Paleo Coconut Chicken: A Crunchy Crusted Chicken Recipe

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Now in this recipe I fry the chicken strips but you can also do them in the oven instead. If you want to cook them in the oven, then just check out my notes in the cooking tips section on this page.You can season these with other seasonings than just salt. I haven’t given it a go personally but something like cayenne, paprika or even some chili flakes might take these coconut crusted chicken strips to a whole new level.If you want to see how this recipe is done visually then be sure to check out the video above. It goes through all the steps to getting this prepared and cooked up. If you love the video and want to see more then be sure to subscribe!

Paleo Coconut Chicken Recipe

Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Serves: 2

Ingredients:

  • 2 Chicken Breasts
  • 2 Eggs
  • 1 Cup Shredded Coconut
  • Salt & Pepper

Instructions:

  1. First cut the chicken breast 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 the different bowl, add the shredded coconut.
  5. Dip chicken first into the bowl of egg and then into the bowl of shredded coconut.
  6. Repeat until you have done 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:

  • If you don’t want fry these then you can instead bake them in the oven. I recommend placing them in the oven and cooking for about 10-15 minutes at 200°C/400°F.
  • 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.
  • When you go to fry these try and make sure you don’t play around with them too much otherwise the coating will start fall off. I personally try to only flip once.
  • Then frying them try to keep the pan at a medium heat as any higher and you will find the coconut will start to burn.
  • 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

Nutritional Information:

Now if you’re curious to how much these tasty coconut chicken strips will impact your diet, then you can find all the nutritional information below. This information is an estimate but will hopefully give you a good idea on whether you want to eat these. Keep in mind it doesn’t include any extra condiments that you might have with it.

Nutrition Facts
Serving Size 334g
Servings Per Container 2
Amount Per Serving
Calories 680Calories from Fat 326.7
% Daily Value*
Total Fat 36.3g56%
Saturated Fat 18.3g92%
Trans Fat 0g
Cholesterol 386mg129%
Sodium 285mg12%
Total Carbohydrate 6.4g2%
Dietary Fiber 3.6g14%
Sugars 2.8g
Protein 79.2g158%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you’re not really a coconut fan but want a fried/coated chicken recipe, then be sure to check out my recipe on some delicious paleo friendly fried chicken. The recipe is very similar but you instead get lovely crunchy almond coated chicken instead.

I hope you have been able to cook up this paleo coconut chicken recipe up without any issues. If you have some feedback, variations or anything else that you would love to share then please feel free to leave a comment below.

 

Source:paleocrashcourse.com

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