Are you ready to bring home a taste of Japan while staying true to your Paleo lifestyle? This Paleo Japanese Chicken Katsu with Coconut Crust is your new go-to weeknight dinner!
Not only is it deliciously crispy and satisfying, but it’s also surprisingly quick and easy to make. You can whip this up in under 30 minutes, making it the perfect recipe for those busy evenings when you just want something tasty without all the hassle. Plus, the coconut crust gives it a tropical flair that’s totally wholesome.
It’s gluten-free, dairy-free, and loaded with protein, helping you stay on track while enjoying a classic favorite. Customize it with your choice of dipping sauces or serve it with veggie sides to amp up the nutrition.
Trust me, this is how you do Paleo fried chicken—because who says you can’t have your chicken and eat it too?
Serving and Pairing Suggestions:
Serve this crispy chicken katsu with a refreshing Spinach and Pomegranate Salad for a pop of color and nutrients. You might even try it with Zucchini Noodles with Pesto to keep it light and veggie-packed!
If you’re in the mood for something a bit more indulgent, pair it with Sweet Potato Fries for that classic comfort food combo. Feeling thirsty? A glass of Watermelon Agua Fresca or a Vanilla Bourbon Cola would be the perfect drink to wash it all down!
Tips and Notes:
- Coconut Flour Alternatives: If you don’t have coconut flour on hand, almond flour works great too for a nutty flavor!
- Marinate for Flavor: For extra flavor, consider marinating the chicken in coconut aminos or a bit of lime juice before breading.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep that crispy texture intact!
Try out this easy, healthy Chicken Katsu with Coconut Crust today and impress your friends with your culinary skills. Or, explore more delicious recipes on the blog for your next culinary adventure!
Paleo Japanese Chicken Katsu with Coconut Crust
Equipment
- 1 Chef’s knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
Ingredients
- 4 boneless - skinless chicken breasts (flattened for even cooking)
- 1 cup unsweetened shredded coconut - for crust
- 1/2 cup almond flour - for texture
- 2 large eggs - beaten, for binding
- 1 teaspoon garlic powder - for flavor
- 1 teaspoon onion powder - for flavor
- Salt - to taste
- Black pepper - to taste
- Coconut oil - for frying
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded coconut, almond flour, garlic powder, onion powder, salt, and black pepper.
- Dip each chicken breast in the beaten eggs, ensuring it is coated completely.
- Next, press the chicken into the coconut mixture, ensuring it is fully covered.
- Place the coated chicken breasts on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20 minutes, or until golden brown and cooked through.
- Optionally, you can pan-fry in coconut oil for extra crispiness for about 3-4 minutes on each side before baking.
- Serve warm with your choice of paleo-friendly sauce.