Ingredients
- 2 pounds chicken tenderloins, tendons removed
- Dry Mix:
- ½ cup tapioca starch
- 1 ½ teaspoons jerk seasoning
- ½ teaspoon granulated garlic
- Egg Wash:
- 1 egg
- 1 teaspoon hot sauce
- Crust:
- 1 cup cornflakes, finely crushed
- ¼ cup unsweetened coconut flakes
Why This Dish Is So Satisfying
Tips For Perfect Results
- Preheat the air fryer for a few minutes to ensure even cooking.
- Flip the chicken halfway through cooking for a crispier finish on all sides.
Step 1
Warm up your air fryer to 400°F (200°C) and let it run for about 5 minutes. While that’s warming, mix together the tapioca starch, jerk seasoning, and garlic in a shallow bowl. In another bowl, whisk the egg and hot sauce until combined. Then, in a third bowl, mix the corn flakes and coconut flakes for the coating.
Step 2
Take each chicken tender and first coat it in the dry spice mix, shaking off any extra. Next, dip it into the egg wash, letting the excess drip off. Finally, press it into the corn flake and coconut mixture until it’s well coated. Do this for all the tenders.
Step 3
Place the coated chicken pieces in the air fryer basket, making sure they’re not crowded. Cook them for about 6 minutes, then flip each tender over and cook for another 6 minutes. They should come out crispy on the outside and fully cooked inside. Enjoy!
