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Paleo Coconut Chicken Breast

Rated as 3.9 out of 5 Stars

"This coconut chicken has a great flavor and is paleo-friendly. When you want something different with a little texture."
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25 m servings 768
Original recipe yields 4 servings


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  1. Beat coconut milk and egg together in a bowl until smooth. Spread coconut flakes into a separate shallow bowl.
  2. Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thick.
  3. Dip chicken into the beaten egg mixture and immediately press into coconut flakes to coat. Gently toss between your hands so any flakes that haven't stuck can fall away. Place chicken onto a plate while coating the rest; do not stack.
  4. Melt butter in a skillet over medium heat. Fry chicken in melted butter until lightly browned and crispy on the outside, chicken is no longer pink in the center, and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Cook's Note:
  • Use grain-fed butter.

Nutrition Facts

Per Serving: 768 calories; 56.4 12.1 56.3 215 241 Full nutrition

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Read all reviews 36
  1. 39 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Nice texture, good flavor, but the recipe needs seasoning. I added about 1/2 tsp of ground sea salt and a few dashes of curry powder. I used ghee (clarified butter) instead of butter. The amo...

Most helpful critical review

It was bland but the texture of the coconut was great. I used dried unsweetened coconut. I would make it again but next time I will add some sea salt.

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Most positive
Least positive

Nice texture, good flavor, but the recipe needs seasoning. I added about 1/2 tsp of ground sea salt and a few dashes of curry powder. I used ghee (clarified butter) instead of butter. The amo...

This was an excellent recipe and a hit with my family! I cooked it in coconut oil and had a hard time keeping it from cooking too fast and burning on the outside. This was not a flaw in the re...

Mmmmm! This was so good. I had some fresh coconut and shredded it finely. I successfully used coconut oil in place of butter. My tip to those who have problems with it burning - it's critica...

I used sweetened coconut flakes. Made grilled pineapple to go with the chicken and everyone LOVED it!!! Great recipe and will make again!

Thank you for this recipe i made a few changes i added curry and ginger and garlic plus .and crumbled some french crispy onions in to the coconut . and i used coconut mike and egg , i did mine i...

I went with the reviews and added salt as well as some curry powder and ginger. I used sweetened coconut as well since it was what I had. I soaked the chicken in 2% milk because it was also what...

Very easy and delicious. I used sweet coconut, added curry , ginger and seasoned salt and mixed it up before coating the chicken breasts. A great change from the norm.

Good, simple coconut chicken recipe. I handled the chicken carefully to keep as much coconut on them as possible, and it worked great. Serving this over some lettuce and it is a healthy meal!

I was stressing about cooking for a friend who is allergic to gluten and dairy. This recipe saved the day!!