Coconut Encrusted Chicken

June 17, 2010

What’s a caveman with a craving for fried chicken to do?

Enter Coconut Encrusted Chicken

Disclaimer: This does not have the same consistency as fried chicken skin, but it’s way more delicious (and healthy).

Coconut Encrusted Chicken


  • Chicken (I used breast) Make as much chicken as you want (I used 2 large breasts for 3 people)
  • 1/2 Coconut Flakes (I used ultra-shredded)
  • 1/2 Almond Flour/Coconut Flour
  • 2 Eggs
  • Oil (Any olive oil or Coconut – I used extra virgin olive oil)


  • Grab a big-ass pan and heat it to about medium-high heat
  • Oil the pan thoroughly
  • Mix thoroughly the flour (almond or coconut) and coconut flakes into another shallow bowl
  • Crack the 2 eggs and empty into a shallow bowl
  • Slice chicken into strips (1/2 inch thick is the best – mine were upwards of an inch and took too long to cook)

  • Grab a chicken strip and cover it in the egg, then roll it in the flour/coconut flake mixture until covered
  • Place strip on pan to cook
  • Repeat steps 6-7 for other strips, making sure to flip the chicken to avoid burning of one side

Came out really well, and my kitchen smells like someone sprayed coconut febreeze, minus the carcinogens. Yum.

I completely forgot to take a picture of the finished product, because well, we ate it too quickly. For your enjoyment: A Finished Plate

We put the chicken on top of a salad, composed of lettuce, kale, onions, tomato, and sprinkled coconut flakes.

Warning: Kale is bitter. Not for the weak taste-budded.


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