These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.
Ingredients
- 0.5 cups canned coconut milk
- 0.5 cups pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts , cut into strips
- 2 eggs
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- nonstick cooking spray
Instructions
-
1
Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
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2
Preheat an air fryer to 375 degrees F (190 degrees C).
-
3
Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
-
4
Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
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5
Spray the air fryer basket with cooking spray.
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6
Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
-
7
Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
Nutrition Facts
Per serving
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