Coconut Chicken in the Air Fryer recipe

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Ingredients

2 pounds chicken tenderloins, tendons removed
½ cup tapioca starch
1 ½ teaspoons jerk seasoning
½ teaspoon granulated garlic
1 egg
1 teaspoon hot sauce
1 cup cornflakes, finely crushed
¼ cup unsweetened coconut flakes

Nutrition Info

201.3 calories
carbohydrate: 8.7 g
cholesterol: 92.4 mg
fat: 6.1 g
fiber: 0.6 g
protein: 26.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 156.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.

  2. Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.

  3. Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.

  4. Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

Recipe Yield

8 servings

Recipe Note

Give your taste buds a trip to the tropics with these coconut chicken tenders. I buy my spices from the Savory Spice Shop® to ensure quality flavors.

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