CRISPY AIR FRYER COCONUT CHICKEN TENDERS

Preheat air fryer to 380F.
In a wide and shallow bowl, whisk together the flour, chili lime seasoning or chili powder, salt, and pepper.
In a separate bowl, whisk together the eggs and water.
In another bowl, mix together the coconut flakes and panko breadcrumbs.
Set up a dredging station with the flour mixture, beaten eggs, the coconut coating, and chicken tenders.
Start off by tossing the chicken tenders in the flour mixture, then into the beaten egg mixture, and then ending with the coconut and panko mixture to completely coat. Be sure to coat each chicken tender thoroughly with each step. Repeat with the remaining chicken tenders and coating.
Spray the basket of the air fryer. Working in batches, place the chicken tenders in a single layer in the air fryer.
Air fry at 380F for 14-16 minutes, or until golden brown.
You can alternatively bake in the oven at 425F on a lightly greased baking sheet for 16-18 minutes, flipping halfway through.
Once the chicken tenders are done, garnish with sea salt flakes if desired and serve with sweet chili dipping sauce.
Enjoy!