Air-Fried Coconut-Crusted Chicken Strips

Name: Air-Fried Coconut-Crusted Chicken Strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American, Hawaiian
Ingredients: 0.5 tsp Black Pepper; 2 tbsp Brown Sugar; 1 lb Chicken Breast; 0.5 cup Coconut Milk; 1 whole Cooking Spray; 2 whole Eggs; 1 tsp Ground Ginger; 1 cup Panko; 0.5 cup Pineapple Juice; 1.5 tsp Salt; 1 tbsp Soy Sauce; 2 tsp Sriracha; 1 cup Sweetened Shredded Coconut

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American Hawaiian High-Protein 💪Halal 🕌Comfort-Food

Air-Fried Coconut-Crusted Chicken Strips deliver a crunchy panko and coconut exterior with tender, juicy chicken inside. A brief soak in coconut milk, pineapple juice, and a hint of Sriracha creates a subtly sweet, lightly spicy profile that feels tropical and bright. Ideal for weeknight dinners, game-day platters, or a fun appetizer with dipping sauces.

Prep10 mins
Cook10 mins
Serves4
DifficultyMedium

1

Put coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium bowl and whisk together. Add the chicken strips and toss to coat. Cover with plastic wrap and refrigerate for 2 hours or overnight.
2

Preheat the air fryer to 375 degrees F (190 degrees C).
3

Whisk the eggs in one bowl. In a separate bowl, mix the shredded coconut, panko, salt, and pepper.
4

Take the chicken strips out of the marinade and shake off any excess; discard the remaining marinade. Dip the chicken strips into the beaten egg, then into the coconut-panko mixture, then back into the egg, and again into the coconut-panko mixture, double-dipping and double-coating each strip.
5

Spray the air fryer basket with cooking spray.
6

Arrange the breaded chicken strips in the air fryer basket so they are not touching; work in batches if needed.
7

Cook for 6 minutes, flip the strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.