Coconut  Chicken Tenders

take 2 tapas

 {Air Fryer Recipe}

Crispy Coconut Chicken Tenders are TENDER and JUICY on the inside and CRISPY on the outside.

Coated with Panko and coconut, these tenders are delicious as an APPETIZER or a MAIN DISH. Serve with a sweet and spicy dipping sauce for even more flavor!


– buttermilk – sriracha – chicken tenders – flour – eggs – panko bread crumbs – shredded coconut – spices, salt and pepper if desired, red pepper flakes if desired. For the Dipping sauce (optional) – Greek yogurt – honey – Sriracha sauce

Mix the marinade by mixing the buttermilk and sriracha. Add the chicken tenders and place in a covered bowl or zip top bag. Store in the refrigerator fo at least 4 hours or overnight to tenderize.

Preheat the air fryer to 400F for 5 minutes. While it’s preheating, coat the chicken tenders.

Make the dredges in three shallow bowl. Flour and spices in one. Eggs in the second. Panko and coconut flakes in the third.

Spray the coated tenders with coconut oil spray if desired. Air fry for 6-8 minutes or until fully cooked and golden brown, flipping half way through.

For The Full Recipe and  detailed instructions, please see the recipe card.

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