Makes a protein for a dinner for two, with leftovers for lunch. Serve with a side dish.
Approximate cooking time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/8 tsp sea salt
- 1 egg
- 2 Tbs coconut oil
Instructions
- Mix almond flour, shredded coconut and sea salt together in a bowl.
- Beat egg in separate bowl.
- Dip chicken breast in egg and roll in dry mixture.
- Heat a frying pan over medium heat and add coconut oil when hot.
- Pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil.
32 Comments
Kristina
I did this same recipe but insted of frying it I put it in the oven at 400 for 25 min. I also added a peach dipping sauce. yum!
Kelly
Very yummy! Instead of almond meal I ground up almonds, and instead of frying it I baked it like the previous comment said, “400 for 25 min.” We had the raw cabbage and pineapple salad to go along with this. You can find the recipe on this website also. Paired wonderfully. My hubby, and 2 yr. old son both liked this.
socs14
I did this exactly like the recipe, but ground my own almonds. It was very good, was easy to make, and very quick!
kat.glass
This was really yummy and the coconut added a nice sweetness. I cooked it in the oven at 400 for 25 minutes, as well. But…I pounded the chicken thin and even. Dipped the chicken in the breading and then lighting sprayed both sides with olive oil cooking spray. I then put the chicken on a cooling rack on a cookie sheet so that the air could circulate around the meat. Those steps helped to crisp it up. If it doesn’t crisp enough for you, just finish with a minute or two of broiling to get the top to the color you prefer.
SAMBoddy69
This was so delicious! I used coconut flour instead of almond because that was all I had, then fried it. Easy and great tasting – love it.
Paul
Pretty good. Slightly lacked flavor. Next time I will pan fry in coconut oil for a few minutes each side and then throw it in the oven. Think it will add more coconut flavor and give it a deeper color.
ga_Mpls
IF you bake these, make sure you don’t overbake them or they’ll really dry out. Husband was running late for dinner and instead of baking for 25 min, I cooked closer to 35. Almost inedible – although I made a paleo friendly cashew-butter dipping sauce which saved them.
Newto It
This was really yummy! Served it with Cauliflower Risotto, will make it again soon!
loriborealis
So freaking good! I’ve never made fried chicken in my life, and this was fantastic! Hint: fry the leftover egg in the leftover coconut oil. Mmmm…
GreekMuse
I cut the chicken into strips for dipping and cooked 1/2 in coconut oil and baked the other 1/2 to see which was tastier. I also breaded it in almond meal instead of flour and both ways came out crispy and great without significant flavor difference, but needed a little spicing up, too bland. I made the peanut satay sauce to give it a little kick and although good, still not great. I would make these again cause I love coconut but need to figure out what’s “missing”.
Neely
@GreekMuse – Try using any spices you like. Cayenne, chili pepper, curry, or a mix of any of them to give it that kick. Let us know how it goes and maybe we’ll edit the recipe. Any other suggestions from anyone?
James Delong
I used the NuwaveOven to cook my chicken and my friend tried it and said.. “Damn Chef James!” (meat was still juicy and the coconut was light and crispy)
Martha
I added more salt and some garlic powder. Yum!
Rachel L
I made this recipe exactly as it is listed above and it was delicious. It was my first time cooking with coconut oil and it added a wonderful flavor to the chicken. The almond flour gives the chicken a crispy texture with a buttery-coconut flavor! My favorite paleo recipe hands down, try it!
Dorothy
This was nothing short of awesome!! It will become a frequent meal in my home!! Thank you!
Michele Freiheit
This is my 2nd day on the 30 day paleo challenge and this was my first Paleo meal. AWESOME! I am now addicted to coconut chicken. This was just as easy as making shake-n-bake. I did bake it but will fry it up next time. 2 kids running around I didn’t want to be tied to the stove-top for too long so I put it in the oven for about 23 min. I had chicken breast tenders and prob could have done a min or 2 less. It smelled so good, like coconut shrimp and MmmMmmMmm was it good! Bob’s Almond Flour and bobs coconut! Love it!! It’s a keeper!
jackelopemum
I didn’t have coconut flakes, so I added ground pine nuts, smoked paprika, rosemary, and pepper to the almond flour, seared it in a pan and then baked it. Sooooooo good.
Erika
My picky 14 yr old actually wants me to make this one again. :D
robertblake
Pretty impressed with this recipe. I didn’t have almond flour on hand, so I skipped it all together and just used coconut with a bit of garlic salt and cayenne. I baked according to the comments and the coconut alone really provided a great bit of crunch! It definitely needs a little seasoning to pump up the flavor, and a dip would really be great. I’m on the hunt for a good one before tomorrow’s leftovers for lunch.
Marsalie
I love this recipe! It’s crunchy with a hint of sweetness – I pan-fry in coconut oil. It has become a go-to recipe in my house, and, if my next-door neighbor catches on that I’m making it, she’ll start dropping hints to join us for dinner. I usually serve it with sweet potato fries. Super yummy!!!
Angel14181
This was awesome!!! I gave this recipe to my non-Paleo mother (who is coming around slowly) and she made it for her friends. They asked if they could have the leftovers to take home. :)
Angel14181
Added ground pecans to the mixture the second time I made this and the house smelled so good! The results were AMAZING!
bwritten
I found it hard to fry without burning the breading. Any suggestions?
Neely
bwritten – I think others may have this problem, too. I recently made this and what I did was when it started browning on the outside and it wasn’t done on the inside, I took it out of the pan and put it on a baking sheet in the oven at 350F for 5 or 10 minutes covered with foil and it turned out perfectly. I updated the recipe to reflect this. So sorry for any inconvenience!
MLY13
I am not Paleo and actually have a hard time eating much meat (all in my head!), but after some talk with friends and some reading I have decided to do a “modified” Paleo – aka Michelle’s Pale Version:^) So this was the first “Paleo” recipe I made and loved it!!!! I will definitely bake it next time. I made butternut squash, cranberries and sage with it! Meatballs were my next venture with sauce and spaghetti squash…. so far I’m doing ok eating this much meat… hope I can keep it up!!!!
ashley
Just made this recipe because my boyfriend brought home a coconut (“Just because!”) and it was pretty good for a first try! Very easy to make, and the coconut is always fun to open ;) Be sure to add plenty of coconut, some of our pieces didn’t have enough coconut or crunch. Our mistake! Still, I’d recommend this.
carly
I’ve made this for years. I highly suggest adding crushed red pepper. It gives it a wonderful sweet/savory taste. I also bake it instead of fry it, due to the fat content. On the side, a cranberry spinach salad, honey (or peach) mustard dipping sauce and if you are carbing it up – a spicy red potato. Yum!
Ereynihc
All the coconut crust came off the chicken and crumbled at the bottom of the pan. It ended up just plain pan fried chicken breast. I think baking it would be better, or some way for the coating to stay on the chicken.
April
Any way to do this without the egg? My son is allergic. Wondering what else would make it stick…???
Beth
Okay, so we’re making plans to eat healthier and go Paleo starting next week! I have a son that is severely allergic to all nuts/tree nuts, so I’m wondering what we can use for recipes like this that call for almond flour and shredded coconut. Any suggestions for healthy, tasty alternatives to ingredients that contain tree nuts (like coconut oil, almond flour, etc.)?
Neely Quinn
Beth – I’d say to use a mixture of tapioca flour and coconut flour like I do (I don’t eat nuts either), but that’s out of the question I’m assuming? Maybe tapioca flour and plantain flour or sweet potato flour? As for the coconut oil, just use bacon grease, lard, tallow, olive oil, or ghee if he can tolerate dairy.
Risrn25
My boyfriend, who is eating Paleo by default, said this was probably the best chicken he’s ever had! I added a bit of Cayenne powder & cooked the chicken most of the way in the frying pan. Then I took kat.glass’s recommendation & put the chicken in a 400 degree oven, on a cooling rack, that sat on a cookie pan. I then daydreamed about this chicken the rest of the night…