LOW Carb: Awesome Appetizer list for Superbowl WLS style

LOW Carb Superbowl  Appetizers

 

Low Carb Fried Chicken Strips

5 Boneless chicken breasts

2 Cups buttermilk (for soaking and dredging)

4 Large Egg whites

 

Dry Ingredients:

1/2 Cup Almond flour (no carbs in this)

1 Cup Flax meal (no carbs in this)

½ tsp celery salt

1/2 tsp paprika

1/2tsp cayenne

 1/4tsp onion powder

1/2tsp  garlic powder

1/2tsp parsley

1/2tsp sage

1/2tsp oregano

1/2tsp thyme

Dash of salt

1/2 tsp pepper

 

Preparation:

Place chicken in buttermilk let sit for at least one hour. 

Heat up the Canola oil in a deep fryer to medium-high.

Mix all dry ingredients together in small mixing bowl.

Dredge chicken in egg whites immediately after the buttermilk bath, then dredge the chicken in the dry ingredient mixture.

Fry until golden brownish and enjoy fried chicken one more time!

This yields 5 potions with basically 2 net grams of carbs.  Very low carb!

 

Another idea:

 

Stuffed Celery sticks or dip:

 

Dip your celery in this:

1/2 cup sliced almonds

2 (8-ounce) packages cream cheese, room temperature

2/3 cup mayonnaise

3 cups (8 ounces) shredded Swiss cheese

1/4 cup (about 4) chopped green onion

2 dashes celery salt

¼ teaspoon oregano

Pinch of dried sage

Cayenne pepper to taste for that extra kick

Pepper to taste

Preheat oven to 350 degrees. In a dry frying pan over medium heat, toast the almonds until golden, shaking pan constantly to keep almonds moving, about 3 minutes. Remove from heat.

In a mixing bowl, beat together the cream cheese and mayonnaise until smooth. Stir in the Swiss cheese, green onion and almonds. Season with nutmeg and pepper. Spread into a 1-quart baking dish.

 

Another idea:

 

Mozzarella Cheese Sticks

1 cup crushed pork rind recipe
1 egg, lightly beaten
16 pieces of string cheese
some spices you prefer....(me, i like oregano, cayenne, garlic salt, celerysalt, black pepper)

canola oil (enough to fill a skillet 1/2")

Preheat oil in the skillet over medium heat.

While the oil is heating, crush the pork rinds in a gallon ziplock bag with a rolling pin (or crumb using a food processor****il the pieces are bread-crumb-fine. Add Mrs. Dash (or other preferred seasoning) to the bag.

Lightly beat egg in a bowl. (This is going to be the egg bath.)

Taking a string cheese, completely cover with egg in the bowl. Transfer the cheese to the crumb/spice  bag.

The crumbs will not necessarily want to stick to the cheese. That said, and because the cheese should be completely covered (to keep ooze at bay in the pan), you are going to want to firmly "mold" the rind crumbs around the cheese while the cheese is still in the bag.
Cook in preheated oil until the coating is lightly browned, about 2-4 minutes, turning once, and cooking for 1-4 more minutes. Move to a plate covered with a paper towel to remove excess fat.

Serve warm with ranch dressing or marinara sauce.

 

 

OMG - I just tied your mozz sticks.... and they were to die for!  Pork Rinds are a treat for Akins follwers!!

Thanks for sharing...