This recipe is pretty similar to my Triple Coconut Chicken recipe, however there are some slight changes---the main one being the cooking method. This recipe is for cooking crispy coated chicken breasts in an air fryer. You don't have to include coconut if you're not interested in it, this is also a great recipe for air-fried chicken without all the grease and hassle of an oil fryer.
2 Chicken breasts
1 cup panko crumbs (adjust depending on the amount of chicken breasts you are using)
1 cup shredded coconut (adjust depending on the amount of chicken breasts you are using)
1-2 eggs + tsp water + 1/4 tsp coconut oil
1/2 tsp salt & pepper
1/2-1 cup flour
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Step 1: Prep
The first dish for dredging your chicken is the flour, salt, and pepper. Mix well.
The second dish is the water and egg mixture, beaten well. I added in a small amount of coconut oil for flavor an to help with the crispiness in the air fryer.
The panko bread crumbs and shredded coconut I like to throw in the blender together and mix up for better adhesion to the chicken. This goes into the last dish.
Step 2: Dredging
First dredge the chicken in the flour mixture, then the egg, and last in the coconut-panko. Then put in air fryer (or on a tray if your air fryer is currently in use). Repeat this until all of your chicken is coated.
Step 3: Air Fry
350 for 10-12 minutes, check and flip, air fry for another 10 or so minutes. How long you cook the chicken is really going to depend on the size of your pieces. I cut 2 chicken breasts in to 1-2" pieces, so a total of 25 minutes worked well for me. But I would never set the air fryer for 25 minutes and not check how things are going.
Step 4: Plate
The chicken is done when the internal temp. reaches 165 degrees. If you cut into it, you should see no pink and juices should run clear.
My favorite use for this recipe is with caesar salad.
Participated in the
Meal Prep Challenge