Air Fryer Coconut Chicken Tenders

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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.

My coconut chicken tenders are healthy too as making your own crumbs coating and dipping sauce ensures that you know what’s gone into them.

Recipe Ingredients You’ll Need:

• 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.
• It works great in the marinade to flavor the chicken and also in the yogurt dipping sauce. 
• All Purpose Flour: I use all purpose flour to coat the chicken tenders. However, you could replace with gluten free flour if following a gluten free diet.
• Eggs: I use free range eggs to help get the crumb to stick to the chicken. If you have an egg allergy you can substitute egg for milk instead.
• 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.

Please see the recipe card below for exact ingredient amounts and instructions. 

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 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.

Ways to Serve These and What to Serve with Them:

• I serve my crispy coconut chicken strips with the Greek yogurt, honey and sriracha dipping sauce in the recipe below. Feel free to increase or decrease the chili hit to suit your own families palette.
• Sweet potato fries or wedges are a great side to add to the meal, as is a dressed green salad.
• You could also cut up some of your favorite veggie sticks, perfect for dipping into the yogurt sauce.
• These coconut chicken strips with panko breadcrumbs also work great in a taco.
• Add the chicken strips to a tortilla and top with some fresh tasting salsas like my Homemade Salsa or Avocado Tomatillo Salsa. Then finish with a drizzle of the spicy yogurt sauce.