Air Fryer Sesame Coconut Chicken Nuggets with Peanut Sauce
Serves
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
For the tenders:
1 lb. (450g) chicken tenders
½ cup all-purpose flour
1 tbsp. garlic powder
1 tbsp. onion powder
½ tsp. cayenne pepper
½ tsp. salt
2 eggs
1 cup panko
½ cup desiccated coconut, unsweetened
2 tbsp. black sesame seeds
1 tbsp. white sesame seeds
1 lb. (450g) chicken tenders
½ cup all-purpose flour
1 tbsp. garlic powder
1 tbsp. onion powder
½ tsp. cayenne pepper
½ tsp. salt
2 eggs
1 cup panko
½ cup desiccated coconut, unsweetened
2 tbsp. black sesame seeds
1 tbsp. white sesame seeds
For the sauce:
1 garlic clove, finely grated
juice of 1 lemon
⅓ cup peanut butter
1 tbsp. honey
2 tsp. sriracha
1 garlic clove, finely grated
juice of 1 lemon
⅓ cup peanut butter
1 tbsp. honey
2 tsp. sriracha
Nutrition
(Per Serving)
Calories
556
Fats
28 g
Protein
39 g
Carbs
40 g
Instructions
- Heat the air fryer to 400°F (200°C). Season the chicken tenders with salt and pepper on both sides.
- Combine flour, garlic powder, onion powder, cayenne, and ½ teaspoon of salt in a medium bowl. Whisk eggs in another medium bowl. Combine panko, coconut, sesame seeds in a third medium bowl.
- Dip tenders, one at a time in the flour mixture, then dip in egg mixture, letting excess drip off into the bowl. Next, coat in the panko mixture, pressing lightly to coat.
- Working in batches, arrange tenders in a single layer in the air fryer. Cook for 7–9 minutes, until lightly browned the turn and cook for another 7–9 minutes, until cooked through.
- In the meantime, mix the sauce ingredients in a bowl until smooth. Add up to ¼ cup water until desired consistency is reached and serve with the chicken tenders.