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Monster Claws


Yield

Makes about 30 strips (4 strips and 1-1/2 tablespoons sauce per serving)

Ingredients

2 tablespoons all-purpose flour
4 teaspoons cajun seasoning, divided
1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips
1-1/2 cups cornflake crumbs
2 tablespoons chopped green onion
2 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangle shapes
3/4 cup barbecue sauce

Preparation

  1. Preheat oven to 350°F. Lightly coat baking sheets with nonstick cooking spray. Place flour and 2 teaspoons cajun seasoning in large resealable food storage bag. Add chicken and seal bag. Shake to coat chicken.
  2. Combine cornflake crumbs, green onion and remaining 2 teaspoons cajun seasoning in large shallow bowl; mix well. Place eggs in separate shallow bowl.
  3. Dip each chicken strip into eggs and then into crumb mixture. Place chicken strips on prepared baking sheet.
  4. Bake chicken strips 8 to 10 minutes or until is no longer pink in center.
  5. When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping.

Nutritional Information

Serving Size: about 4 chicken strips with 1-1/2 tablespoons sauce
Fiber 1 g
Carbohydrate 12 g
Cholesterol 100 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 22 %
Calories 153
Protein 17 g
Sodium 447 mg

Dietary Exchange

Starch 1/2
Meat 2

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