Crispy Coconut Chicken Nuggets are a classic homemade chicken nugget with an island-inspired twist! Seasoned chicken is coated with a crispy coconut-panko crust, & air fried to golden-brown perfection. A crave-able, crispy, coconut-crusted chicken recipe! You are going to want to make this! Make it with me!
What You’ll Need to Make Crispy Coconut Chicken
- One pound boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup coconut or all purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- Coconut oil spray
- additional kosher salt & ground black pepper, to season
DIPPING SAUCE
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or orange marmalade fruit spread
You can also make and follow the instructions of this recipe with shrimp if you prefer! The cook time will be 375°F for 10 minutes. It’s also very yummy!
Air Fryer Recipe
You asked me to share more air fryer recipes this year, and I am on it! I love my air fryer and use it almost daily for various recipes and ideas!
Most commonly I get asked which air fryer is my favorite. I will say most air fryers seem to be created equal, however, I do have a favorite!
Mine is the Instant brand of Air Fryer! I’ll link it here!
Other Air Fryer Recipes to Try
- Air Fryer Hamburgers
- Asparagus in the Air Fryer
- Salmon & Veggies
- Air Fryer Pizza
- Quick and Easy Flautas
- Seasoned French Fries
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest! I love to see what you’ve been cooking. It always makes my day!
LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!
Crispy Coconut Chicken
Crispy Coconut Chicken Nuggets are a classic homemade chicken nugget with an island-inspired twist with the best crispy coconut-panko crust!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup coconut or all purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- Coconut oil spray
- additional kosher salt & ground black pepper, to season
Dipping sauce
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or orange marmalade fruit spread
Instructions
- Preheat the air to 375°F.
- Use a sharp knife to cut the chicken into nuggets, trying your best to get uniform thickness. Season the chicken strips with kosher salt, garlic powder, paprika, & cayenne pepper (as desired). Set aside.
- Grab 3 large plates or shallow bowls. Place the coconut flour on one, whisk the eggs on the second, and mix the panko and unsweetened shredded coconut on the third. Lightly season each plate with kosher salt and ground black pepper.
- Working one by one, give each chicken strip a light dusting of coconut flour (shaking off any excess), followed by a light coating of egg (shaking off any excess). Place the chicken into the panko & coconut mixture, pressing to adhere & coat the chicken as completely as possible. Shake off any excess breading and set it aside. Repeat with the remaining chicken nuggets.
- Spray the air fryer with a little coconut oil and place the breaded chicken in a single layer, you may have to cook it in two batches.
- Cook for 10-15 minutes, flipping at the halfway point and using a thermometer to ensure the centers reach 165°F.
- While the chicken is cooking, mix together all the ingredients for the dipping sauce and warm in the microwave or in a sauce pan.
- Enjoy coconut chicken with the sauce!
