If your family is starting to get bored with the same old chicken dinners, this Crunchy Coconut-Coated Chicken Breasts recipe from Paleo Plan is about to change that.
These chicken breasts are coated in a crisp, golden coconut crust that locks in flavour and gives you that perfect crunch with every bite. It’s a simple twist on a classic protein, but it feels completely new and exciting on the dinner table.
And here’s the best part, it’s paleo-friendly and made with wholesome ingredients, so it’s a fantastic option if you’re trying to eat clean or lighten things up without sacrificing flavour.
Quick to prepare and packed with texture, this is one of those meals the whole family will happily dig into. Serve it with a fresh salad or your favourite veggie sides, and dinner is sorted.
Trust me, this one won’t stay in your meal rotation for just a week. It’s the kind of recipe everyone asks for again and again.
Crunchy Coconut-Coated Chicken Breasts
Crunchy Coconut-Coated Chicken Breasts are crispy, golden, and full of flavor, with a sweet coconut crust over tender chicken.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
454 gram (1 pound) Chicken breast-boneless, skinless
0.25 cup Almond flour
0.25 cup Coconut-unsweetened, shredded
0.125 tsp Sea salt
1 large Egg
2 tbsp Coconut oil
Directions
- 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 350 F for 5-10 minutes covered with foil.
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