This Air Fryer Coconut Chicken recipe is a new and exciting way to enjoy a crispy and savory dish, with a hint of sweetness from the coconut. Made with bite-sized pieces like chicken tenders and cooked in AF in under 15 minutes, the chicken comes out juicy and tender on the inside while achieving the perfect crispiness on the outside.
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My family and I have always been huge fans of chicken, but ever since we discovered the air fryer, our love for this staple protein has reached new heights. Some of our favorites include Air Fryer Chicken Thighs, Garlic Parmesan Chicken Wings, and Homemade Chicken Nuggets in the Air Fryer. There’s nothing like the crispy, golden exterior of perfectly cooked chicken.
I was immediately intrigued when I stumbled upon the idea of air fryer coconut chicken. The combination of crispy chicken with sweet coconut flakes sounded too good to miss out on. When I served up air fryer coconut chicken to my family, it didn’t take long before my kids faces lit up with delight and they declared this dish as their new favorite. The coconut chicken is now in semi-weekly rotation in our household.
Ingredients
This dish is not only delicious but also incredibly easy to make. The combination of crispy coconut coating and tender chicken makes for a perfect meal that the whole family will love. Plus, using an air fryer means you can enjoy all the flavor without any of the guilt of deep frying.
Please refer to the recipe ingredients and nutrition information at the bottom of this post. Gather the following ingredients for the coconut chicken recipe:
Boneless, skinless chicken breasts, shredded coconut. I used unsweetened coconut flakes. The naturally sweet coconut flakes perfectly balance out the savory flavors of the chicken, creating a mouth-watering dish. All-purpose flour, egg, buttermilk (or milk/half-and-half), Panko breadcrumbs (you can use regular bread crumbs or gluten-free), salt, pepper, garlic powder, and paprika. Cut the chicken breasts into strips or nugget-sized pieces for easier cooking and serving.
How to Make Coconut Chicken in the Air Fryer
- Combine flour, pepper, and paprika in a shallow dish. Lightly beat eggs and buttermilk in a second shallow dish. Mix the shredded coconut, breadcrumbs, salt, pepper, and garlic powder in a third shallow dish to create your coating mixture. Dip each piece of chicken into the coating mixture until fully covered.
- Working one at a time, dredge chicken in flour mixture; shake off excess. Dip floured chicken in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place chicken on a plate. Lightly spray chicken with cooking spray.
- Once all of your chicken pieces are coated, preheat your air fryer to 375 degrees Fahrenheit (190 C). Place the coated chicken in a single layer in the air fryer basket. Cook for 10-12 minutes or until the chicken is golden brown and cooked through. Or until internal chicken temp reaches 165F, coconut flakes are golden brown.
- While your coconut chicken is cooking in the air fryer, you can whip up a dipping sauce. A simple sweet chili sauce or Homemade Chipotle Mayo are perfect complements to the tropical flavors of the coconut coating.
- Once your air fryer coconut chicken is done cooking, remove it from the air fryer and let it cool slightly before serving. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy this crispy and flavorful dish on its own or with some rice or salad on the side. Or whip up this creamy Avocado Cilantro Lime dressing to dip the chicken.
This air fryer coconut chicken recipe is sure to become a new favorite in your household. With its crispy coconut coating and tender juicy chicken inside, it’s a winning combination that’s hard to resist. Whether you’re looking for a quick weeknight dinner option or something special to impress guests with at your next gathering, this dish fits the bill perfectly. So dust off that air fryer and give this recipe a try – you won’t be disappointed!
Should I use Sweetened or Unsweetened Coconut Flakes?
For the best results, look for unsweetened coconut flakes that are medium and flaky. These will hold their shape in the air fryer and give your chicken a satisfying crunch.
On the other hand, sweetened coconut flakes can add a touch of sweetness to the dish and balance out any spice you may use.
I try to avoid sweetened coconut flakes, as they tend to burn quickly and can overpower the flavors of the other ingredients.
Leftovers
To store your coconut chicken, transfer it to an airtight container and refrigerate for up to 4 days. When reheating, it’s best to use the air fryer once again. Set the temperature to 350 degrees F and cook for 3-5 minutes or until heated through. No need to worry about losing any of that signature crispiness – your chicken will come out just as delicious as the first time around.
More Air Fryer Chicken Recipes You’ll Love
- Air fryer bacon-wrapped chicken breast
- Crispy Garlic Parmesan chicken wings
- Air fryer whole chicken – juicy and crispy on the outside
- Crispy BBQ Chicken Drumsticks
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Air Fryer Coconut Chicken
Ingredients
- 1 pound chicken tenders about 5 pre-cut pieces
- 1 Egg Large
- 1/2 cup All-purpose flour
- 1/4 cup Buttermilk or Half and Half, Milk
- 1/2 teaspoon salt and pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup Coconut flakes I used Unsweetened Coconut flakes
- 1/2 cup Panko breadcrumbs Or regular breadcrumbs
- Spray oil
Instructions
- Combine flour, pepper, and paprika in a shallow dish. Lightly beat eggs and buttermilk in a second shallow dish. Mix the shredded coconut, breadcrumbs, salt, pepper, and garlic powder in a third shallow dish to create your coating mixture.
- Working one at a time, dredge chicken in flour mixture; shake off excess. Dip floured chicken in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place chicken on a plate. Lightly spray chicken with cooking spray.
- Once all of your chicken pieces are coated, preheat your air fryer to 375 degrees Fahrenheit (190 C). Place the coated chicken in a single layer in the air fryer basket. Cook for 10-12 minutes or until the chicken is golden brown and cooked through. Or until internal chicken temp reaches 165F, coconut flakes are golden brown.
- While your coconut chicken is cooking in the air fryer, you can whip up a dipping sauce. A simple sweet chili sauce or Homemade Chipotle Mayo are perfect complements to the tropical flavors of the coconut coating.
- Once your air fryer coconut chicken is done cooking, remove it from the air fryer and let it cool slightly before serving. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy this crispy and flavorful dish on its own or with some rice or salad on the side. Or whip up this creamy Avocado Cilantro Lime dressing to dip the chicken.
We loved the coconut shrimp. Going to give this coconut chicken a try. Looks delicious. Thank you
Can you use whole chicken breasts or should I cut them into strips?
Hello.
I found it easier to cut the chicken breast into smaller pieces, this way it cooks faster without burning the coconut flakes. Please feel free to try the whole chicken breast
Please let me know how it turns out.
Do you know the nutritional information for
This recipe?
Very tasty! Will definitely make it again. I used sweetened coconut & it turned out great.
But…There’s no place in the ingredients that says how much flour to use. As a matter of fact, there’s no flour listed at all until you get to the directions.
Hi Ellen. I apologize for the inconvenience. I used 1/2 cup of flour. Thank you for letting me know. I fixed the recipe. I’m glad you liked it.
Can I use coconut Panko, instead of Panko and then coconut flakes separately?
Absolutely! Even better 😋