Paleo Coconut Chicken Breast Recipe -
Paleo Coconut Chicken Breast Recipe
  • READY IN 25 mins

Paleo Coconut Chicken Breast

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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).
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Nov 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.


12 Ratings

Mar 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!

Oct 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!

Mar 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

Nov 23, 2014

I've tried this recipe twice and the second time added salt to the coconut. I loved it both times. So did my husband. The butter just makes this delicious.

Aug 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!

Jun 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.


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  • Calories
  • 768 kcal
  • 38%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 56.4 g
  • 87%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 56.3 g
  • 113%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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