Coconut Chicken

This wonderful dish makes “breaded” chicken Paleo!  Super quick and easy, this perfect blend of almond flour and unsweetened shredded coconut mimics the breadcrumbs used in traditional breaded chicken cutlet recipes.  The result is tender chicken with a crunchy crust! Top with your favorite sauce or serve your coconut chicken on its own with Spaghetti Squash with Garlic and Herbs, Spring Herbs and Greens Pasta or the savory side dish of your choice!

If you like this recipe, try our Crunchy Almond Chicken Fingers or our Crusted Chicken recipes.

Looking for more chicken recipes?  Look no further!  Check out our PaleoPlan chicken and poultry recipe archives! For hundreds of more FREE Paleo recipes, visit our PaleoPlan recipe center.

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Coconut Chicken

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 264

carbohydrate 3g

protein 29g

fat 14g


  • 1 pound(s) chicken breasts, boneless, skinless
  • 1/4 cup(s) almond flour
  • 1/4 cup(s) coconut, unsweetened shredded
  • 1/8 teaspoon(s) sea salt
  • 1 large egg(s)
  • 2 tablespoon(s) coconut oil


  1. Mix almond flour, shredded coconut and sea salt together in a bowl.
  2. Beat egg in separate bowl.
  3. Dip chicken breast in egg and roll in dry mixture.
  4. Heat a frying pan over medium heat and add coconut oil when hot.
  5. 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 350 F for 5-10 minutes covered with foil.

This recipe inspired in part or in whole from here


  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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…

  8. 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”.

    1. @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?

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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!!!

  14. 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. :)

    1. 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!

  15. 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!!!!

  16. 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.

  17. 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!

  18. 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.

  19. 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.)?

    1. 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.

  20. 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’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…

  21. April – I use buttermilk or heavy cream when I can’t use eggs. Just be aware that it will make your crust extra sticky so you may have to keep an eye on it.

  22. I LOVED this recipe!! I did pan fry in the beginning. Then put chicken in the oven for 15 minutes or so. I did add spices that was wonderful: McCormick’s Perfect Pinch, Caribbean Jerk. YUMMY!!!

  23. I made this tonight and it was freakin delicious!! I can’t wait to have the leftovers tomorrow! I sliced the chicken in half to get 2 flat pieces per breast and so I ended up using more breading and more coconut oil. It was amazing! I’ll definitely be making this dish again soon!

  24. Tried this one tonight, and it is a winner! Most of the time when I read comments about “my picky eater loved this”, I roll my eyes because my kids are PICKY and won’t even try most things. But all four of them ate it! One did pick off all the breading first, but she loved the paleo honey mustard dipping sauce I made (the rest asked for regular barbeque sauce, we’re transitioning them slooooowly to Paleo). We used tenders for the adults and cut a few of them into “nugget” size for the kids before breading. With the smaller size, they fried just fine in the pan without needing to finish in the oven.

  25. This turned out great, used the food processor to grind up 1/2 lb of almonds. I combined the almonds and shredded coconut then I added garlic powder, salt and pepper. I cut the chicken breast into smaller pieces 1/2 thick (similar to tenderloins), coated in egg then in the mixture, I had 4 chicken breast and this required double the (almond meal and coconut), I then fried in on medium-high on the stove with coconut oil! The smaller pieces cooked perfect, my BF loved it. Highly recommend.

  26. Garnish with the chopped walnuts and serve immediately.
    It’s our job at the cooking college at which I teach to examine how food reacts under different exposures to heat.
    The most typical kind is genuinely the virtual way of cooking.

  27. I’m new to paleo and am trying out lots of recipes and this one is going into my rotation for sure! I had really thick chicken breasts, so after frying it took the full 10 minutes in the oven, but my “breading” stayed on perfectly and was crisp. Next time I make this I’m going to try it with chicken tenders so it will cook faster.

  28. I made this last night and holy crap. SO good. I pounded out the chicken to make it even and thinner, used red pepper flakes in the crust and they cooked perfectly in the pan. I paired this with sautéed kale and some baked sweet potatoes. Huge hit in our household.

  29. This turned out great. I used coconut flour, a little lime zest and pepper with the shredded coconut, fried in coconut oil, when it was almost, I squeezed the juice of 1 lime evenly over each chicken breast and added diced green onions around each chicken breast. I served with thin slices of lime.

  30. Put some cayenne in the almond coconut mixture, fried it, then put some honey on top becasue it was a little plain. Honey put it over the top.

  31. This is my and my fiancés favorite recipe so far from paleo plan! I added paprika to the flour mix for some seasoning. Served it with the apple coleslaw. Super moist!

  32. This recipe sounds delicious! I can’t wait to try it! Any suggestion on substituting the egg? My daughter has an egg allergy.

  33. I just made these. Fried in coconut oil until browned and then baked off until done. I also used my almond meal from last nights almond milk and I have to tell you, they ARE so freaking delicious! I served mine with 7 superfoods kale salad with whole30 Italian dressing on it. I can’t WAIT until it’s the dinner this week that I get to eat them again!

  34. Question for the person who used their NuWave…how long did you cook them and at what temp? I’m trying to find more things to cook in my NuWave – right now it just collects dust.

  35. I tripped the coconut flavor by dipping in egg & coconut milk wash, upping the amount of coconut shred in the crust, and shallow frying in coconut oil (make sure not to overheat, it should NEVER smoke) before transferring to the oven. Baking these works out well but I’m on a high fat diet so I just fried it.

  36. We love this recipe! So quick, easy and delicious. The only thing we did differently was cook it in an air fryer. I’m going to share a link to your page and recipe, it’s so yummy!

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