Air Fryer Crunchy Coconut Chicken Fingers with Peach Honey Mustard

Delicious tender chicken fingers coated with crispy coconut breading dipped in Peach Honey Mustard is really good, cooked in Air Fryer You'll love it

YIELD: SERVES ABOUT 2 PREP TIME: 2 HOURS COOK TIME: 40 MINUTES

what you need
1 1/2 pounds boneless, skinless chicken tenders
1 can of full fat coconut milk
1 1/4 cups unsweetened, shredded coconut
1/4 cup panko bread crumbs
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon garlic powder

1/4 cup dijon mustard
1/4 cup honey
1 cup peach preserves

How to make it:
Add the coconut milk to a blender and puree until completely smooth and creamy.
Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.

Preheat Air Fryer to 350 degrees F. Line the bottom with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.

In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished. Keep spaced about an inch, cook in batches. You can keep the cooked chicken on a tray in a warm oven if needed or covered on the stove works.
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Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.

While the chicken is baking, add peach preserves to a  bowl, whisk together honey, dijon mustard and mix Serve chicken fingers!