Description
Crispy air fryer coconut crusted chicken breast with a tropical twist.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut oil, melted
Instructions
- Preheat the air fryer to 400°F (200°C).
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for the coconut and panko mixture.
- In the coconut mixture, combine shredded coconut, panko, garlic powder, onion powder, salt, and pepper.
- Coat each chicken breast in flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs, ensuring full coverage.
- Press the chicken into the coconut mixture, coating evenly.
- Brush both sides of the coated chicken with melted coconut oil.
- Place chicken in the air fryer basket in a single layer.
- Cook for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
Notes
- For extra flavor, marinate chicken in coconut milk for 30 minutes before breading.
- Serve with a mango salsa or lime wedge for added freshness.
- Experiment with different spices in the coconut mixture, such as cayenne for heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: air fryer coconut crusted chicken breast