Keto Coconut Chicken

5 from 1 vote

This Coconut Crusted Chicken is the perfect way to spice up your chicken dinner. The combination of seasoned chicken and coconut creates a delicious texture and flavor. This recipe is perfect for mid-week dinners, whether you choose to bake, air-fry, or fry it up.

Prep Time10

Cook Time12

Total Time22

Course: Main

Cuisine: American

Keyword: chicken

Servings:

Calories: 330.98kcal

Author: Wendy Polisi

Ingredients

1 pound boneless chicken breast pounded to even thickness
⅓ cup coconut flour
1 teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
3 large eggs beaten
1 ¼ cup unsweetened shredded coconut
Coconut oil for cooking (melt for air frying and baking.

Instructions

Combine the coconut flour, garlic powder, salt, black pepper, and crushed red pepper flakes in a shallow dish.
In a separate shallow dish, beat together the eggs.
Place the coconut in a third shallow dish.
Dredge the chicken in the flour mixture, and then dip into the egg.
Press the chicken into the coconut, using your fingers to make sure the chicken is coated.
Brush both sides of the chicken with the melted coconut oil if you are air frying or baking.

Air Fryer

Heat your air fryer to 400 degrees.
Add the chicken in a single layer, cooking in batches if necessary.
Cook for 10 - 12 minutes, flipping halfway through until the internal temperature reaches 160° F.
Allow to rest for 5 minutes before serving.

Bake

Preheat the oven to 400 ° F.
Line a baking sheet with parchment paper.
Baking for 10 minutes and then flip. Cook for another 10, until cooked through.
Allow to rest for 5 minutes before serving.

Stovetop

Heat 2 inches of coconut oil in a skillet to 375 degrees.
Fry for about 10 minutes, flipping once halfway through. (The internal temperature should be 160° F.)
Drain on paper towels.
Allow to rest for 5 minutes before serving.

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