Description
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
- ½ cup canned coconut milk
- ½ cup 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 ½ teaspoons salt
- ½ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- 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.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Whisk eggs in a bowl. Combine shredded coconut
- panko
- salt
- and pepper in a separate bowl.
- 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.
- Spray the air fryer basket with cooking spray.
- Place breaded chicken strips in the air fryer basket
- making sure they are not touching; work in batches if necessary.
- Cook for 6 minutes
- flip strips
- and continue cooking until lightly browned and toasted
- 4 to 6 minutes more.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 4