My hubby loves chicken nuggets and he grew up on the ones that come from a bag so i came up with these and now he loves them
Leonie, I know how it is cause I live in Greece and sometimes have the same problem, not finding some products. I’ve seen Emerial’s Essence on Food Network. You could also search here at JAP. Try Mrs. Dash, most probably you’ll find a recipe. Hope this helps.
-thank you for your comment i did some research and this is what i found about frying things in olive oil : Is it OK to fry with olive oil?
Many people have heard that you shouldn’t fry with olive oil. This is not true. Olive oil is great for frying and even deep frying. Here are some important points to understand when you heat olive oil.
The smoke point for light olive oil is 468 °F (242°C) which is higher than cottonseed oil, soybean oil, grapeseed oil, canola Oil, peanut oil, sunflower oil, corn oil (Refined), sesame seed oil, peanut oil (refined), safflower oil, (refined), lards and butter.
The smoke point for extra virgin olive oil is at least 406°F (208°C). The International Olive Oil Council (IOOC) in Madrid, Spain, says olive oil’s smoke point is 410˚F (210°C) and the Institute of Shortening and Edible Oils (ISEO) in the UK says 420˚F (216°C).
Since the temperature for pan frying is normally between 350-375°F (177-191°C) both light olive oil and extra virgin olive oil are suitable for pan frying.
The correct temperature for deep frying depends on the thickness and type of food, but in most cases it lies between 345–375°F (175-190°C). So both light olive oil and extra virgin olive oil are suitable for deep frying.
Direct heat grilling (over a fire) can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process that occurs when the temperature is in excess of 155 °C (310 °F). So it is possible to safely grill meat, potatoes or vegetable that are covered with olive oil, but caution should be taken to not exceed smoke point of the grade of olive oil you are using.
The longer oil is exposed to heat and the more often it is reheated the lower the smoke point goes.
One study done in 2002 showed “The performance of virgin olive oil and a commercial vegetable shortening was investigated during 10 successive pan-fryings of potatoes at 180°C (356°F) for a total period of 60 min and during 10 successive deep-fryings at 170 °C (338 °F) for a total period of 120 min. These are typical conditions of Greek domestic cooking…. Both oils performed similarly during pan-frying, while virgin olive oil performed better during deep-frying.”
you also can make these in the oven . i make this for my husband and he does prefer them fried but i have made them in the oven before and no matter how i make them he always runs off with the whole patter because they are that super yummy to him 🙂
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