🍽️ Crispy Chicken Fillets in Coconut Coating from the Air Fryer

Name: Crispy Chicken Fillets in Coconut Coating from the Air Fryer
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pieces chicken breast fillets; 80 g coconut flakes; 60 g panko breadcrumbs; 1 piece egg; 3 tbsp flour; 1 tsp salt; 1 tsp pepper; 1 tsp paprika powder; 0.5 tsp garlic powder; 1 tsp coconut oil; 1 piece lime

450 kcal · 30 min · 4 servings

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Ingredients

2 pieces chicken breast fillets
80 g coconut flakes
60 g panko breadcrumbs
1 piece egg
3 tbsp flour
1 tsp salt
1 tsp pepper
1 tsp paprika powder
0.5 tsp garlic powder
1 tsp coconut oil
1 piece lime

Instructions

1. Preheat the air fryer to 180 °C. Wait about 3 minutes until it is hot.
2. Pat the chicken breast fillets completely dry with kitchen paper. This is important for crispiness.
3. Place the fillets between two layers of cling film.
4. Pound the fillets flat to a thickness of about 1.5 cm using a meat mallet or the flat side of a heavy knife.
5. Prepare three shallow plates or bowls side by side.
6. Mix the flour with salt, pepper, paprika powder, and garlic powder on the first plate.
7. Whisk the egg in the second bowl with a fork until it is foamy.
8. Mix the coconut flakes with the panko breadcrumbs on the third plate.
9. Coat a chicken fillet thoroughly in the seasoned flour.
10. Gently shake off any excess flour from the fillet.
11. Dip the fillet into the beaten egg.
12. Let the egg drip off briefly.
13. Roll the fillet in the coconut-panko mixture.
14. Press the coating firmly with your hands so it adheres well.
15. Repeat the breading process with the second fillet.
16. Place the breaded fillets side by side in the air fryer basket.
17. Make sure the fillets do not touch each other.
18. Lightly spray the top of the fillets with coconut oil or oil spray.
19. Cook the fillets for 12 minutes at 180 °C.
20. Carefully turn the fillets with tongs after 6 minutes.
21. Spray the other side briefly with oil as well.
22. Check if the fillets are golden brown and crispy.
23. Ensure that the core temperature has reached at least 74 °C.
24. Let the fillets rest briefly on a wooden board.
25. Cut the fillets into strips.
26. Garnish them with fresh lime wedges and chopped coriander.
27. Serve them with sweet and sour sauce or mango chutney.

Nutrition per serving

kcal: 450
Protein: 30 g · Fett/Fat: 25 g · Carbs: 20 g