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Coconut chicken with creamy sauce, fresh herbs, and rice served in a skillet with lime wedges.

Crispy Coconut Chicken

Golden, crispy chicken breast pieces coated in sweet shredded coconut and crunchy panko breadcrumbs, air fried to perfection for a tropical twist on classic fried chicken.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts cut into 1-inch strips
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Coating
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 tbsp coconut milk
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 tbsp cooking oil spray

Equipment

  • Air Fryer
  • Three shallow bowls
  • Meat Thermometer
  • Cutting Board

Method
 

Prepare the Chicken
  1. Cut chicken breasts into 1-inch thick strips. Season with salt and pepper, then set aside for 10 minutes to allow seasoning to penetrate.
Set Up Coating Station
  1. Place flour in the first shallow bowl. In the second bowl, whisk together beaten eggs and coconut milk until well combined.
  2. In the third bowl, mix shredded coconut, panko breadcrumbs, garlic powder, and paprika until evenly distributed.
Coat the Chicken
  1. Dredge each chicken strip first in flour, shaking off excess. Then dip into the egg mixture, allowing excess to drip off.
  2. Finally, press the chicken into the coconut-breadcrumb mixture, ensuring all sides are well coated. Place coated pieces on a plate.
Air Fry the Chicken
  1. Preheat air fryer to 380°F (193°C). Lightly spray the air fryer basket with cooking oil.
  2. Place chicken pieces in a single layer in the air fryer basket, making sure they don't touch. Cook in batches if necessary.
  3. Air fry for 6-8 minutes, then flip each piece and spray lightly with oil. Continue cooking for 6-7 more minutes until golden brown and internal temperature reaches 165°F (74°C).
  4. Remove from air fryer and let rest for 2-3 minutes before serving. Serve immediately while hot and crispy.

Notes

For extra flavor, marinate the chicken in coconut milk for 30 minutes before coating. Store leftovers in the refrigerator for up to 3 days and reheat in the air fryer at 350°F for 2-3 minutes to restore crispiness. Serve with sweet chili sauce or honey mustard for dipping.