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.
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 separate shallow bowls. Place the flour and spices in one, eggs in the second (beaten), and the Panko and coconut flakes in the third.
Remove the tenders from the marinade and dip the chicken in flour. Shake off the excess.
Dip the flour coated chicken tender in the beaten eggs.
Then dip in the panko and coconut mixture and press to make sure the panko sticks to the chicken.
Place on a plate while you coat the remaining tenders.
Place the tenders in the air fryer basket, leaving space between them and keeping them in a single layer. 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.
Based on the size of your air fryer basket, you might need to cook in batches.
While cooking, mix the dipping sauce by combining the yogurt, honey, and sriracha. Serve with coconut chicken!
Notes
Air fry at 400F for 6-8 minutes or until nice and crispy.
Deep fry at 375F for 3-4 minutes on each side until nice and crispy.
Bake in the oven at 425F for 8-10 minutes or until golden brown.