
When coating the chicken in the crumb mixture it is much easier to work with one dry hand and one wet hand. I use one hand to remove the chicken from the marinade and dipping the tenders into the egg. I keep the second hand dry for dipping the chicken into the flour and coconut/panko mixture.
Shaking off excess coating, particularly the wet buttermilk and eggs, stops the flour and also the coconut/panko mixture from clumping together. You want a light coating so that it will crisp up in the oven and not become soggy. You also don’t want to cram the chicken tenders on the baking sheet. Leave plenty of space between each piece of chicken so that it will bake to golden.
More Air Fryer Recipes
Vegetarian
Air Fryer Twice Baked Potato
Mediterranean
Air Fryer Cauliflower
Vegetarian
Air Fryer Buffalo Cauliflower
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Air Fryer Coconut Chicken Tenders
Ingredients
- 1 cup buttermilk
- 1/4 cup Sriracha
- 2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 eggs
- 1 cup panko bread crumbs
- 1 cup sweetened flaked coconut
For the dipping sauce:
- 3/4 Greek yogurt
- 1/4 cup honey
- 1/4 cup Sriracha sauce
Instructions
- In a large bowl combine buttermilk and Sriracha. Add chicken tenders. Make sure tenders are fully submerged in buttermilk mixture. Allow to marinade in the fridge for at least 2 hours.
- Preheat oven to 425° F. Line a baking sheet with foil and top with a cooling rack.
- In a medium shallow dish combine all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.
- One at a time remove chicken tenders from buttermilk marinade. Shake or scrape off excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess.
- Then dip in eggs. Shake off excess. Finally dip in panko mixture ensuring both sides are fully coated. Place on prepared baking sheet.
- Repeat with remaining tenders.
- Preheat the air fryer for 5 minutes at 400. Once preheated air fry for 8 minutes, then flipping the chicken, then air frying for 8 more minutes or until the chicken reachers an internal tempearture of 165 degrees F.
To make the dipping sauce:
Combine all ingredients in a small bowl. Store in the fridge until ready to use
Notes
- To bake the chicken tenders: Bake for 8 minutes, carefully flip each tender, then bake 8-10 minutes more until golden brown and cooked through. Serve immediately.
- If you don’t have buttermilk try a substitute here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe for Air Fryer Coconut Chicken Tenders in my new Microwave/Air Fryer. The recipe was easy to follow and came out delicious. I will make this recipe again.
Thanks
I am so glad you liked it!