This coconut chicken has a great flavor and is paleo-friendly. When you want something different with a little texture.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat coconut milk and egg together in a bowl until smooth. Spread coconut flakes into a separate shallow bowl.

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  • 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.

  • 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.

  • 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

768 calories; 56.4 g total fat; 215 mg cholesterol; 241 mg sodium. 12.1 g carbohydrates; 56.3 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2014
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 amount of coconut flavor is determined by the brand of coconut milk and by the type of coconut flakes. I used dried unsweetened and I believe grated fresh would have been much better. I will probably make this again. Thanks for posting the recipe. Read More
(19)

Most helpful critical review

Rating: 3 stars
11/20/2014
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. Read More
(2)
40 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
08/03/2014
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 amount of coconut flavor is determined by the brand of coconut milk and by the type of coconut flakes. I used dried unsweetened and I believe grated fresh would have been much better. I will probably make this again. Thanks for posting the recipe. Read More
(19)
Rating: 4 stars
08/03/2014
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 amount of coconut flavor is determined by the brand of coconut milk and by the type of coconut flakes. I used dried unsweetened and I believe grated fresh would have been much better. I will probably make this again. Thanks for posting the recipe. Read More
(19)
Rating: 5 stars
03/08/2015
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 recipe just in my inexperience with cooking with coconut oil. I didn't use coconut milk for dipping I used egg instead cause I didn't have any on hand. I also added panko bread crumbs to the coconut coating. It came out delicious. I added shredded coconut to my rice for a perfect addition to this meal! Thank you for a great recipe! Read More
(17)
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Rating: 5 stars
06/30/2015
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 critical to cook over medium heat. Read More
(10)
Rating: 4 stars
03/29/2015
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 in the oven and served it with mango salsa.it was fantastic Read More
(7)
Rating: 5 stars
08/24/2015
I used sweetened coconut flakes. Made grilled pineapple to go with the chicken and everyone LOVED it!!! Great recipe and will make again! Read More
(7)
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Rating: 4 stars
09/15/2015
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 i had on hand. A lot of reviews said the coconut didnt stick so I dipped it in flour before the egg wash (i added a tbs of spicey brown mustard to the egg and mixed it well). Its important to let anything 'breaded' to set. I baked the chicken on a wire rack for 30 mins at 375. Served with shredded brussel sprouts. Yum!! I know that adding the flour isnt paleo but we dont eat that way so it was no bother to us i assume you could use almond or coconut flour for the same effect. Read More
(6)
Rating: 5 stars
02/02/2016
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. Read More
(4)
Rating: 5 stars
10/05/2014
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! Read More
(3)
Rating: 3 stars
11/19/2014
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. Read More
(2)