Air-Fried Coconut Lime Chicken Tenders with Mango Salsa

Ingredients

• 1 pound chicken tenders
• 1/2 cup all-purpose flour
• 2 eggs
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 3/4 cup sweetened shredded coconut
• 3/4 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cooking spray or oil spray
• 1 mango, peeled and diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Method

1. 1

   In a small bowl, combine the diced mango, red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir together and refrigerate until ready to serve.

2. 2

   Set up a dredging station with three shallow dishes: flour in the first, whisked eggs mixed with 1 tablespoon lime juice and lime zest in the second, and a combined mixture of shredded coconut, panko, salt, and pepper in the third.

3. 3

   Pat the chicken tenders dry with paper towels. Dredge each tender in the flour, shaking off excess, then dip into the egg mixture, then press firmly into the coconut-panko mixture to coat evenly.

4. 4

   Preheat the air fryer to 380°F for 3 minutes.

   3:00 · Preheat air fryer
5. 5

   Arrange the coated tenders in a single layer in the air fryer basket, leaving space between each piece. Lightly spray the tops with cooking spray.

6. 6

   Air-fry at 380°F for 6 minutes, then flip the tenders and spray the other side.

   6:00 · Air-fry first side
7. 7

   Continue air-frying for 6 more minutes, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.

   6:00 · Air-fry second side
8. 8

   Transfer the tenders to a plate and let rest for 2 minutes. Serve warm topped with or alongside the mango salsa.

   2:00 · Rest tenders