Description
Make crispy coconut chicken bites quickly in your air fryer. This recipe delivers a crunchy exterior without deep frying.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 tablespoon vegetable oil spray
Instructions
- Place the flour, salt, and pepper in a shallow dish.
- In a second shallow dish, place the beaten eggs.
- In a third shallow dish, combine the shredded coconut and panko breadcrumbs.
- Dredge each chicken piece first in the flour mixture, shaking off excess.
- Dip the floured chicken into the egg mixture, allowing excess to drip off.
- Press the chicken firmly into the coconut-panko mixture to coat completely.
- Preheat your air fryer to 380°F (195°C).
- Lightly spray the air fryer basket with oil spray.
- Arrange the coated chicken bites in a single layer in the air fryer basket, working in batches if necessary. Do not overcrowd.
- Lightly spray the tops of the chicken bites with oil spray.
- Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Serve immediately with your preferred dipping sauce.
Notes
- For extra crispiness, chill the coated chicken pieces for 15 minutes before air frying.
- If the coating starts to brown too quickly, reduce the air fryer temperature to 370°F (188°C) for the remaining cook time.
- Serve with a side of sweet chili sauce or apricot preserves for dipping.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 bites)
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 34
- Cholesterol: 95