Air Fryer Coconut Chicken Tenders

Method

1. 1

   In a large bowl combine buttermilk and Sriracha. Add chicken tenders. Make sure tenders are fully submerged in buttermilk mixture. Allow to marinade in the fridge for at least 2 hours.

2. 2

   Preheat oven to 425° F. Line a baking sheet with foil and top with a cooling rack.

3. 3

   In a medium shallow dish combine all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.

4. 4

   One at a time remove chicken tenders from buttermilk marinade. Shake or scrape off excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess.

5. 5

   Then dip in eggs. Shake off excess. Finally dip in panko mixture ensuring both sides are fully coated. Place on prepared baking sheet.

6. 6

   Repeat with remaining tenders.

7. 7

   Preheat the air fryer for 5 minutes at 400. Once preheated air fry for 8 minutes, then flipping the chicken, then air frying for 8 more minutes or until the chicken reachers an internal tempearture of 165 degrees F.To make the dipping sauce: Combine all ingredients in a small bowl. Store in the fridge until ready to use