Air Fryer Coconut Breaded Chicken Strips with a Creamy Mango Sauce

• 2 lbs. chicken tenders or breasts cut into strips
• 3/4 tsp sea salt
• 1/4 tsp cracked black pepper
• 2 eggs
• 2 T water
• 1/2 C tapioca flour
• 3 C unsweetened shredded coconut
• 1 C chopped champagne mangos
• 1/3 C homemade mayonnaise or Primal Kitchen
• 1 T coconut aminos

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1. Pat the chicken strips dry with a paper towel and sprinkle the strips with salt and pepper. Whisk the eggs with the water in a large rimmed bowl and set it aside.
2. Set up a breading station. On a large plate, place the tapioca flour. On a separate large plate, add the coconut flakes. You may not get all the coconut on the plate in the beginning, if that is the case, just add it as you go. Place the tapioca flour plate first, followed by the egg bowl, followed by the coconut plate.
3. Start breading your chicken by placing a couple of chicken strips in the tapioca flour. Ensure they are fully coated before moving to the egg wash, and finish with the coconut flakes. Place the breaded chicken on a clean plate. Repeat this process until all your chicken has been breaded.
4. Baste the bottom of the air fryer basket with avocado oil. Place as many chicken strips in the basket that will fit without touching. Make sure to only have a single layer of chicken. Set the fryer to 400 degrees for 4 minutes. After the timer sounds, flip all the chicken strips over and cook an additional 4 minutes. Remove the chicken from the basket and repeat this process until all the chicken strips have been cooked.
5. Using an immersion blender or high-speed blender, puree the mango. Add the mayonnaise and the coconut aminos. Blend until everything is combined.
6. Serve the coconut breaded chicken strips with the creamy mango sauce.