Make this Teriyaki Chicken recipe right in your air fryer for a super crispy coating, and quick cook time! Just toss the chicken in your favorite soy-free teriyaki sauce and enjoy! Great for anyone who is gluten-free, Paleo, or on Whole30.
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🍴Ingredient Notes
- Chicken Breast - I love using the brand Bell + Evans because it's high quality. (Certified Organic, raised without antibiotics, and they're humanely raised.) Butcher Box is also a great option!
- Finely Shredded Coconut - Unsweetened works best! I use the brand Terrasoul because they have a very light, finely shredded coconut that works great for baking recipes. I also use this coconut in my Crispy Sweet Potato Tots recipe!
- Teriyaki Sauce - For this recipe I used the brand Primal Kitchen because it has simple ingredients.
- Cassava Flour Or any gluten-free 1-1 flour blend.
- Egg - If you have an egg allergy, marinate the chicken in teriyaki sauce. This will help the flour stick to the chicken without the need for an egg.
🍴Step by Step Instructions
Step 1:
Start by cutting chicken breast into bite sized cubes, and pat dry with a paper towel. Next, mix shredded coconut, cassava flour, and salt together. In a separate bowl, whip the egg.
Step 2:
Dip each piece of chicken into the whipped egg, then into the flour mixture. Place on a parchment paper lined baking sheet or into your air fryer. Repeat until all of the chicken is coated.
Step 3:
Cook the chicken at 375 degrees for about 15-20 minutes in the air fryer or oven. (The oven might take longer.) Toss the hot chicken in the teriyaki sauce until each piece is fully coated. Serve hot!
Helpful Tips
- Marinate the chicken in teriyaki sauce overnight or for a few hours for a stronger flavor.
- Top the chicken with a sprinkle of sesame seeds and green onions for added flavor and texture!
- If you're egg-free, use the teriyaki sauce to coat the chicken before the flour mixture. It works just as well!
- Try to keep the chicken spaced out when they're baking so they can crisp up!
- Do not overcook the chicken or it will come out dry.
- Serve this dish as is or with white rice and steamed vegetables!
Frequently Asked Questions
You do not need an air fryer for this recipe, but I highly recommend it! An air fryer is great for cooking faster, keeping the meat juicy and tender while crisping the outside with minimal oil! If you don't have an air fryer you can bake them in the oven.
Traditional teriyaki sauce has soy which does contain gluten. Primal Kitchen is my favorite brand because it is gluten-free and soy-free!
How to store & reheat leftovers
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. I have not tried freezing the chicken, but I imagine they would freeze great!
To re-heat you can microwave them, bake them for a few minutes, or pop them back in the air fryer for about 5 minutes! (My personal favorite option.)
More chicken recipes!
- Healthy Lemon Roasted Chicken with Vegetables
- Crispy Paleo Chicken Nuggets
- Buffalo Chicken Casserole with Cauliflower (Dairy-Free)
- Whole30 BBQ Chicken Tenders
- Gluten-Free Chicken Cutlets
After you make this Air Fryer Teriyaki Chicken, make sure to leave a comment & rate the recipe!
Recipe
Air Fryer Teriyaki Chicken
Equipment
- Air Fryer or Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 1 + ½ Pounds Chicken Breast
- ¾ Cups Finely Shredded Coconut Unsweetened works best!
- ⅓ Cup Teriyaki Sauce
- ¼ Cup Cassava Flour Or any gluten-free 1-1 flour blend.
- 1 Egg
- 1 Teaspoon Salt
Instructions
- Start by cutting chicken breast into bite sized cubes, and pat dry with a paper towel.
- Next, mix shredded coconut, cassava flour, and salt together. In a separate bowl, whip the egg.
- Dip each piece of chicken into the whipped egg, then into the flour mixture. Place on a parchment paper lined baking sheet or into your air fryer. Repeat until all of the chicken is coated.
- Cook the chicken at 375 degrees for about 15-20 minutes in the air fryer or oven. (The oven might take longer.)
- Toss the hot chicken in the teriyaki sauce until each piece is fully coated. Serve hot!
Notes
Helpful Tips
- Marinate the chicken in teriyaki sauce overnight or for a few hours for a stronger flavor.
- Top the chicken with a sprinkle of sesame seeds and green onions for added flavor and texture!
- If you're egg-free, use the teriyaki sauce to coat the chicken before the flour mixture. It works just as well!
- Try to keep the chicken spaced out when they're baking so they can crisp up!
- Do not overcook the chicken or it will come out dry.
- Serve this dish as is or with white rice and steamed vegetables!
How to store and re-heat leftovers
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. I have not tried freezing the chicken, but I imagine they would freeze great! To re-heat you can microwave them, bake them for a few minutes, or pop them back in the air fryer for about 5 minutes! (My personal favorite option.) ** See full post for more helpful tips and step by step photos.Nutrition
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Jen
My kids loved these!! Thank you!
Mariah Mandile
Aw love it!! (: