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Air Fryer Coconut Chicken Tenders 1200 x 1200
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5 from 2 votes

Air Fryer Coconut Chicken Tenders

My Air Fryer Coconut Chicken Tenders are breaded with flaked coconut and panko breadcrumbs for a really crispy crumb coating.
Prep Time15 minutes
Cook Time20 minutes
Marinade Time2 hours
Total Time2 hours 35 minutes
Course: chicken
Cuisine: American
Keyword: Air Fryer Coconut Chicken Tenders
Servings: 8
Author: Julia

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

Calories: 184kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 828mg | Potassium: 160mg | Fiber: 2g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 1mg