Time 30m Yield 8 Number Of Ingredients 8 Steps:
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes. Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust. Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender. Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.
Time 2h20m Yield 4 Number Of Ingredients 13 Steps:
Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight. Preheat an air fryer to 375 degrees F (190 degrees C). Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl. Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip. Spray the air fryer basket with cooking spray. Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
Time 5h30m Yield 4 servings Number Of Ingredients 16 Steps:
In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken. About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off. In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F. In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined. Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet. Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet. Arrange the chicken pieces on a platter with the cilantro and lime wedges.
Time 30m Number Of Ingredients 8 Steps:
In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside. In a second bowl, add 3 eggs and lightly beat. In a third bowl add coconut flakes. Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken. Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough. Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes. Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan. Once all chicken is cooked, serve with your favorite sauce. We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
