Paleo Japanese Chicken Katsu with Coconut Crust
This Paleo Japanese Chicken Katsu features a crispy coconut crust that is gluten-free and perfect for a healthy dinner. Easy to make and delicious!
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.
Notes
For added flavor, marinate the chicken in coconut aminos for 30 minutes before coating.
If you want a spicier version, add cayenne pepper to the coconut crust.
Serve with a side of fresh salad or steamed vegetables for a complete meal.