Low Carb Boneless Buffalo Wing Bites Recipe 45

Steps:

• 1. Place a pot over medium-high heat and fill with at least 2 inches of vegetable oil. Heat oil 3-4 minutes, until about 350 degrees. (or preheat an electric deep fryer) 2. Add the pork rinds, Italian seasoning, pepper, and garlic powder to a large food storage bag and use a heavy can or similar to crush the rinds until smooth. 3. Dip chicken cubes into the beaten eggs and then place into the bag of seasoned pork rinds, shaking to coat. 4. Fry the coated chicken pieces in small batches of 5 or 6 for about 3 minutes each batch, or until a deep golden brown. Let rest on paper towels to drain excess oil. 5. In a medium bowl, combine hot sauce and melted butter to make the sauce. Toss fried and drained chicken in the sauce before serving hot. Serve garnished with celery sticks and blue cheese dressing, if desired. George's Tips | You can lower the fat by baking them instead of frying. Simply place the coated chicken pieces on a greased sheet pan and bake at 400 degrees for about 15 minutes, or until cutting into one reveals no pink. Variation | These are also good without a sauce at all, but if hot wing sauce isn't your thing, try topping with marinara sauce and mozzarella cheese and then broiling for just 1 minute to melt the cheese and you will have Chicken Parmesan Bites! Prep Time 10 min/ Cook Time 5 min/ Servings 8; 3 pieces each calories: 355|fat: 24g |protein: 30g | fiber:0g |net carbs:0g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

Steps:

• Preheat oven to 400°. In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving., In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares., Place 1 rounded tablespoon chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture., Bake 15-17 minutes or until golden brown. Serve with dressing.

Steps:

• Preheat air fryer to 350°. In a large bowl, combine cauliflower and oil; toss to coat. In batches, arrange cauliflower in a single layer in air-fryer basket. Cook until florets are tender and edges are browned, 10-15 minutes, stirring halfway through. In a large bowl, combine buffalo sauce and melted butter. Add cauliflower; toss to coat. Transfer to a serving platter. In a small bowl, combine dip ingredients. Serve with cauliflower and, if desired, celery sticks.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.