Paleo Chicken Katsu

Elevate your weeknight dinner with this flavorful Paleo Chicken Katsu—a healthier, grain-free twist on the beloved Japanese classic! Tender chicken breast fillets are coated in a crispy, golden crust made from almond flour, unsweetened shredded coconut, and a touch of coconut flour, seasoned with garlic and onion powder for a delicious bite in every forkful. This paleo-friendly recipe skips traditional breadcrumbs and soy sauce, using coconut aminos and wholesome ingredients to keep it gluten-free and dairy-free. Pan-fried to perfection in coconut oil, this crispy chicken is ready in just 35 minutes, making it an ideal option for those following paleo, low-carb, or clean-eating lifestyles. Pair it with a side of sautéed veggies or a refreshing salad for a satisfying, guilt-free meal that’s sure to become a favorite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Chicken breast fillets
• 0.5 cup Almond flour
• 0.5 cup Unsweetened shredded coconut
• 2 tablespoons Coconut flour
• 1 large Egg
• 1 tablespoon Coconut aminos
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Coconut oil

Directions

Step 1

Begin by pounding the chicken breast fillets to an even thickness, about 1/2 inch, to ensure they cook evenly.

Step 2

In a shallow bowl, combine the almond flour, unsweetened shredded coconut, garlic powder, onion powder, salt, and black pepper. Mix well to create your coating mixture.

Step 3

In a separate shallow bowl, beat the egg and add the coconut aminos. Beat again to mix thoroughly.

Step 4

Place the coconut flour on a separate plate for dredging the chicken before the egg mixture.

Step 5

Dredge each chicken piece first in the coconut flour, making sure to coat all sides lightly.

Step 6

Then dip each piece into the egg mixture, letting any excess drip off.

Step 7

Finally, press each piece into the almond flour-coconut mixture, ensuring it is fully coated.

Step 8

Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated chicken fillets.

Step 9

Cook each fillet for about 4-5 minutes per side, or until golden brown and the chicken is cooked through (internal temperature should reach at least 165°F/75°C).

Step 10

Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.

Step 11

Serve your Paleo Chicken Katsu with a side of vegetables or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(562.0g)

Amount per serving	% Daily Value*
Calories	1574.0

Total Fat 102.8g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 497.9mg	0%
Sodium 1800.1mg	0%
Total Carbohydrate 38.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 9.2g
Protein 130.9g	0%

Vitamin D 53.8IU	0%
Calcium 191.1mg	0%
Iron 7.6mg	0%
Potassium 1205.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 32.7%

Carbs: 9.6%