Make perfectly crispy coconut chicken bites in your air fryer with this straightforward recipe. This method achieves a crunchy exterior without deep frying.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray (non-stick)
Instructions
Place the flour, salt, pepper, and garlic powder in one shallow dish. Mix well.
Place the beaten eggs in a second shallow dish.
Combine the shredded coconut and panko breadcrumbs in a third shallow dish. Mix them together.
Dredge each chicken piece first in the flour mixture, shaking off excess.
Dip the floured chicken piece into the beaten egg, letting excess drip off.
Press the chicken piece firmly into the coconut-panko mixture to coat completely.
Lightly spray the bottom of your air fryer basket with cooking spray.
Arrange the coated chicken pieces in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary.
Lightly spray the tops of the chicken pieces with cooking spray. This helps with browning and crisping.
Air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway through the cooking time.
Check the internal temperature to ensure the chicken reaches 165°F (74°C).
Remove from the air fryer and serve immediately with your preferred dipping sauce.
Notes
For extra crispiness, chill the coated chicken pieces on a wire rack in the refrigerator for 15 minutes before air frying.
Do not skip spraying the tops of the chicken with oil; this prevents the coating from drying out and promotes a golden, crisp finish.
If your coconut mixture seems too loose, add one tablespoon of cornstarch to the coconut and panko mix.