Keto Beginner Air Fryer Chili Coconut Chicken Strips
How to Make It
Step 1
Make the crunchy coating first by crushing sliced almonds and flaked coconut. You can either use your hands to crush the ingredients or roll the ingredients inside a Ziploc bag with a rolling pin. Make sure you have a mix of larger and smaller pieces, but the largest must still be small enough to stick to the chicken later. Once crushed, mix almond flour, chili powder, onion powder, and sesame seeds into the coating. Set this aside while you prepare the chicken.
Step 2
Turn on your air fryer to preheat to 360 degrees. Pat whole chicken breast dry with a paper towel, if needed, and rub the olive oil into the flesh. Season the chicken with salt and pepper. Only after seasoning, slice the breast into strips that are 1 – 1 ½ ounce each. One by one, pick up a chicken strip and roll it in your chili-coconut coating. Aim for 80%-90% coverage with a mix of almond and coconut pieces on the chicken.
Step 3
Arrange all the coated chicken strips on your air fryer cooking tray. Cook the chicken strips for about 12 minutes or until done. Look for a golden-brown outside with darkened edges where the almonds and coconut are. You can also use a meat thermometer to confirm your chicken has cooked to at least 165 degrees internally. Let the chicken strips cool for 1-2 minutes before enjoying.
Ingredients
- Almonds, sliced – 0.25 oz
- Coconut, dried, shredded or flaked, unsweetened – 0.25 oz
- Almond flour – 2 tbsp
- Chili powder – 0.25 tsp
- Onion powder – 0.13 tsp
- Sesame seeds – 0.5 tsp
- Chicken Breast Boneless Skinless Raw – 8 oz
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp