The whole family will love these oh so crispy coconut chicken tenders in the air fryer. You won’t believe they’re not deep fried!
ALWAYS Crispy Coconut Chicken Tenders
You’re going to absolutely love these ALWAYS crispy coconut chicken tenders that bake in 10-11 minutes in the air fryer. We’re using unsweetened shredded coconut and a short list of delicious spices and breadcrumbs for the ultimate coconut chicken tenders.
- High Protein: per serving these coconut chicken tenders have 43g protein and.
- So Crispy: the whole goal with chicken tenders is to get them nice and crispy. The air fryer is by far the best way to do so.
- Kid-Friendly: kids obsessed with chicken fingers? They won’t even know these weren’t from a restaurant or store-bought.
Featured Ingredients
- Boneless skinless chicken breasts: you’ll cut these into tenders, so feel free to use the same amount of boneless skinless chicken tenders.
- Unsweetened shredded coconut: we would not recommend using sweetened coconut as it may burn in the air fryer.
- Seasonings: We’re using a combination of garlic powder, breadcrumbs, chili powder and salt.
- Eggs: The eggs are used as an egg wash to ensure your coconut chicken tenders are completely covered in delicious shredded coconut and spices and crisped to perfection.
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How to Make Coconut Chicken Tenders
Preheat the air fryer to 380ºF and drizzle 2 teaspoons of coconut oil into the air fryer or spray with coconut oil cooking spray.
Slice the chicken breasts into 2-inch wide by 4-inch long strips.
Combine dry breading ingredients by adding the coconut, garlic powder, breadcrumbs, chili powder, and salt to a medium bowl and mix until combined.
Whisk egg wash by adding 2 large eggs to a separate bowl and whisking.
Dredge the chicken strips through the egg mixture and then dredge the chicken strips in the coconut mixture, making sure the strips are fully coated.
Place the chicken strips into the air fryer basket, making sure they are not overlapping or overcrowded. You will have to cook these chicken strips in two or three batches depending on the size of your air fryer.
Drizzle the chicken with 1-2 teaspoons of melted coconut oil. Then, air fry the chicken strips for 6 minutes, flip, and cook for an additional 5 minutes or until the internal temperature reaches 165ºF.
Remove the chicken from the air fryer and repeat until all the chicken strips are cooked. Serve with any of your favorite sauces below.
- Creamy Ranch Dressing
- Healthy Greek Yogurt Dressing
- Greek Yogurt Blue Cheese Dressing
- Honey Mustard Dipping Sauce
- BBQ Sauce
Top Tips for Coconut Chicken Tenders
How do you make coconut chicken tenders crispy?Make them in the air fryer! This recipe for coconut chicken tenders is made quickly and easily (and always crispy!) in the air fryer.
Can you put raw chicken in an air fryer?Yes! And that’s exactly how you’ll cook these crispy coconut chicken tenders.
How long do chicken tenders take in the air fryer?These coconut chicken tenders take 10-11 minutes in the air fryer when cooked at 380°F.
Let the coconut chicken tenders cool completely. Then, transfer into an airtight container. Store in the fridge for up to 3-5 days.
To freeze these coconut chicken tenders, remove them from the air fryer and let them cool completely. Then, transfer them into a freezer-safe, airtight container. Remove as much air as possible and seal. Freeze for up to 3 months.
More of our Favorite…
Air Fryer Chicken Recipes
- Air Fryer Chicken Breast
- Air Fryer Chicken Nuggets
- Air Fryer Chicken Tenders
- Air Fryer Chicken Parmesan
- Air Fryer Chicken Wings
- Air Fryer Chicken Thighs
- Air Fryer Honey Sesame Chicken
- 1.5 lbs. boneless skinless chicken breasts ~3 chicken breasts
- 1 cup unsweetened shredded coconut
- 1 tablespoon garlic powder
- ½ cup plain breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons melted coconut oil separated
- Preheat the air fryer to 380ºF and drizzle 2 teaspoons of coconut oil into the air fryer or spray with coconut oil cooking spray.
- Slice the chicken breasts into 2-inch wide by 4-inch long strips. Set aside.
- Add the coconut, garlic powder, breadcrumbs, chili powder, and salt to a medium bowl and mix until combined.
- In a separate bowl add 2 large eggs to a bowl and whisk.
- Dredge the chicken strips through the egg mixture and then dredge the chicken strips in the coconut mixture, making sure the strips are fully coated.
- Place the chicken strips into the air fryer basket, making sure they are not overlapping or overcrowded. You will have to cook these chicken strips in two or three batches depending on the size of your air fryer.
- Drizzle the chicken with 1-2 teaspoons of melted coconut oil. Then, air fry the chicken strips for 6 minutes, flip, and cook for an additional 5 minutes or until the internal temperature reaches 165ºF.
- Remove the chicken from the air fryer and repeat until all the chicken strips are cooked.
- Serve with your favorite sauces
- We do not recommend using sweetened coconut.
- Everybody’s air fryer is different, so monitor your chicken while it is cooking to be sure it doesn’t overcook.
