This paleo chicken breast recipe is an easy-to-make dish that is quick and highly versatile. Thinly sliced chicken breasts are dipped in egg and then into a coconut batter. When fried, the chicken cooks with a lovely and crunchy crust that will leave your mouth watering for more. Add some extra spices or fresh herbs into the batter mix for extra flavor or keep it simple with salt and pepper. This recipe serves two, but you can easily double up to serve more, or to have some leftovers ready for a quick heat-and-eat the next day.
Paleo Chicken Breast Recipe
Cook Time: 20 minutes
- 1 lb chicken breast, boneless and skinless
- ¼ cup almond flour
- ¼ cup shredded coconut
- 1 egg
- 2-3 garlic cloves, chopped
- 2 tablespoons coconut oil
- Sea salt
- Black pepper
- Paprika, Parsley, Cayenne Pepper, or any other spice
- Beat egg in a small bowl with a fork, until fluffy.
- In a separate bowl, mix together almond flour, shredded coconut, sea salt, black pepper, chopped garlic and any other spices that you wish to incorporate (paprika and fresh parsley make this dish very delicious, and a touch of cayenne pepper will add a spicy kick).
- Wash chicken breasts and make sure that each breast is thin (otherwise it will have a hard time cooking through the crust). You can slice the chicken breasts length-wise to make them thinner. You can also place them in closed Ziplock bags and pound them to even out their thickness.
- Take each chicken breast and dip it in the egg, making sure both of its sides get covered. Then dip it in the spiced shredded coconut-flour mixture. Again, make sure that both sides get covered. Shake out any excess flour that may be on the chicken.
- Heat coconut oil in a skillet or frying pan over medium heat.
- When the oil is hot, add the chicken and pan fry it until it is fully cooked on both sides. Remove from pan and serve.
This paleo chicken breast is a fried coco-nutty delight. It is a versatile dish that can stand as the main attraction at lunch or at dinner. You can also try serving it alongside a green veggie salad and a baked potato with bacon bits. Enjoy this chicken alongside a paleo veggie stir-fry. Chop up the cooked chicken and toss it with greens for a lunchtime chicken salad. You can just as easily cut the raw chicken breasts into strips and follow the rest of the recipe to make finger-friendly (read: kid-friendly) chicken tenders that are both protein-packed and fun to eat. It can be used in sandwich recipes – try it on zucchini bread with a paleo mayo spread – or use it in tortillas to make paleo chicken tacos or chicken burritos. The possibilities are endless!