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Coconut Flour and Paprika Coated Chicken

Preparation Time
10 minutes

Cooking Time
10 minutes

2 - 4

Allergy Information
Wheat Free, Gluten Free


  • 40g Lucy Bee Coconut Flour
  • 40g Parmesan cheese
  • 1tsp. cumin
  • 1tsp. smoked paprika, sweet or hot
  • 400g chicken mini fillets
  • A pinch Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1-2 tbsp. Lucy Bee Coconut Oil for frying


  1. Sift Lucy Bee Coconut Flour into a blender bowl/jug, add Parmesan cheese, cumin, smoked paprika and seasoning and blitz together.
  2. Add this mixture to a shallow dish and roll each fillet in the mixture, making sure each one is covered, then place on a plate.
  3. In a frying pan, add about a tablespoon of Lucy Bee Coconut Oil and when hot, cook the fillets for around 5 minutes, before turning over and cooking for a further 5 minutes, or until cooked through – the cooking time will depend on the size of the fillet.
  4. Serve with a little extra seasoning sprinkled over.
  5. Great for lunch boxes.

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