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Cherry Blossom Kitchen Coconut Chicken

Coconut Crusted Chicken Patties – Paleo & Keto friendly

The secret to staying committed to a healthy eating regime is all about the planning and preparation. The beauty of these chicken patties is that they can be made in advance and taken to work and added to a salad with some avocado for a balanced lunch or snack, or warmed up with some sweet potato for a more substantial meal.


  • 5oogms free range ground chicken
  • 1 egg yolk
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/2 c + 1/3 c almond flour
  • 1/2 c unsweetened shredded coconut
  • 1/2 c coconut oil
  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees
  2. In a bowl combine 1/2 c almond flour, 1/2 c coconut and salt & pepper, about 1/4 tsp each.
  3. Mix to combine.
  4. In a separate bowl, combine the ground chicken, 1/3 c almond flour, onion powder, garlic powder, paprika, sea salt, pepper and egg yolk.
  5. Mix well until all the ingredients are incorporated.
  6. In a saute pan, melt coconut oil over medium high heat.
  7. Take about 2 tbl of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture and flatten slightly into a patty.
  8. Repeat with remaining chicken, up to 12 patties.
  9. In small batches, place the patties into the heated coconut oil and cook on each side for 3-4 minutes.
  10. Transfer chicken patties to a greased or lined sheet pan and place in oven for 4-5 minutes to allow chicken to cook through. Repeat with remaining patties.

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