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Air Fryer Coconut Chicken Tenders

Air Fryer Coconut Chicken Tenders

9 Oct 2025

10 MINS

12-15 MINS

4

INGREDIENTS

450g chicken tenders (about 5 pre-cut pieces)
1 large egg
65g plain flour
60ml buttermilk
½ tsp salt and pepper (or to taste)
½ tsp garlic powder
½ tsp paprika
100g unsweetened coconut flakes
30g panko breadcrumbs or regular dried breadcrumbs
Spray oil (for baking or frying)
Sweet chilli sauce

 

METHOD

1. In a shallow dish, combine the plain flour, paprika, and a pinch of black pepper. 

 

2. In a second shallow dish, lightly beat the egg with the buttermilk (or semi-skimmed milk).

 

3. In a third shallow dish, mix the shredded coconut, breadcrumbs, salt, pepper, and garlic granules to make the coating mixture.

 

4. Working one piece at a time: Dredge the chicken in the flour mixture, tapping off any excess, dip it into the egg mixture letting any excess drip off, coat it in the coconut mixture, pressing lightly so it sticks well.

 

5. Place the coated chicken on a plate and lightly spray with cooking oil.

 

6. Once all the chicken pieces are coated, preheat your air fryer to 190°C.

 

7. Place the chicken in a single layer in the air fryer basket (you may need to do this in batches.

 

8. Place the chicken in a single layer in the air fryer basket (you may need to do this in batches.

 

9. Place the coated chicken on a plate and lightly spray with cooking oil.

 

10. Air fry for 10–12 minutes, or until the chicken is golden brown, cooked through. 

Serve with sweet chilli sauce.

 

TIP

Pair with roasted sweet potatoes for a warm, caramelised contrast to the crispy chicken.