Go Back
A close-up of seared Coconut Curry Chicken in a skillet, served with rice in a rich, creamy sauce with tomatoes and cilantro.

Crispy Air-Fried Coconut Chicken Tenders

These air-fried coconut chicken tenders are incredibly crispy on the outside and wonderfully juicy on the inside, infused with a subtle tropical sweetness. Perfect for a quick weeknight meal or a flavorful appetizer, especially when paired with a sweet chili dipping sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken tenders or chicken breasts cut into 1-inch strips
  • 1/2 cup buttermilk
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Breading
  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 large eggs
  • 2 tbsp milk or water
  • 1 cup unsweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1/2 tsp onion powder
  • Cooking spray or 1-2 tsp olive oil
For Serving (Optional)
  • 1/2 cup sweet chili sauce store-bought

Equipment

  • Air Fryer
  • Shallow Bowls (3)
  • Whisk
  • Tongs
  • Large Bowl

Method
 

Marinate the Chicken
  1. In a large bowl, combine the chicken tenders, buttermilk, lime juice, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
Prepare the Breading Stations
  1. Set up three shallow bowls. In the first bowl, combine the all-purpose flour, cornstarch, paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk well.
  2. In the second bowl, whisk together the eggs and milk (or water) until well combined.
  3. In the third bowl, combine the unsweetened shredded coconut, Panko breadcrumbs, and onion powder. Mix thoroughly.
Coat the Chicken
  1. Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray or a small amount of oil.
  2. Working with one chicken tender at a time, remove it from the marinade, allowing excess liquid to drip off. First, dredge the chicken in the flour mixture, ensuring it's fully coated, then shake off any excess.
  3. Next, dip the floured chicken into the egg wash, letting any excess drip off.
  4. Finally, coat the chicken generously in the coconut-Panko mixture, pressing gently to ensure the breading adheres well. Place the coated chicken on a clean plate or parchment paper.
Air Fry the Chicken
  1. Place the coated chicken tenders in a single layer in the preheated air fryer basket, making sure not to overcrowd it. You will likely need to cook in 2-3 batches. Lightly spray the tops of the chicken with cooking spray for extra crispiness.
  2. Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). The cooking time may vary slightly depending on the thickness of the chicken and your air fryer model.
  3. Remove the cooked coconut chicken tenders from the air fryer and repeat with the remaining chicken.
Serve
  1. Serve immediately with sweet chili sauce for dipping, if desired. Enjoy!

Notes

For best results, do not overcrowd the air fryer basket; cook in batches to ensure even crispiness. If you don't have buttermilk, you can make a substitute by adding 1/2 tbsp of white vinegar or lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes before using. These coconut chicken tenders are excellent served with rice, a fresh green salad, or steamed vegetables.