5 from 2 votes
Coconut Cream “Fried” Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Chicken thighs baked in coconut cream to preserve the juiciness of the meat.  Baked in a 450* oven for an hour, making the chicken skin crispy, like it has been fried! 

Course: Main Course
Cuisine: American
Keyword: AIP, Chicken, Coconut, Paleo
Servings: 4 People
Calories: 583 kcal
Author: Emily Boudwin
  • 8 pieces Chicken Thighs bone-in, skin on
  • 33 oz Coconut Cream Aroy-D Pure Coconut Cream, 33.8 Fluid Ounce
  • Salt sprinkle over chicken
  • Pepper sprinkle over chicken, omit if AIP
  1. Place chicken thighs, skin up, in a casserole dish. 

  2. Pour coconut cream over chicken until it reaches the skin. Season with salt and pepper.

  3. Bake in a 450* oven for 60 minutes, or until the skin is crispy brown.

  4. Pour drippings into a saucepan and use a stick blender until smooth and fat is integrated into a sauce. Over medium heat thicken with a small amount of arrowroot starch/cornstarch/potato starch. Season with salt and pepper to taste. 

         AIP version: omit rice, pepper, potato starch and cornstarch

  5. Enjoy Your baked chicken thighs and gravy with sushi rice or baked sweet potatoes!

Nutrition Facts
Coconut Cream "Fried" Chicken
Amount Per Serving (2 pieces)
Calories 583 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 40g200%
Cholesterol 83mg28%
Sodium 70mg3%
Potassium 565mg16%
Carbohydrates 8g3%
Fiber 2g8%
Protein 18g36%
Vitamin A 65IU1%
Vitamin C 3.4mg4%
Calcium 20mg2%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cream “Fried” Chicken
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Ichi Tokyo
Ichi Tokyo

Thank you very much for this one. You have provided an nice article!

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