Easy Coconut Chicken

This easy coconut chicken recipe was inspired by my husband. In fact, my first coconut chicken recipe on this site was because of my husband as well. To view my first coconut chicken recipe, go here. This time around I wanted an even easier way to make this dish and make it with fewer carbs. I even made this version fattier.

Fried Coconut Chicken

One difference for this recipe is that I cooked it in coconut oil. The other version was baked. This not only upped the fat but it helped bring out the coconut flavor in the end product.

When you want coconut chicken, you really want to taste that coconut. Right? Also, another pro tip for cooking this chicken in oil, get a spatter screen for your pan. This will help prevent some of the oil getting on your stove or even your hand.

Or better yet, use a deep fryer. I sadly do not have a great fryer for this.

Chicken Thighs

For this recipe, I used thighs instead of the breast of the chicken to up the fat. Also, chicken thighs are just less expensive than chicken breast.

Since eating keto for more than a year now, I hardly ever buy chicken breasts anymore. I would only get them for my husband. However, he is now transitioning into the keto life. Happy wife right here. 🙂

With this being said, chicken breasts are by no means off limits. You can use whatever kind of chicken or heck the type of animal you want in this recipe. I wonder how steak would be for this. Hmmm, something to ponder.

Cutting the Fat

This may go against everything you hear about being keto, but there is more than one reason you may want less fat. You may have already had all of your fat for the day and need more protein. Or you are playing the lever role with fat to lose weight.

Whatever your reason, if you do want less fat for this meal, you can easily modify it. You can bake it in the oven. Cook it on aluminum foil for easy cleanup. 🙂 Also, do use the chicken breast instead of the chicken thighs.

Why I Love Coconut Oil

• The type of saturated fat in coconut oil are called medium chain triglycerides, which go straight to your liver and used as a quick source of energy or turned into ketones.  Ketones can be a great source of energy for the brain.
• Coconut oil can help kill harmful microorganisms. I recently learned this last year. One example is the yeast Candida albicans, which is a source of a yeast infection in people.
• This oil can increase HDL cholesterol, which can be beneficial to show your doctor when you are eating this way. 🙂
• I personally like using coconut oil to clean my face with at night instead of using a cleaner and then a moisturizer. Oil is great for getting makeup off. Then after you use the oil, you already have the moisture there so no lotion is needed. I also like knowing that it helps to fight microorganisms. It’s a win-win on the skin. 🙂
• Source of these bullet points. 

Print Recipe

Easy Coconut Chicken

Ingredients

• 8 oz Chicken Thighs
• 1 egg
• 6 T Unsweetened Coconut Flakes
• Virgin Coconut Oil to cook in

Instructions

• Blend the coconut flakes so they form into a powder. Or if you can find a powdered form, that’s even better.
• Crack an egg into a bowl and beat the egg. Pour the powdered coconut flakes into another bowl.
• Take a chicken thigh and place into the egg bowl.
• Remove the thigh from the egg bowl and place it in the bowl with coconut with your dry hand.
• Cover this thigh with the coconut. Flip if over and pat it down.
• Allow the loose coconut to come off and then place the chicken on a plate until you cook it.
• Put coconut oil in a pan on the stove and melt on medium heat.
• Once the oil has melted place the chicken in the pan.
• Cook roughly for 4 minutes on each side of the chicken. Cook until chicken is 165 F degrees.

Nutrition for the full recipe.

Calories: 729
Fat: 57 g (If you used 2 Tablespoons of oil and it gets all soaked in)
Protein: 46
Carbs: 8
Fiber: 2
Net Carbs: 6