Coconut Crusted Chicken #paleo #lowcarb

Coconut Crusted Chicken #paleo #lowcarb

This coconut crusted chicken formula is immaculate on the off chance that you need delectable crunchy, portions of chicken. They're really direct and just require three extremely basic fixings. On the off chance that you're not an aficionado of coconut, at that point you should need to give these a skip as they have a solid coconut flavor to them.

Presently in this paleo-accommodating coconut chicken formula, I broil the chicken tenders, however you can likewise destroy them the broiler.

You can season these with different seasonings than simply salt. I haven't given it a go actually, yet something like cayenne, paprika or even some bean stew chips may take these coconut crusted chicken fingers to an unheard of level.

Also try our recipe Paleo Lemon Butter Chicken

Coconut Crusted Chicken #paleo #lowcarb

This coconut crusted chicken recipe is perfect if you want delicious crunchy, strips of chicken. They're pretty straightforward and only require three very simple ingredients.


  • 2 chicken breasts
  • 2 eggs
  • 1 cup shredded coconut
  • Salt & pepper


  1. First, cut the chicken breasts into strips.
  2. Using a heavy object such as the bottom of a pot or a meat tenderizer, beat the chicken out until it is an even thickness.
  3. Crack the eggs into a bowl.
  4. In a different bowl, add the shredded coconut.
  5. Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.
  6. Repeat until you have coated all the chicken strips then place to the side.
  7. In a pan over medium heat, add about 4 Tbsp. of coconut oil.
  8. Once the oil has heated, add the coated chicken.
  9. Cook for 3-5 minutes on each side.
  10. Once golden brown and the chicken is cooked all the way through, remove from the pan.
  11. Serve & Enjoy

Cooking Tips:

  1. If you don’t want to fry these, then you can instead bake them in the oven. I recommend placing in the oven and cooking for about 10-15 minutes at 200°C (400°F).
  2. Cooking time will vary depending on how thick the pieces of chicken are. Be careful as is if they are too thick then they will not cook all the way through.
  3. When you go to fry, these chicken strips try and make sure you don’t play around with them too much otherwise the coating will start falling off. Personally, I try only to flip once.
  4. When you're frying the chicken strips, try to keep the pan at medium heat as any higher, and you will find the coconut will start to burn.
  5. You can check to see if the chicken is cooked by either cutting them open or by using a meat thermometer. The internal temperature should be at least 75°C/165°F

Read more our recipe Cheddar Biscuit Topped Harvest Chicken Pot Pie

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