Coconut oil contains healthy saturated fats that offer several health benefits. Therefore, you must replace your vegetable oil in the kitchen pantry with coconut oil as a healthy cooking medium.

1. 7 Healthy Deep­Frying Recipes Using
Coconut Oil
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Coconut oil contains healthy saturated fats that offer several health benefits. Therefore, you must
replace your vegetable oil in the kitchen pantry with coconut oil as a healthy cooking medium.
Coconut Oil for deep­frying
At room temperature, coconut oil obtains a solid state; hence, you can use it for deep­frying even
during winters ( 7 Healthy Deep­Frying Recipes Using Coconut Oil ). The oil melts at a
temperature equal to 76°F, thus in can be used in extreme summer conditions as well. In addition,
the smoking point of coconut oil is as high as 350°F; thus, it is the best cooking medium when you
are deep­frying because it will provide healthy nutrition to your body.
1. Fried Chicken
Ingredients
Chicken breasts – 1 ½ pounds, boneless and skinless, cut into thin strips
Buttermilk – 3 cups

2. Black pepper powder – 1 tablespoon
Salt – 2 tbsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Cayenne Pepper – ¼ tsp
For coating:
Flour – 3 cups
Baking powder – 1 tbsp
Coconut oil – covering ¼ to ½ inch of pan
Mix buttermilk, pepper, salt, paprika, cayenne pepper, and garlic powder in a bowl, two hours prior
to cooking chicken. Add chicken to the mixture and marinate for 2 hours or above in the fridge. Mix
baking powder and flour in a bowl.
Heat a pan at 325 degrees; add coconut oil. Take out one piece of chicken, coat it with the flour
mixture and put in the hot oil. Cook for five to seven minutes, or until the chicken turns golden
brown. Toss the chicken and cook on the other side. Repeat the process for the other pieces of
chicken as well. Serve hot
2. Korean Fried Cauliflower
Ingredients
Coconut oil – 2 quarts
Cornstarch – ½ cup
All­purpose flour – ½ cup
Sesame seeds – 1/3 cups, toasted
Baking powder – ½ teaspoon
Kosher salt – 2 tsp
Coconut flakes (unsweetened) – 1/3 cup
Vodka – ½ cup
Cauliflower head – 1, one­inch florets
Cold water – ½ cup

3. Soy sauce – 1 tbsp
Scallions – 4 or 5, finely sliced
Heat coconut oil in a deep fryer at 350°F. Meanwhile, add flour, cornstarch, baking powder, kosher
salt, and sesame seeds in a bowl; whisk well until a smooth blend. Add vodka and water to get a
good batter. Add the cauliflower. Lift the pieces one by one and put into the hot oil. Toss the
cauliflower on to its other side for deep­frying.
Cook for 6 minutes or until golden brown. Drain excess oil by transferring the cauliflower on a
paper napkin. Add salt seasoning, scallions, and sesame seeds to serve.
3. Coconut Shrimp
Ingredients
Shrimps – 12, jumbo size
All – purpose flour – 1 cup
Beer – 1 cup
Coconut oil for frying
Coconut flakes – 2 cups, divided
Paprika – to garnish
Sugar – 2 tablespoons
Salt – ½ teaspoon
Prepare the batter by mixing flour, beer, coconut flakes (1/2 cup), salt and sugar in a large bowl.
Cover the batter and marinate for an hour. Peel and devein the shrimps but do not discard the tails.
Heat coconut oil at 350°F.
Sprinkle paprika on the shrimps and coat it with the batter. Fry the coated shrimp for 2 or 3 minutes;
toss it to the other side when one side becomes golden. Drain the excess oil using a tissue. Serve hot
with marmalade dip sauce.
4. Parsnip and Carrot Crisps
Ingredients

4. Parsnip – 1
Carrot – 1
Coconut oil – 1 tsp
Paprika – to garnish
Cinnamon powder – to garnish
Prepare the oven by heating it at 350°F. Toss the peeled parsnip and carrot in coconut oil and roast.
Flip the vegetables to their opposite side; avoid burning them. Garnish with cinnamon powder and
paprika and serve.
5. Paleo Fish and Chips
Ingredients
Cod – 1 pound, wild
Coconut oil – 2 cups
Almond flour – 1 cup
Organic Eggs – 2
Sea salt – 1 tsp
Coconut milk – ½ cup
1 lb wild caught cod (where to buy wild caught cod)
Put eggs, almond flour, coconut milk, and sea salt in a blender. Stir well until you get a smooth
blend. Cut the fish into thin slices or finger strips. Heat coconut oil in a skillet at a temperature of
350°F over medium heat. Coat the fish strips well in the batter and fry them one at a time. Toss fish
strips on to the other side and fry until golden brown. Serve hot with tartar sauce.
6. Crispy Coconut Chicken Finger Nuggets
Ingredients
Chicken breasts – 1 pound
Eggs – 3
Coconut flour – ¾ cup
Coconut milk – ¼ cup
Garlic powder – ¼ tsp

5. Shredded coconut – ¾ cup
Sea salt – ¼ tsp
Black pepper – ¼ tsp, freshly ground
Onion powder – ¼ tsp
Cut the chicken into thin strips or fingers. Beat the eggs in a bowl. Add coconut milk into the egg
mixture; whisk well until you get a smooth blend. In another bowl, add shredded coconut, coconut
flour, onion powder, garlic powder, black pepper, and sea salt. Mix well and ensure the coconut
flour does not form any lumps.
Heat coconut oil in a skillet at medium heat. Start coating the chicken with the batter. Coat it with
the flour mixture first, then the egg mixture, and finally coat it with the flour batter.
Add the chicken pieces, one at a time, to the hot oil in the skillet. Serve hot with balsamic dip.
7. Fried Honey Banana
Ingredients
Banana – 1, sliced
Coconut oil – 2 tbsp
Honey – 1 tbsp
Cinnamon – to taste
Put ¼­cup warm water and honey in a bowl; mix well. Place a skillet at medium heat and heat
coconut oil in it. Add banana slices into the hot oil. Fry the slices for two minutes; toss them to the
other side and fry for another two minutes. Take out the slices from the skillet and place it nicely on
a serving dish. Garnish it with honey mixture and cinnamon and serve hot.