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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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Japanese, Paleo
Servings 4 servings
Calories 340 kcal

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.

Nutrition

Serving: 1chicken breastCalories: 340kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 180mgSodium: 300mgFiber: 4gSugar: 2g
Keyword Coconut Crust Chicken, Healthy Chicken Recipe, Paleo Chicken Katsu
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